Dashain is incomplete without Khasi Ko Masu — the rich, slow-cooked goat curry that fills every Nepali home with warmth and the aroma of festival spices. Whether you're celebrating in Kathmandu or in the UK, this recipe brings the authentic taste of Dashain straight to your table. 🐐🪔
What You'll Need
Ingredients (Serves 4–6)
- 1 kg Khasi Ko Masu (Goat Curry Cut) — available at MasalaMart
- 3 tbsp mustard oil (or vegetable oil)
- 2 medium onions, finely sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tomatoes, chopped
- 2 tsp cumin seeds
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chilli powder (adjust to taste)
- 1 tsp garam masala
- Salt to taste
- Fresh coriander leaves to garnish
- 2–3 green chillies (optional)
Method
Step 1 — Marinate the Meat
Mix the goat pieces with turmeric, chilli powder, half the ginger-garlic paste, and salt. Marinate for at least 1 hour (overnight is even better for Dashain flavour!).
Step 2 — Fry the Masala
Heat mustard oil in a heavy-bottomed pan until it just starts to smoke. Add cumin seeds and let them splutter. Add sliced onions and fry on medium heat until golden brown — this takes patience but it's worth it! 🙏
Step 3 — Add Ginger, Garlic & Tomatoes
Add the remaining ginger-garlic paste and fry for 2 minutes. Add chopped tomatoes, coriander powder, and garam masala. Cook until the oil separates from the masala — this is your bhuteko masala base.
Step 4 — Cook the Masu
Add the marinated goat pieces and mix well to coat in the masala. Increase heat and bhuno (stir-fry) the meat for 8–10 minutes until it changes colour and the masala clings to the pieces.
Step 5 — Slow Cook to Perfection
Add 1–2 cups of warm water, cover, and cook on low heat for 45–60 minutes, stirring occasionally. The meat should be tender and fall easily from the bone. Add more water if needed for your preferred gravy consistency.
Step 6 — Garnish & Serve
Finish with fresh coriander leaves and green chillies. Serve hot with steamed rice, sel roti, or roti. 🍚
Tips for the Best Dashain Khasi Ko Masu
- Use mustard oil — it gives that authentic Nepali flavour
- Don't rush the onions — golden brown onions are the secret base
- Bhuno well — roasting the meat in masala before adding water builds depth
- Low and slow — goat meat becomes tender with patience
- Marinate overnight — especially for festival cooking
Where to Buy Khasi Ko Masu in the UK
Get premium frozen Khasi Ko Masu (Goat Curry Cut) delivered across the UK from MasalaMart. Use code FESTIVAL10 for 10% off your order this Dashain! 🛒
Subha Dashain! May your festival be full of delicious food, family, and joy. 🪔