Nepali Mutton Curry – Khasi Ko Masu Recipe

Goat’s meat (mutton) is one of most loved meat varieties among Nepalis. Here is the recipe for pressure-cooked mutton curry. If you are not using a pressure cooker, you will just have to cook the curry longer. We Nepali normally love to cook with bones, skin, and fats instead of just boneless lean meat. Bone marrow and some fatty meat pieces enhance the flavor of the curry, especially when you make the mutton soup. Goat’s meat has its own deep flavor and doesn’t require many spices and efforts to enhance the flavor.




Ingredients :

• Mutton (Boneless/ With bones. I used with bones. 2 lbs)
• Cumin Seeds (2 tea spoons)
• Fenugreek Seeds (1 and 1/2 tea spoons)
• Fennel Seeds (2 tea spoons)
• Cloves (3-5)
• Black Mustard Seeds (2 tea spoons)
• Cinnamon stick (2, halved)
• Cinnamon leaves (2, hand crushed)
• Salt (According to taste)
• Turmeric powder (2 tea spoons)
• Onion (1 large, finely sliced)
• Green Chilies/Serrano Pepper (1-3)
• Oil (half cup)
• Tomato (1 large, finely chopped)
• Cumin Powder (1 table spoons)
• Coriander Powder (1 table spoons)
• Meat Masala (2 table spoons)
• Red Chili Powder (1 table spoon)
• Ginger-Garlic Paste (2 table spoons)
• Water (3 cups)

How To Make :

1. Prepare the meat mutton clean and then cut the dice.



2. On a pressure cooker, heat oil and add cinnamon leaves, cinnamon sticks, cloves, cumin, mustard, fenugreek, and fennel seeds. Fry until brownish black.
 

3. Add onion and serrano pepper (Green Chilies) and fry until golden brown
 

4. Add mutton, turmeric powder and salt. Cover, stir and cook on a heat between medium and high for 15 minutes. Make sure to stir periodically until meat looks slightly red and crispy.
   



5. Add ginger-garlic paste, tomatoes, cumin, coriander, meat masala, and red chili powder. Stir, cover and cook for another 5 minutes. 



6. Add water and stir couple of times. Close the pressure cooker lid and on a medium heat cook it until it whistles thrice. 
 

And Mutton Curry is done !!!!!!