Nepali Style Mutton Curry Recipe (Khasi Ko Masu)
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:
- 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)!