Over the weekend, Nepalese across the world celebrated the biggest festival of Nepal called Dashain. One of the significant things that people do during Dashain is eat a lot of food especially goat meat aka Khasi ko masu. Just like in Thanksgiving Americans eat turkey, Nepalese eat goat meat in Dashain. Some families buy whole goat and prepare different delicacies from different body parts, while some families just buy it by weight. That is what we did. This is my first time cooking goat meat. So naturally I was very nervous. We also had some guest staying with us so the pressure was even more. Imagine calling guests for Thanksgiving dinner and you are cooking turkey for the first time. But luckily for me everything turned out very well. I even got compliments. My guests took second and third servings. Clear signs that goat meat turned out well! So I wanted to share this recipe for anyone who is in the same boat as I was a week ago.
I made goat meat at two different occasions in two different styles: kawaf, which is more of a pan-fried drier version and curry, which has some sauce in it. Both the styles require the meat to be marinated overnight. I will share the marinade recipe and separate cooking instructions for kawaf and curry. So without further ado let’s get started.
Marinade:
Ingredients:
- Goat meat cut into small pieces. You can easily get goat meat from an Indian store – 2 lbs
- Ginger – garlic paste – 2 tablespoons
- Red chili powder- According to how spicy you can eat
- Salt – According to your taste
- Cumin powder – 1 tablespoon
- Turmeric powder – 1 teaspoon
- Ground cloves – 1 teaspoon
- Ground cinnamon – 1 teaspoon
- Meat masala. You can find this in any Asian store (Indian to be specific) – 1 tablespoon
- Oil – 2 tablespoons
Mix all the ingredients above well. Cover the container with aluminum foil and let it sit in refrigerator overnight.
Sorry, these are the only pictures I have.
Cooking instructions for Kawaf:
When you are ready to cook, heat some oil in a skillet or a deep pan. Add marinated meat to the skillet and cook in medium heat. Make sure to cover the meat to let the meat cook in its own water/juice that it extracts. Toss the meat pieces every 10 minutes for about 30 minutes or until all the juice disappears. Once the juice disappears, uncover and cook until meat pieces turn golden reddish brown. Turn the heat off and let it sit for about 3-4 minutes and serve!
Cooking instructions for curry:
To make a goat curry, you will need few more ingredients:
- Panch Puran. It is a seed blend that you can find it in Asian, specifically Indian stores – 1 tablespoon
- Few dried Bay leaves
- Fresh green chilies or dried red chilies – 1 or 2 chopped depending on how much heat you can take.
- Onion – About half sliced
- Tomato – 1 chopped
- Water – 3 cups
- You will also need a pressure cooker.
Heat some oil in a pressure cooker. Add panch puran, bay leaves some chopped green chilies or dried red chilies. Add chopped onions and fry until onions turn golden brown. Add your marinated meat and cook for 5 minutes. Add chopped tomatoes and cook for another 5-7 minutes. Finally add water, toss meat and cook for 5 more minutes. Cover the lid of the pressure cooker and cook the meat in medium to high heat until the cooker blows 4 whistles. Let the pressure inside the cooker cool down. Always make sure pressure inside is neutralized before opening the pressure cooker. Very important safety step! Once it is safe to open the lid, your curry is ready to be served!
Serve your goat meat with rice or roti! Enjoy!
Please do let me know if you use this recipe. I would love to know how it turned out for you!
