Description
'Khashi' means castrated edible goat; 'Masu' means meat. Bone-in goat meat braised slowly with massive onions, tomatoes, garlic, ginger, and special Nepali garam masala. The richest meat curry considered the ultimate feast in Nepal. The wild broth of goat meat melts into the sauce.
Restaurants serving Khashi ko Masu
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bone-in Goat meat(or Mutton)
- Onion
- Tomato
- Garlic
- Ginger
- Garam Masala
- Mustard oil
Instructions
- [Authentic Recipe]
- [Meat Prep]: Chop bone-in goat meat bite-sized, marinate in turmeric, cumin, coriander, and mustard oil.
- [Base]: Heat mustard oil in a pressure cooker, burn cumin seeds/bay leaf, slowly fry minced onion to dark golden brown, add garlic/ginger paste and tomato into a paste.
- [Simmer]: Add meat to sear surface, pour water, pressure cook until meat falls off the bone. Dust with garam masala to finish.
Learn more Spice, substitutes, tips
Key spices
Garam Masala、Mustard oil、Turmeric
Substitutes at Japanese supermarkets
Substitute with JP supermarket 'Curry Lamb (Mutton)' or 'Bone-in Chicken Thighs'
Pairing
Bhat (White Rice) / Puri(Fried Bread)
Trivia
During Nepal's biggest Hindu festival 'Dashain' or special celebrations, goats are mandatorily slaughtered in homes, and massive amounts of this Khashi ko Masu are made to enjoy with relatives. For Nepalis, 'Meat' implies 'Goat meat (Khashi)', showing its special status.
Eating tips & etiquette
As the main side (Tarkari) of Dal Bhat, pour the watery sauce generously over white rice (Bhat), sucking the meat off the bones with fingers while eating by hand—the tastiest way to eat it.
Allergen
Meat