做法
- 厚底锅热芥末油至刚冒烟。下葫芦巴籽、jimbu、绿小豆蔻、黑小豆蔻、丁香与肉桂条煸 60 秒。
- 下洋葱片煸 12 分钟至深焦糖色——颜色像深蜂蜜。
- 下姜蒜泥煸 90 秒。下粉状香料(克什米尔辣椒粉、姜黄、香菜籽粉、孜然粉、timur),翻炒 60 秒。
- 下山羊肉块,翻拌裹味。煎 6 分钟使表面上色。
- 下番茄瓣、青辣椒与姜丝。翻炒 4 分钟——番茄应当软化、与香料融合。
- 倒入 800 毫升水加盐。盖盖最小火炖 70 分钟,每 15 分钟搅一次。山羊肉应当一插就开,汤汁收成油亮浓酱。拌入综合香料粉。撒香菜。盖盖再焖 15 分钟。配米饭。过夜更香。
Common questions
Can 尼泊尔山羊咖喱(Khasi Ko Masu) be made ahead?
尼泊尔山羊咖喱(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 尼泊尔山羊咖喱(Khasi Ko Masu) spicy?
尼泊尔山羊咖喱(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 尼泊尔山羊咖喱(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 尼泊尔山羊咖喱(Khasi Ko Masu) to make at home?
尼泊尔山羊咖喱(Khasi Ko Masu) sits at intermediate difficulty — total time about 120 minutes. The ingredients are not unusual but the timing requires attention.
Can 尼泊尔山羊咖喱(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.
文化背景
Khasi ko masu 是 Dasain 节的招牌——Dasain 是尼泊尔最长最重要的印度教节日(9 至 10 月共 15 天),宰羊与饱餐是核心仪式。每个尼泊尔家庭在 Dasain 都会宰或买一只山羊。这道菜也常出现在婚宴和重要场合。芥末油与 timur—jimbu—葫芦巴的香料组合是不容混淆的尼泊尔印记。纽瓦尔版本会加入特有的本地点缀;婆罗门家庭多用孜然与香菜籽;马加尔家庭则偏多用蒜。
