goat meat (खसीको मासु)
About goat meat (खसीको मासु)
Goat meat, or 'Khasi ko masu' as it is commonly known in Nepali, holds a significant place in Nepal's culinary and cultural landscape. It is a staple meat, especially during festivals and celebrations. From rural villages to bustling cities, you'll find goat meat prepared in various ways, reflecting the diverse culinary traditions across the country. Its accessibility and relatively lower cost compared to other meats make it a popular choice for many Nepalese households. Goat rearing is also an important agricultural activity, providing livelihood for many rural communities. The meat is used in a wide variety of dishes, reflecting the rich tapestry of flavors found across Nepal.
Nutritional info
These are the major micro nutrients found in goat meat
Seasonality
While goat meat is available year-round in Nepal due to continuous rearing practices, there are particular times when consumption peaks. During major festivals like Dashain and Tihar, goat meat is in high demand. These are the times when there is mass slaughter of goats, and it forms a central part of feast meals. The monsoon season (June-September) can sometimes affect the availability of fresh goat meat due to transportation challenges in remote areas. However, the meat is still available either fresh, or stored. Generally, goat meat consumption is not strongly linked to a specific agricultural season like some vegetables or fruits, rather consumption is more tied to festivals, events, and affordability.
History
The history of goat meat in Nepal is intertwined with the country's agricultural and cultural development. Goats have been domesticated and raised in Nepal for centuries, serving as a vital source of meat, milk, and fiber. Historically, goat rearing has been an integral part of the subsistence farming system, particularly in the hilly and mountainous regions. It provided a reliable protein source, especially during periods when other food resources were scarce. As the population grew and more advanced farming techniques were introduced, goat meat became even more prominent in Nepali cuisine and culture. Its religious significance in some festivals and rituals further cemented its importance. Over time, various cooking methods and recipes developed, passing down through generations. It has evolved from being a mere survival food to an integral part of Nepalese cuisine and culture