Goat Meat Curry (Khasi Ko Masu) खसीको मासु

Goat meat curry (Khasi ko Masu) is a must-try for anyone who loves hearty and robust flavours. In Nepal goat meat curry is reserved for special occasions and celebrations, like Dashain, Nepal's biggest festival. Many Nepali people will have wonderful memories of eating this during festival season with their family and friends. The meat is so tender that it falls right off the bone, and the combination of spices creates a robust flavour that is both comforting and satisfying. So why not give it a try and experience the taste of Nepal in your own kitchen? Your taste buds will thank you!

When preparing the goat meat curry, the bone-in and skin-on meat are preferred over boneless meat as they provide a unique texture, flavour, and nutrition. The bone marrow and fat contribute to the richness of the dish.

In parts of the world where goat meat is not readily available then mutton or lamb can be used as a substitute. Mutton which is is a tougher and fattier meat, similar to goat, it is best slow-cooked, or stewed, to soften it and break down the connective tissue. Whilst lamb has a milder flavour than goat.

How do Nepali people eat Khasi Ko Masu (Goat Meat curry)?

In Nepal the dish is usually served with steamed white rice or aromatic basmati rice. The rice helps to absorb the flavorful sauce and makes for a satisfying meal.

Add a side of vegetables such as green beans, spinach, peas, or cauliflower to the goat curry. The vegetables help to balance out the richness of the curry.

Khasi ko masu is also a favourite curry to add to a traditional Nepali Thali (Food platter).

Tips and Pearls

1. Choose the right cut of meat: When making goat curry, it's important to choose the right cut of meat. Opt for bone-in which provides a huge boost of flavour to the curry.
2. Fry the spices: Frying the whole spices and onions in oil or clarified butter until they turn golden brown helps to bring out their flavours and aromas. This is a crucial step in creating a flavourful base for your curry.
3. Slow cook for the best results: Slow cooking the goat meat curry is the best way to achieve a tender and flavourful dish.
4. Experiment with substitutes: If goat meat is not readily available, lamb or mutton can be used as substitutes.
5. Goat meat curry is an excellent choice for meal prepping or creating freezer meals. See below for freezer instructions.

Suggested Alterations

1. Use different meat: If goat meat is not available, you can use lamb or mutton instead. Lamb has a milder flavour than goat, while mutton is more robust.
2. Add vegetables: Add some vegetables to the curry to make it more nutritious and colorful. Potatoes, carrots, peas, and green beans all work well in goat curry.
3. Adjust the spice level: Increase or decrease the amount of chili powder or whole spices to adjust the heat level of the curry. Add more if you like it spicy, or reduce if you prefer a milder flavor.
4. Use coconut milk: Add a can of coconut milk to the curry to make it creamier and richer. This is a great option for those who prefer milder and less spicy curries.
5. Add nuts: Add some chopped nuts such as almonds or cashews to the curry to add a crunchy texture and nutty flavour.
6. Use yogurt or cream: Add a dollop of yogurt or cream to the curry to balance out the spiciness and add a creamy texture.

Freezer Instructions for Goat Meat Curry (Khasi Ko Masu)

1. Cool the curry: Allow the goat curry to cool to room temperature before freezing. This will help prevent the growth of bacteria and ensure that the curry freezes evenly.
2. Portion out the curry: Divide the curry into portion-sized containers or freezer bags. Make sure to leave enough space for the curry to expand as it freezes.
3. Label the containers: Label each container or bag with the date and contents of the curry. This will help you keep track of what you have in the freezer and when it was made.
4. Freeze the curry: Place the containers or bags of curry in the freezer and freeze for up to 3 months. Make sure the temperature of your freezer is at or below 0°F (-18°C).
5. Thaw the curry: To thaw the goat curry, remove it from the freezer and let it thaw in the refrigerator overnight. Alternatively, you can defrost it in the microwave or on stove top over low heat with a little bit of water added.
6. Reheat the curry: Once the curry is thawed, reheat it on the stove over low heat, stirring occasionally until it's heated through. You can also reheat it in the microwave, but be sure to stir it frequently to prevent uneven heating. Add a splash of water or broth if the curry has become too thick.
7. Serve and enjoy: Serve the goat curry hot with steamed rice or bread. Enjoy!

Goat Meat Curry (KHASI KO MASU) खसीको मासु

Goat meat curry (Khasi ko Masu) is a must-try for anyone who loves hearty and robust flavours. In Nepal goat meat curry is reserved for special occasions and celebrations, like Dashain, Nepal's biggest festival. Many Nepali people will have wonderful memories of eating this during festival season with their family and friends. The meat is so tender that it falls right off the bone, and the combination of spices creates a robust flavour that is both comforting and satisfying. So why not give it a try and experience the taste of Nepal in your own kitchen? Your taste buds will thank you!

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course dinner

Cuisine nepal

Servings 8

Calories 450 kcal

Ingredients

  

1x2x3x

• 1 kg Goat meat bone-in, cut into bite-sized pieces. Alternatively use mutton or lamb meat
• 2 Red onion Medium sized, finely sliced
• 2 teaspoon Salt
• 3 tablespoon Vegetable oil
• 1 tablespoon Ghiu (ghee/clarified butter)
• 500 mls Water
• 10 Stems Coriander leaves Finely chopped

Masala Paste

• 2 Tomato Medium-sized
• 6 Cloves Garlic cloves
• 2 inch Fresh Ginger
• 2 Fresh chillies If you like it spicy add 4 fresh chillies

Whole Spices

• 2 Black cardamom Slightly crushed to release the flavour. You can do this with the flat side of a knife or spoon or a mortar and pestle.
• 8 Green cardamom Slightly crushed to release the flavour.
• 1 Cinnamon stick
• 4 Bay leaves Slightly crushed to release the flavour. You can use your hands.
• 4 Dried chilly

Spice Powder

• 1 tablespoon Cumin powder
• 1 tablespoon Coriander powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Black pepper

Instructions

 

Prepare the Masala Paste

• Gather the ingredients for the masala paste and grind them in a grinder or mortar and pestle until they form a smooth paste.Set the paste aside for later.

Fry the Whole Spices and Onion

• Heat the vegetable oil and ghee in a large pot or pressure cooker over medium heat.
• Once the oil is heated, add the whole spices (black cardamom, green cardamom, cinnamon, and bay leaves, and dried chili) and fry for around 15-20 seconds until they become aromatic.
• Add the finely chopped red onion and fry the mixture until the onions are soft and turn golden brown.

Fry the Goat Meat with Spices

• Add the goat meat to the pot and cook for around 15 minutes or until the meat starts to turn brown. Stir occasionally.
• Add the spice powder mix and salt to the pot and cook for another 5 minutes, stirring occasionally.
• Add the masala paste that you prepared earlier and stir for another 5 minutes.

Cook the Curry- 3 methods (1.Pressure cooker 2.Pot 3.Slow cooker)

• Pour 500mls of water into the pot and stir everything together.

1. Pressure Cooker

• If using a mechanical pressure cooker, put the lid on and cook for around 30-35 minutes (or about 7 whistles) over medium heat.

  If using an electric instant pot then cook at high pressure for 20 minutes
• Turn off the heat and let the pressure cooker cool. Do not take the lid off until the steam inside the pressure cooker has completely released.
• Once the pressure cooker has cooled down, bring it to a boil and cook for another five minutes to reduce the liquid into a semi-thick consistency.

2. Pot

• If using a regular pot, cook the curry for around 45-1 hour over low heat with the lid on. Remember to come and stir the meat every 10 minutes and top up with water if it gets too dry. Make sure not to burn the bottom.

3. Slow Cooker

• If using a slow cooker, cook for 4 hours on high.

Garnish and Serve

• Turn off the heat and transfer the goat meat curry to a serving dish.Garnish with fresh coriander leaves.Serve the goat meat curry hot with steamed rice or bread. Enjoy!

Nutrition

Calories: 450kcalCarbohydrates: 8gProtein: 22gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.04gCholesterol: 96mgSodium: 960mgPotassium: 493mgFiber: 2gSugar: 3gVitamin A: 544IUVitamin C: 24mgCalcium: 59mgIron: 3mg

Keyword curry, dashain, goat, lamb, mutton

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