Friday, July 1, 2016

Nepali Mutton Curry~Khasi Ko Masu

Nepal...our friendly neighboring country is full of delicious surprises. Their cuisine is a lot more than just momos and soups. I was searching for authentic momo recipes when I came across their very own Khasi Ko Masu, which is nothing but a fiery and very traditional goat meat curry. I used lamb, because that is what I get here normally...and you can see from the pictures the curry looks fantastic!!

how to make Nepali Mutton Curry~Khasi Ko Masu recipe and preparation with step by step pictures

how to make Nepali Mutton Curry~Khasi Ko Masu recipe and preparation with step by step pictures

how to make Nepali Mutton Curry~Khasi Ko Masu recipe and preparation with step by step pictures

how to make Nepali Mutton Curry~Khasi Ko Masu recipe and preparation with step by step pictures

how to make Nepali Mutton Curry~Khasi Ko Masu recipe and preparation with step by step pictures

I have used yogurt but the traditional recipe does not use any such. Use very good quality meat, with a generous amount of fat content and the curry will be lush. Trust me.

how to make Nepali Mutton Curry~Khasi Ko Masu recipe and preparation with step by step pictures
Marinate the mutton with yogurt, salt and ginger-garlic paste.
how to make Nepali Mutton Curry~Khasi Ko Masu recipe and preparation with step by step pictures
Heat oil in a pressure cooker and add cinnamon stick, dry red chillies, black peppercorns, bay leaves, green cardamoms and cloves. Saute for a minute.
how to make Nepali Mutton Curry~Khasi Ko Masu recipe and preparation with step by step pictures
Add onions and sprinkle some salt over them.
how to make Nepali Mutton Curry~Khasi Ko Masu recipe and preparation with step by step pictures
Fry the onions until golden brown.
how to make Nepali Mutton Curry~Khasi Ko Masu recipe and preparation with step by step pictures
Add the marinated mutton.
how to make Nepali Mutton Curry~Khasi Ko Masu recipe and preparation with step by step pictures
Cook the mutton until they change colour and then add turmeric powder, red chilli powder and cumin and coriander powder.
how to make Nepali Mutton Curry~Khasi Ko Masu recipe and preparation with step by step pictures
Cook the mutton until all the moisture evaporates.
how to make Nepali Mutton Curry~Khasi Ko Masu recipe and preparation with step by step pictures
Add the chopped tomatoes and cook until they become mushy and get totally mixed up with the curry.
how to make Nepali Mutton Curry~Khasi Ko Masu recipe and preparation with step by step pictures
Add some salt and water and cook on pressure until the cooker blows 6-8 whistles. (I sneaked in 1 potato because my hubby loves potatoes in mutton curry.)
how to make Nepali Mutton Curry~Khasi Ko Masu recipe and preparation with step by step pictures
Simmer till the curry thickens and add the meat masala / garam masala powder.
how to make Nepali Mutton Curry~Khasi Ko Masu recipe and preparation with step by step pictures
Simmer for another 3-4 minutes or until the oil starts to float on top of the curry.

how to make Nepali Mutton Curry~Khasi Ko Masu recipe and preparation with step by step pictures

Nepali Mutton Curry~Khasi Ko Masu
Serves 5

how to make Nepali Mutton Curry~Khasi Ko Masu recipe and preparation with step by step pictures

Ingredients:
1 kg mutton / lamb (boneless or on-bone)
2 onions – sliced
½ cup thick yogurt (optional)
2 tomatoes – chopped
8 fat cloves of garlic – paste
1 inch ginger – paste
1 tsp turmeric powder
2 tsp red chilli powder
1 tsp ground cumin and coriander
3 dry red chillies
2 medium bay leaves
1 medium cinnamon stick
3 green cardamoms
3 cloves
5-6 whole black peppercorns
1 and ½ tsp fresh homemade garam masala powder / meat masala
A handful of fresh coriander leaves
Salt
½ cup white oil

Method:
Marinate the chicken with whisked yogurt, salt and ginger – garlic paste, for 1 hour.
Heat oil in a pressure cooker and add the cinnamon stick, bay leaves, green cardamoms, cloves, black peppercorns and dry red chillies.
Sauté them for some seconds or until the oil becomes aromatic and then add the sliced onions to them.
Stir and cook the onions until they become nicely golden brown. Do not overcook and make them black. That will make the curry bitter.
When the onions are prepared add the marinated mutton to them.
Cook the mutton pieces until they change their colour and then add turmeric powder, red chilli powder, cumin and coriander powder.
Mix well and cook until all the moisture is evaporated.
Add tomatoes and cook again for 10 minutes more or until all the tomatoes has disintegrated totally.
Give a good stir and some salt.
Pour 2 and ½ cups of water and stir to mix everything.
Put cover and cook on pressure until the cooker blows 6-8 whistles.
Switch off the flame and let the pressure vent out naturally.
After the cooker has release all the pressure open the lid and put the flame on medium.
Simmer until the gravy thickens and then add the meat masala or garam masala.
Mix them well and simmer for 3-4 minutes more or until the oil starts to float on top of the curry.

Sprinkle the chopped coriander leaves on top of them and serve hot with rice / chapatti.

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