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Mutton Curry with Bones (भेडाको मासु)

About Mutton Curry with Bones (भेडाको मासु)

Bhale ko Masu, or Mutton Curry with Bones, is a staple dish in Nepal, widely enjoyed for its rich flavor and comforting qualities. It is a popular choice for special occasions, family gatherings, and everyday meals across the country, showcasing the versatility of mutton in Nepali cuisine. The gravy, thick and flavorful, is often eaten with rice or roti, making it a hearty meal.

Picture of Mutton Curry with Bones

History

Mutton has been a significant part of Nepali cuisine for centuries, likely originating from the pastoral communities that raised sheep and goats in the hilly regions. The preparation of mutton curry with bones, a traditional method, reflects the resourcefulness of the people. Historically, meat was not an everyday item for many Nepalis. It was often reserved for festivals, rituals, or special guests. The 'Bhale ko Masu' style of cooking, which included the bones, ensured that every part of the animal was used, maximizing flavor and nutritional value. The spices used in the curry have evolved over time, influenced by trade routes and cultural exchanges with neighboring regions. Over the decades, regional variations have emerged, reflecting the diverse culinary landscape of Nepal. While the fundamental concept of mutton cooked in a flavorful gravy remains constant, specific spice blends and methods can differ from one area to another.

Fact 1

It's a very common dish in Nepal and can be found in most Nepali households.

How to prepare?

mutton - 1 kg (with bone)onion - 2 large, finely choppedtomato - 2 large, choppedginger-garlic paste - 2 tablespoonsturmeric powder - 1 teaspooncumin powder - 1 teaspooncoriander powder - 2 teaspoonsred chili powder - 1 teaspoon (or to taste)garam masala - 1 teaspoonbay leaf - 2cardamom pods - 4-5cinnamon stick - 1 inchcloves - 3-4cooking oil - 3-4 tablespoonssalt - to tastefresh coriander leaves - for garnishwater - 3-4 cups (or as needed)

Learn step by step to prepare Mutton Curry with Bones

  • 1
    Heat oil in a heavy-bottomed pot or pressure cooker. Add bay leaf, cardamom pods, cinnamon stick and cloves. Sauté for a minute until fragrant.
  • 2
    Add the chopped onions and fry until golden brown.
  • 3
    Add ginger-garlic paste and sauté for another minute until the raw smell is gone.
  • 4
    Add the chopped tomatoes and cook until they are soft and mushy.
  • 5
    Add turmeric powder, cumin powder, coriander powder and red chili powder. Sauté for a minute until the spices are fragrant.
  • 6
    Add the mutton pieces to the pot and sauté them for 5-7 minutes until they are lightly browned. Make sure to stir occasionally so that meat doesn't stick to the bottom of the pot
  • 7
    Add salt and mix well.
  • 8
    Pour in enough water to cover the mutton pieces. Bring the mixture to a boil.
  • 9
    If using a regular pot, cover and simmer on low heat for 1-2 hours, or until the mutton is tender. Stir occasionally and add more water if required. If using pressure cooker, close the lid and cook for 20-25 minutes or up to 4 whistles. Allow the pressure to release naturally.
  • 10
    Once the mutton is cooked and tender, add garam masala and mix well. Simmer for another 5 minutes
  • 11
    Garnish with fresh coriander leaves before serving.
  • 12
    Serve hot with steamed rice or roti.
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