Recipies

Mutton Curry (Khasi ko Masu) (खसीको मासु)

About Mutton Curry (Khasi ko Masu) (खसीको मासु)

Mutton Curry, known as 'Khasi ko Masu' in Nepali, is a beloved and iconic dish in Nepal. It's a flavorful and rich curry made with goat meat (mutton), typically served during celebrations, festivals, and special occasions. It's a staple in Nepali cuisine and represents the country's rich culinary heritage. The dish showcases a beautiful blend of spices, creating a savory and comforting experience.

Picture of Mutton Curry (Khasi ko Masu)

History

The history of Khasi ko Masu in Nepal is intertwined with the country's agricultural practices and cultural traditions. Goat rearing has been a common practice in Nepal for centuries, making goat meat a readily available source of protein. Over time, Nepali families developed unique cooking methods, evolving from simple meat stews to rich and flavorful curries. The use of local spices and herbs is an important aspect of the dish's history, with each region having its variations. Mutton curry has become deeply ingrained in Nepal's social fabric, appearing in many cultural gatherings such as Dashain and Tihar festivals. The process of cooking the dish itself is a cultural tradition in many Nepali families, often passed down through generations. The specific method and spices used in Khasi ko Masu can vary from family to family and region to region, but the essence of a hearty and flavorful mutton curry remains constant.

Fact 1

Khasi ko Masu is a very popular dish served during many Nepali festivals.

How to prepare?

Mutton (goat meat, bone-in) - 1 kgOnions, finely chopped - 2 largeTomatoes, finely chopped - 2 mediumGinger paste - 2 tablespoonsGarlic paste - 2 tablespoonsTurmeric powder - 1 teaspoonCumin powder - 1 tablespoonCoriander powder - 1 tablespoonRed chili powder - 1-2 teaspoons (or to taste)Garam masala - 1 teaspoonBay leaves - 2Cardamom pods - 3-4Cinnamon stick - 1 inchCloves - 3-4Salt - To tasteMustard oil or Ghee - 4 tablespoonsFresh coriander leaves, chopped - For garnishWater - As needed

Learn step by step to prepare Mutton Curry (Khasi ko Masu)

  • 1
    Heat mustard oil or ghee in a large pot or pressure cooker.
  • 2
    Add bay leaves, cardamom pods, cinnamon stick, and cloves. Sauté until fragrant.
  • 3
    Add the chopped onions and cook until golden brown.
  • 4
    Add ginger and garlic paste. Sauté for a minute until the raw smell disappears.
  • 5
    Add the chopped tomatoes and cook until they become soft and mushy.
  • 6
    Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Sauté for a couple of minutes until the spices are fragrant and well combined.
  • 7
    Add the mutton pieces and stir well to coat them with the spice mixture.
  • 8
    Cook the mutton over medium heat for about 10-15 minutes, stirring occasionally, allowing it to sear and develop flavor.
  • 9
    Add enough water to cover the meat. Bring the mixture to a boil, then reduce the heat to low.
  • 10
    Cover and simmer until the mutton is very tender. If using a pressure cooker, follow manufacturer's guidelines for cooking time.
  • 11
    Once the mutton is tender, add garam masala and simmer for 5 more minutes.
  • 12
    Garnish with fresh coriander leaves and serve hot with rice or roti.
quiz