作法
- 厚底鍋將芥末油加熱至剛冒煙。下葫蘆巴籽、jimbu、綠與黑小荳蔻、丁香與肉桂棒爆香 60 秒。
- 加入洋蔥片炒 12 分鐘至深焦糖色——顏色像深蜂蜜。
- 下薑蒜泥拌炒 90 秒，再下喀什米爾紅椒粉、薑黃粉、香菜籽粉、孜然粉與花椒粉，續炒 60 秒。
- 加入山羊肉塊翻拌沾勻香料，煎 6 分鐘至上色。
- 下番茄瓣、綠辣椒與薑絲拌炒 4 分鐘——番茄應軟化融入。
- 倒入 800 毫升水並加鹽。蓋鍋以最小火燉 70 分鐘，每 15 分鐘翻動一次。山羊肉應軟到能用叉子分離，醬汁濃縮成油亮的咖哩汁。拌入印度綜合香料，撒上香菜。蓋鍋靜置 15 分鐘後配飯享用。隔夜更入味。
Common questions
Can 尼泊爾山羊咖哩 be made ahead?
尼泊爾山羊咖哩 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 尼泊爾山羊咖哩 spicy?
尼泊爾山羊咖哩 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 尼泊爾山羊咖哩 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 尼泊爾山羊咖哩 to make at home?
尼泊爾山羊咖哩 sits at intermediate difficulty — total time about 120 minutes. The ingredients are not unusual but the timing requires attention.
Can 尼泊爾山羊咖哩 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
山羊咖哩是 Dasain 節的代表料理——Dasain 是尼泊爾最長、最重要的印度教節日（九月或十月共 15 天），祭祀宰羊與盛宴是核心活動。每個尼泊爾家庭都會為 Dasain 宰羊或買羊肉。婚禮與喜慶場合也常見。芥末油與尼泊爾花椒、jimbu、葫蘆巴的香料組合是不可錯認的尼泊爾印記。尼瓦爾版本另有特殊地方香料；婆羅門家庭較重孜然與香菜籽，馬嘉版本則大蒜更多。
