Method
- Heat mustard oil in a heavy pot until just smoking. Add fenugreek seeds, jimbu, green and black cardamom, cloves and cinnamon. Cook 60 seconds.
- Add sliced onions; cook 12 minutes until deeply caramelised — the colour of dark honey.
- Add ginger-garlic paste; fry 90 seconds. Add ground spices (Kashmiri chili, turmeric, coriander, cumin, timur). Stir 60 seconds.
- Add the goat pieces; stir to coat. Sear for 6 minutes — the meat should brown.
- Add wedged tomatoes, slit green chilies and matchstick ginger. Stir 4 minutes — tomatoes should soften and integrate.
- Pour in 800ml water and salt. Cover and simmer over the lowest heat for 70 minutes, stirring every 15 minutes. The goat should be fork-tender, the gravy reduced to a glossy oil-flecked sauce. Stir in garam masala. Garnish with cilantro. Rest covered 15 minutes. Serve with rice. The dish improves overnight.
Common questions
Can Khasi Ko Masu be made ahead?
Khasi Ko Masu is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is Khasi Ko Masu spicy?
Khasi Ko Masu as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Khasi Ko Masu vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Khasi Ko Masu to make at home?
Khasi Ko Masu sits at intermediate difficulty — total time about 120 minutes. The ingredients are not unusual but the timing requires attention.
Can Khasi Ko Masu be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Khasi ko masu is the Dasain festival food — Dasain is Nepal's longest and most important Hindu festival (15 days in September-October), and goat sacrifice and feast are central to the celebration. Each Nepali family slaughters or buys a goat for the Dasain feast. The dish is also celebratory food at weddings and special-occasion meals. The mustard oil and the timur-jimbu-methi spice combination are the unmistakable Nepali signatures. Newari versions add specific local touches; Brahmin households tend toward more cumin and coriander; Magar versions use more garlic.
