Category Archives: Dashain Special

Khasi ko Masu (Simple Goat Curry)

As the Dashain festival has begun, I want to share this goat curry recipe as it’s the main dish of Dashain festival food.

During this festival, people are busy with visiting temples, cooking feasts and get togethers with family and friend. So this is a perfect recipe as its is a no fuss, simple but flavorsome curry that you can make during Dashain festival.

So without further ado, here’s the recipe.

Ingredients

1 kilo of goat meat
2 medium sized onion finely sliced
4-5 curry leaves
5 whole cloves
5 whole cardamom
5 black peppercorns
1 stick of cinnamon
1 tablespoon of cumin powder
1/2 tablespoon of coriander powder
1 tablespoon of garam masala powder
1 teaspoon of turmeric
1 teaspoon of chilli powder
Garlic and ginger paste (Pound 5 cloves of garlic and knob of ginger)
Salt as per taste
2 tablespoon of oil
Fresh coriander and green chilli to garnish

For marinade
2 tablespoon of plain yoghurt
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon tumeric powder
1/2 teaspoon chilli powder

Cut goat meat into big chunky pieces (I usually ask butcher to cut it in curry sized pieces. Put cut pieces in a bowl and marinate meat with all the marinade ingredients. Leave it overnight in the fridge or at least an hour for flavors to infuse.

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In a pot ( or pressure cooker), heat oil (in low heat) and add whole cloves, cardamom, peppercorns and cinnamon to infuse oil.

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Add curry leaves and onion and fry it until it’s soft and golden brown.

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When onion is golden brown, add garlic and ginger paste, tumeric, cumin, coriander, garam masala, chilli and salt. Cook the spices until it leaves the oil and becomes fragrant.

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Add meat and mix well with the spices. Cover the pot and cook it for an hour on medium heat (if using pressure cooker, 20-25 minutes) until the meat is tender and falling off the bone.

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Garnish with fresh coriander and chili and serve with a bowl of steam rice.

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Piro Aloo Dum (Hot & Spicy Potato Curry)

Warning: This is a very hot potato curry.

I got this recipe from my bestie from primary school. She went to boarding school in Darjeeling after her primary schooling. This is where she found this dish and loved it. She promised me that she will make this cracking aloo dum for me one day as it’s her signature dish. But I never got to taste it because shortly after her return to Nepal, I moved to Australia.

Sometime ago, I reminded her that she still owes me piro aloo dum. So she sent me this recipe for me to try it.

I’ve made this few times. It’s so delicious and hot. It goes really well with puris (deep fried puffed breads).

Here’s my take on piro aloo dum.

Ingredients

10-12 small red chat potatoes 3 teaspoons of nigella seeds
3 teaspoons of lovage seeds
2 teaspoon of fennel seeds
2 teaspoon of mustard seeds
1 teaspoon of fenugreek seeds
3 large tomatoes
10 dried red chillies (or as per your liking)
1 teaspoon of turmeric powder
Salt to taste
3 tablespoons of oil

Boil whole potatoes, until soft and peel and cut them into quarters. Set aside.

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Boil tomatoes and chillies in a pot, until tomatoes are mushy and soft.

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When tomatoes have cooled down, blend tomatoes and chillies to make a thick purée. Set aside.

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Heat oil in the pot and add all the seeds. When it starts to pop, add tomato purée, turmeric powder and salt. Cook the mixture for 2-3 minutes.

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Add boiled and cubed potatoes and mix well with the gravy. Simmer it for 5-10 minutes on low heat so the potatoes soaks up the flavour.

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Serve hot with puris or steam rice. Enjoy.

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Sekuwa ( Lamb Skewers)

There’s something special about grilled meat especially grilled on charcoal.

Today I’m going to share this recipe which is eaten as appetiser or as a set with beaten rice( chuira or bhuja), spicy potato, soybeans, lemon wedge and slice of carrot and cucumber. It’s called sekuwa in Kathmandu but my hubby says it’s known as jhir on its own or as taas with the set.

You can find street hawkers fanning a charcoal grill with lines of these yummy skewers usually made with buffalo or goat meat. The right amount of fat and meat makes it a perfect sekuwa. The sight and smell is just so amazing. I used to buy it from the hawkers as my evening snack.

We make this dish during Dashain (biggest Nepali festival) along with other varieties of meat dishes. During this festival, most household have whole lot of meat in their kitchen as it’s a tradition to slaughter goats, ducks, sheeps and buffaloes for consumption by family and relatives during 10 days of celebration.

Over the next few weeks, I will try to make as many Dashain special recipes and share it.

Ingredients

1 kilo of lamb meat (fat included)
6 cloves of garlic
Knob of ginger
10 whole sichuan peppers
1 tablespoon of cumin powder
1 tablespoon of garam masala
1 teaspoon of red chilli powder
2 teaspoon of smoked paprika
4 tablespoon of plain yoghurt
2 tablespoon of oil (for marinating)
Salt as per taste
1 freshly squeezed lemon juice

Pound garlic, ginger and sichuan peppers in mortar and pestle to make a coarse paste. Mix diced lamb meat with garlic, ginger paste, dry spices, salt, yoghurt and oil. Leave it overnight or for 2-4 hours for meat to tenderize and flavors to develop.

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Soak the skewers in water for few hours so it doesn’t burn.

Insert 4-5 cubes of marinated lamb per skewer.

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Heat the grill pan (for best results, use charcoal grill). When hot, grilled lamb skewers for 7-8 minutes on each side or until it’s cooked per your liking.

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Serve skewers hot with a squeeze of lemon with side salad or with set of chuira, spicy potato ( will post recipe soon). Enjoy.

Please do share your favourites holiday or festival food that you love to cook and eat.

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