Authentic Nepali Goat Curry | Khashi Ko Masu Recipe | Traditional Dashain & Tihar Special

goat meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable, while pork offers a similar flavor profile.

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is widely available and cost-effective.

Welcome to Puff's Kitchen. Today I'm making kosik masu, a traditional goat curry.

For the curry, you will need goat meat with bone, mustard oil, onions, tomatoes, ginger, garlic, green chilies, and whole spices including cinnamon stick, cardamom, cloves, cumin seeds, and cinnamon leaves.

For powdered spices, you'll need turmeric, coriander, cumin, chili powder, meat masala, garam masala, and Himalayan salt.

I have 1 kilo of goat meat cut into medium pieces with the bone on.

Add 1 tablespoon of garlic paste, 1 teaspoon of ginger paste, a pinch of turmeric, garam masala, and 2 tablespoons of mustard oil to the meat. Mix well using your hands.

Transfer the marinated meat to an airtight container and let it sit overnight in the fridge or for 2 hours at room temperature.

Take the meat out and let it sit for 15 minutes to come to room temperature.

Chop the onions finely, dice the tomatoes, and prepare the green chilies by slitting or chopping them.

Grate the ginger and garlic into a fine paste.

Heat a heavy bottom pot on medium heat and add 2 tablespoons of mustard oil.

When the oil is hot, add the whole spices: cinnamon stick, black and green cardamoms, cloves, cumin seeds, and cinnamon leaves. Let them sizzle for 20 seconds.

Add the chopped onions and stir until golden brown.

Add the grated ginger, garlic, and green chilies. Stir for 2 to 3 minutes until fragrant.

Add the marinated goat meat and cook on medium-high heat for about 10 to 12 minutes, stirring occasionally until it starts to brown and the oil begins to separate.

Sprinkle in the powdered spices: turmeric, coriander, cumin, chili powder, and salt to taste. Mix well and cook for a few minutes until the spices release their aroma.

Add the chopped tomatoes and cook until they soften and the oil starts to separate, about 4 to 5 minutes.

Pour in around 2 cups of hot water for a rich curry or 3 cups for a lighter sauce. Stir well and bring to a gentle boil.

Cover and simmer on low for about 35 to 40 minutes until the meat is soft and tender. If using a pressure cooker, 4 to 5 whistles should suffice, then let it simmer for a few more minutes.

After 35 minutes, open the lid and check the sauce. It should be rich and flavorful, and the meat should be falling off the bone.

If desired, add a pinch of garam masala and simmer for another 5 minutes.

Garnish with fresh coriander leaves, adjust salt if needed, and remove the cinnamon leaves.

Turn off the heat and let it rest for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: