Goat Curry, Nepalese-Style (Khasi ko Masu)
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Ingredients
- 800 g goat or mutton, bone-in pieces
- 4 tbsp mustard oil
- 2 onion, finely chopped
- 5 garlic cloves
- 20 g fresh ginger, grated
- 400 g chopped tomatoes
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp nepali garam masala (timur pepper blend)
Nutrition (per serving)
- Calories
- 485 kcal
- Protein
- 38.5 g
- Carbohydrate
- 11.3 g
- of which sugars
- 7.4 g
- Fat
- 31.1 g
- of which saturates
- 9.2 g
- Fibre
- 2.8 g
- Salt
- 0.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the mustard oil in a large pan and fry the onion for 8 minutes until golden, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 2
Add the goat and brown for 8 minutes, then stir in the chopped tomatoes, ground turmeric and chilli powder.
- 3
Add 700ml water, cover and simmer for 1-1.25 hours, stirring occasionally, until the goat is completely tender.
- 4
Stir through the nepali garam masala and simmer uncovered for 10 minutes to thicken the sauce.
- 5
Serve with rice.
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