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.

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

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

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.

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.

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

Lai Kawaf (Daikon Radish with Goat curry)

This is one of classic and authentic curry dish that my mother used to make. It’s my all time absolute favourite curry dish. It’s a comfort food that goes very well with bowl of steam rice.

Normally we make it this curry with buffalo meat. Buffalo meat is the staple of newari cuisine. I love buffalo meat. It’s hard to get buff here so I substituted with goat meat.

I went to market last Saturday. I bought goat leg on skin. I love meat on bone and with skin. It is the best way to cook meat as it keeps meat moist, juicy and gives lots of texture. The slow cooked or braised meat on skin and bone is so good. The skin gets gelatinous and sticky and the marrow in the bone gives natural oilyness. I know here people don’t like their meat on bone and/or skin but you should try it, it’s just delicious. In Nepal, we chomp down every part of animal even offals. I have to admit that I love offal dish called Vutan. It’s definitely an acquired taste but if done right (like cleaning and poaching and frying) it’s so tasty. You can find these authentic dishes at local nepali restaurants.

I have to admit I love grocery shopping. It will sound crazy to you but when I see and buy all these great produce, I get excited with all these great ideas in my head of what I’m going to cook out of these produce. I go gaga for fresh herbs, green vegetables and I absolutely love tomato.

So when I bought this goat leg, I thought I will make a beautiful curry. Since it’s freezing here in Australia, this curry will warm your body and soul. The radish and potato soaks up the meatiness of goat and takes it to new height.

Here’s the recipe. Use pressure cooker to reduce cook time in half. If not, use thick based pot to slow cook for an hour.

Radish can be substituted with turnips or zucchini if you are not big fan of cooked radish.

Ingredients ( Serves 8)

1 kilo of meat (goat leg cut into chunky curry sized pieces)
1 onion
2 medium sized potatoes (cut into cubes)
1 regular sized daikon Radish (cut into cubes)
1 stick of cinnamon
2 bay leaves
1 tablespoon of garlic paste
1 tablespoon of ginger paste
1/2 teaspoon turmeric powder
2 teaspoon cumin powder
1/2 tablespoon coriander powder
1 teaspoon of chilli powder
1 teaspoon garam masala (I used BMC meat masala that mom sent from Nepal)
2 tablespoon of oil
Handful of chopped fresh coriander
Salt to taste

Put the cooker on heat and add oil. When oil is hot, sauté onion until golden brown. Add goat meat and fry to seal and brown the meat. Add potatoes and the spices, except for garam masala. Let the spice cook for few minutes. Add 500 ml of water or stock and cook it for 30 minutes until meat is tender. Add daikon radish and garam masala and cook it for another 10 minutes. It’s cooked when meat’s falling off the bone and the skin is sticky and gelatinous.

Garnish with coriander and serve hot with steamed rice.