Recipes

Nepali Style Mutton Curry Recipe (Khasi Ko Masu)

mutton curry nepali style

Ingredients:

  • 1 kg mutton (bone-in, cut into medium pieces)
  • 2 large onions (finely chopped)
  • 2 tomatoes (finely chopped)
  • 2 tbsp ginger-garlic paste
  • 3-4 green chilies (slit)
  • 1 tsp turmeric powder
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp meat masala (optional)
  • 1 tsp red chili powder (adjust to taste)
  • 1 tbsp mustard oil (or ghee)
  • 3-4 bay leaves
  • 4-5 cloves
  • 2-3 cardamom pods
  • 1 small cinnamon stick
  • 2-3 dried red chilies
  • 1 tsp cumin seeds
  • Fresh cilantro (for garnish)
  • Salt (to taste)
  • 4 cups water

Instructions:

  1. Marinate the Mutton
  • In a large bowl, add the mutton pieces, 1 tsp of turmeric powder, salt, and a little mustard oil. Mix well and set aside for at least 30 minutes to an hour.

2. Prepare the Masala Base

    • Heat mustard oil in a large pan or pressure cooker until it starts to smoke slightly. This removes the mustardy bitterness.
    • Add the cumin seeds, bay leaves, cloves, cardamom pods, cinnamon stick, and dried red chilies. Sauté for a minute until fragrant.
    • Add finely chopped onions and cook until they turn golden brown.
    • Add the ginger-garlic paste and green chilies. Stir well until the raw smell of the ginger-garlic disappears.

    3. Cook the Tomatoes

      • Add the chopped tomatoes to the onion mixture. Cook until the tomatoes soften and oil begins to separate from the masala.
      • Add cumin powder, coriander powder, red chili powder, and salt. Stir well to combine the spices with the tomato base.

      4. Add the Mutton

        • Now, add the marinated mutton to the masala. Stir and cook for about 10-15 minutes on medium heat, ensuring the mutton is well coated with the spices and has browned slightly.
        • Cover and cook for another 10 minutes, stirring occasionally.

        5. Simmer the Curry

          • Add water to the mutton, stir well, and bring it to a boil. Reduce the heat to low, cover the pan, and let it simmer for 45-60 minutes or until the mutton becomes tender. (Alternatively, pressure cook for about 4-5 whistles if using a pressure cooker).
          • Once the mutton is cooked and the gravy has thickened, add garam masala and meat masala (if using). Stir and cook for an additional 5 minutes.

          6. Garnish and Serve

            • Turn off the heat, garnish with freshly chopped cilantro, and serve hot.

            Serving Suggestions:

            • Nepali mutton curry pairs perfectly with steamed rice (bhaat) or flatbread (roti).
            • You can also enjoy it with sel roti or chiura (beaten rice) for a more traditional Nepali experience.

            Tips:

            • For an authentic Nepali taste, using mustard oil and slow cooking the mutton enhances the flavor.
            • Adjust the spice level as per your preference. Nepali mutton curry is usually moderately spicy with a bold flavor.

            Enjoy your Nepali-style mutton curry (Khasi Ko Masu)!