Khasi Ko Masu Banaune Tarika is straightforward and easy to form. It’s usually made in a pressure cooker, adding meat, different spices, and ingredients all at once and leaving them to cook on low heat.
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Khasi ko masu
Goat meat, also known as Khasi ko masu, is one of the most loved meat varieties among the Nepalese people. It’s a typical household recipe that’s often served with cooked rice and roti or sel roti too. It’s a tasty Nepalese curry cooked in a pressure cooker on low heat with goat meat.
Despite the fact that the meat has its own rich flavors and doesn’t require numerous spices to enhance the dish, it’s combined with flavorings such as garam masala, bean stew, turmeric, cloves, and cinnamon. If you’re not using the pressure cooker, you’ll need to cook the curry longer. Always cook the goat meat with bones, skin, and fat, as this helps to add more flavor to the curry.
Khasi ko masu price in Nepal
In Nepal, the price of goat meat is Rs 990 per kg, but due to COVID-19, the price has increased to Rs 1500 to 1800 because of shortages and lockdowns. Most shops have closed due to their supply being cut off.
Ingredients
- Goat meat – 500 grams
- Ginger-garlic paste – 1 tbsp
- Green chili – 1 tsp
- Onion (chopped) – 2 medium-sized
- Tomato – 2 medium
- Bayleaf – 2-3 leaves
- Turmeric powder – 1/2 tbsp
- Garam masala – 1/4 tbsp
- Salt – as required
- Cooking/vegetable oil – 3-4 tbsp
- Fresh coriander leaves – 1 tbsp
- Coriander powder – 1 tsp
- Jeera powder – 1 tsp
- 3-4 cloves
- 3-4 cardamom pods
- 1 cinnamon stick
Khasi Ko Masu Banaune Tarika/Methods
- Before cooking goat meat, prepare your ingredients.
- Take a bowl and add meat, ginger-garlic paste, onion, chopped tomato, turmeric powder, garam masala, salt, cooking oil, coriander, and jeera powder.
- Mix them well with your hands for five minutes.
- In the pressure cooker, heat 1 tbsp oil over medium heat and fry cloves, cardamom, cinnamon, bay leaves, and flavorings for about 10–15 seconds until the aroma develops.
- Add the meat mixture to the cooker. Stir and close the lid of the pressure cooker.
- Cook for 20 minutes on low heat (4-5 whistles).
- After the meat is cooked, open the lid, add fresh coriander leaves on top, and stir. Note: I didn’t add water because the cooked tomato and onion provide enough moisture for the gravy. If you prefer more gravy, you can add water and cook again for 2-3 minutes.
- Khasi ko masu/goat meat is ready to serve.
Well, Khasi ko masu banaune tarika is finished. Share your experience with us in the comment section.
