Staples & Mains
Khasi ko Masu (Goat Curry)
खसीको मासु
Bone-in goat simmered slowly in mustard oil with caramelised onion, tomato and the unmistakable Nepali trio of timur, jimbu and fenugreek. This is the centrepiece of Dashain, when families gather and goat is cooked in enormous pots for days of feasting. The long, low simmer is not optional: it is what turns tough hill goat into meat that slides off the bone.
- Prep
- 25 min
- Cook
- 100 min
- Total
- 2 h 5 min
- Serves
- 6
- Difficulty
- Medium
At the stove
Method
Rub the goat pieces with half the ginger and garlic paste, the turmeric and salt, and leave them to sit for 30 minutes.
Heat the mustard oil in a heavy pot until it just begins to smoke, which mellows its raw pungency.
Add the fenugreek seeds, jimbu, cardamom, cloves and cinnamon and let them sizzle for a few seconds until aromatic.
Put in the sliced onions and cook them patiently over medium heat for 12 to 15 minutes until deeply browned; rushing this step costs you most of the colour and depth.
Stir in the remaining ginger-garlic paste for a minute, then the chilli powder, coriander, cumin and timur, splashing in a little water so the spices do not scorch.
Add the marinated goat and fry it hard for 8 to 10 minutes, stirring so every piece is coated and sealed, then add the tomatoes and cook until they break down.
Pour in enough hot water to barely cover the meat, bring to a simmer, then cover and cook on the lowest heat for 75 to 90 minutes, stirring every 15 minutes.
Uncover towards the end and let the gravy reduce and thicken around the meat, then finish with fresh coriander and serve with rice.
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