Khasi ko Masu Ledo

Khasi ko Masu Ledo (Nepalese Mutton Curry)

INGREDIENTS :

1 Kg mutton chopped into ½  inch pieces

2 Medium onions thinly sliced

2 Tomatoes thinly sliced

3 Tbsp green coriander leaves chopped

1 Tbsp garlic paste

1 Tbsp ginger paste.

1 Pinch of asafoetida (Hing)

Garam Masala (whole)
4 green cardamoms,
2 black cardamoms,
1 stick cinnamon,
4 cloves, 1 bay leaf,
2 dry red chillies,
5-6 balls black pepper

½ Cup oil

1Tsp turmeric powder

1Tsp red chilly powder

Salt to taste

2 Cups water.

Khasi ko Masu Ledo (Nepalese Mutton Curry)

Khashi Ko Masu Ko Ledo

METHOD:

1) In a deep pan or pressure cooker, put the oil and heat.

2) Once the oil is heated put the Asafoetida and all the Garam Masala and fry for a minute.

3) Then put the onions and fry until golden brown.

4) Put the meat and fry till meat is brownish, add ginger and garlic paste stirring occasionally.

5) Cook for 5 minutes then add the tomatoes and cook for further 8 minutes.

6) Add the salt, turmeric and red chilli powder and stir.

7) Add the water and close the lid. Cook until 3 whistles in a pressure cooker.

8 ) When using deep pan or wok (Karahi) cook for 45 minutes until mutton is cooked and oil appears on top.

9) Garnish with green coriander leaves.

10) Serve hot with rice, roti or pulao.

Khasi ko Bhuteko Masu

Khasi ko Bhuteko Masu (Goat meat fried with masala)

Ingredients:

1 Kg meat from the thigh of the goat or lamb cut in to 1 ½” pieces,

3-6 Pieces green cardamoms

4-6 Pieces cloves

1 Small stick cinnamon

1 Big  pinch of asafoetida

¼ Cup yoghurt

1 Tsp turmeric powder

2 Onions thinly sliced

2 Tsp dried ginger scraped

1 Cup mustard oil or refined oil

½ Cup clarified butter (ghee)

½ Cup green garlic with stems chopped,

Garam masala powder

Powder together: (2tsp coriander seeds, 2tsp cumin seeds,2 pieces red Chillies, 1tsp fenugreek seeds).

Salt to taste

Method:

1)Wash the meat and drain well.

2) Mix together the whole spices, yoghurt, turmeric powder, salt, half the onions, ginger,mustard oil and little water.

3)After mixing cook the meat in a heavy bottomed pan till it is almost done,dry any remaining liquid, remove from the flame and put aside.

4)In a flat pan heat the clarified butter (Gheeu),add asafoetida and the  remaining onions and fry till golden brown, drain the excess oil and keep aside.

5)In the same pan add the semi cooked meat and fry ,stirring occasionally  cook till well done and turns dark brown in color.

6)Add the green garlic and  fry until it becomes soft and changes color .

7)Add the powdered masala and garam masala ,fry for 5 more minutes.

8)serve hot with rice, pulao or roti.


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