Khasi ko Masu (Nepali Goat Curry)
Authentic Nepali goat curry (Khasi ko Masu) recipe with jimbu, timur, and mustard oil. From a DFW Nepali catering kitchen. Dashain-ready, scaling 6 to 50.
- Servings: 6
Source: tiffinstogo.com
Ingredients
- Goat meat, bone-in, cut into 2-inch curry pieces - 1 kg
- Mustard oil - 1 tablespoon
- Ginger-garlic paste, fresh - 1 tablespoon
- Turmeric powder - 1 teaspoon
- Cumin powder - 1 teaspoon
- Coriander powder - 1 teaspoon
- Red chili powder - 1 teaspoon
- Salt - 1 teaspoon
- Mustard oil - 2 to 3 tablespoons
- Bay leaves - 2
- Cinnamon stick - 1 piece
- Green cardamom pods - 4, lightly crushed
- Fenugreek seeds - ½ teaspoon
- Dried red chilies, broken in half - 2 or 3
- Jimbu - 1 teaspoon, if available
- Cumin seeds - 1 teaspoon
- Onions, large, finely chopped - 3
- Tomatoes, ripe red, chopped - 3 medium
- Salt - 1 teaspoon, plus more to adjust
- Kashmiri red chili powder - 1 teaspoon
- Timur , freshly ground - ¼ teaspoon
- Fresh coriander leaves, chopped - 3 tablespoons