Dashain Khasi Ko Masu
The Quirky Foodster Team
Ingredients
- Goat meat, bone-in, cut into pieces — 1.5 kg (3.3 lb)
- Onions, chopped — 2
- Garlic, minced — 6 cloves
- Ginger, minced — 2 tbsp
- Turmeric — 2 tsp
- Cumin — 2 tsp
- Coriander powder — 2 tsp
- Garam masala — 1 tsp
- Tomatoes, chopped — 3
- Mustard oil — 120 ml (4 fl oz)
- Water — 480 ml (16 fl oz)
- Salt — to taste
- Chopped coriander, to garnish
Method
- Heat the mustard oil in a large pot until just smoking, then let it cool slightly.
- Sauté the onions until deeply golden.
- Add the garlic and ginger, frying until fragrant.
- Stir in the turmeric, cumin, coriander powder and garam masala, cooking briefly.
- Add the goat meat and brown well on all sides.
- Add the chopped tomatoes and cook for 8–10 minutes until they break down.
- Add the water, cover, and simmer over low heat for 1.5–2 hours until the meat is very tender.
- Season with salt and garnish with chopped coriander before serving with rice.
Introduction: A rich, generously spiced goat curry prepared for Dashain, Nepal's biggest festival, when families gather and animals are traditionally sacrificed and shared.
Cultural Background: Dashain is Nepal's most significant Hindu festival, and goat meat curry is a central dish of the celebratory feast, prepared in generous quantities to share among family members gathered for the occasion.
Tips: Heating the mustard oil until just smoking and letting it cool slightly mellows its sharpness while retaining its distinctive flavour. Simmer low and slow — goat meat needs time to become properly tender.
Variations: Add potato chunks in the last 30 minutes of cooking for a heartier dish. Adjust the garam masala quantity to taste.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until piping hot throughout.
FAQs:
Q: What is Dashain?
A: Nepal's largest and most important Hindu festival, celebrated over several days with family gatherings, blessings and festive meals.
Q: Why is goat meat especially significant during Dashain?
A: Goat sacrifice and feasting are traditional parts of the festival's religious and family observances.
- Goat meat, bone-in, cut into pieces — 1.5 kg (3.3 lb)
- Onions, chopped — 2
- Garlic, minced — 6 cloves
- Ginger, minced — 2 tbsp
- Turmeric — 2 tsp
- Cumin — 2 tsp
- Coriander powder — 2 tsp
- Garam masala — 1 tsp
- Tomatoes, chopped — 3
- Mustard oil — 120 ml (4 fl oz)
- Water — 480 ml (16 fl oz)
- Salt — to taste
- Chopped coriander, to garnish
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