Easy Goat Curry (Sajilo Khasi Ko Masu) सजिलो 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!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1 tablespoon Vegetable oil
- 1 tablespoon Ghiu (ghee/clarified butter)
- 500 mls Water
- 10 Stems Coriander leaves (Finely chopped)
- 2 Tomato (Medium-sized )
- 6 Cloves Garlic cloves
- 2 inch Fresh Ginger
- 3 Fresh chillies (If you like it spicy add 4 fresh chillies)
- 10 Green cardamom
- 4 Bay leaves (Slightly crushed to release the flavour. You can use your hands. )
- 1 tablespoon Cumin powder
- 1 teaspoon Black pepper
- 1/2 teaspoon cinnamon powder
Instructions
- 1
Prepare the Masala Paste
- 2
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.
- 3
Fry the Whole Spices and Onion
- 4
Heat the vegetable oil and ghee in a large pot or pressure cooker over medium heat.
- 5
Once the oil is heated, add the whole spices (green cardamom and bay leaves) and fry for around 15-20 seconds until they become aromatic.
- 6
Add the finely chopped red onion and fry the mixture until the onions are soft and turn golden brown.
- 7
Fry the Goat Meat with Spices
- 8
Add the goat meat to the pot and cook for around 15 minutes or until the meat starts to turn brown. Stir occasionally.
- 9
Add the spice powder mix and salt to the pot and cook for another 5 minutes, stirring occasionally.
- 10
Add the masala paste that you prepared earlier and stir for another 5 minutes.
- 11
Cook the Curry- 3 methods (1.Pressure cooker 2.Pot 3.Slow cooker)
- 12
Pour 500mls of water into the pot and stir everything together.
- 13
1. Pressure Cooker
- 14
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
- 15
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.
- 16
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.
- 17
2. Pot
- 18
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.
- 19
3. Slow Cooker
- 20
If using a slow cooker, cook for 4 hours on high.
- 21
Garnish and Serve
- 22
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!