Authentic Nepali Goat Curry | Khashi Ko Masu Recipe

Experience the rich, aromatic flavors of Nepal with this authentic Khashi Ko Masu (Goat Curry) recipe! 🍛 Perfect for Dashain, Tihar, or any festive family gathering, this dish brings tender goat meat simmered in bold Nepali spices and mustard oil. Learn how to make this traditional curry step-by-step at home with Pabs Kitchen.

Servings: 5–6

Prep Time: 20 minutes (plus marination time)

Cook Time: 45–60 minutes

Total Time: 1 hour 20 minutes

🥩 Ingredients

For the Curry

• 1 kg goat meat (bone-in, medium pieces)

• 2 tbsp mustard oil (or vegetable oil)

• 2 onions (about 350g), thinly sliced

• 2 tomatoes (about 300g), finely chopped

• 4 cloves garlic, grated

• ½ inch ginger, grated

• 2–3 green chilies or 1 large to taste,  slit or chopped

• 2 to 3 cups hot water

• Fresh coriander leaves, for garnish

For the Marinade

• 1 tbsp garlic paste

• 1 tsp ginger paste

• ¼ tsp turmeric powder

• ½ tsp garam masala

• 1 tsp Himalayan salt

• 1 tsp meat masala (optional)

• 2 tbsp mustard oil

Whole Spices

• 2 cinnamon leaves

• 1 cinnamon stick (2 inches)

• 4–5 green cardamoms

• 5–6 cloves

• 1 tsp cumin seeds

• 1 black cardamom

Powder Spices

• ½ tsp turmeric powder

• 2 tsp coriander powder

• 1½ tsp cumin powder

• 1–2 tsp red chili powder (adjust to taste)

• Salt to taste

🍛 Instructions

1. Marinate the Meat

In a large bowl, combine goat meat with garlic paste, ginger paste, turmeric, garam masala, salt, meat masala (optional), and mustard oil.Mix everything well—using your hands helps the flavors blend deeply.Cover and refrigerate overnight for the best flavor, or marinate for at least 2 hours at room temperature.

2. Prepare the Base

Bring the marinated meat to room temperature before cooking.Meanwhile, slice the onions, chop the tomatoes, and prepare the green chilies.Grate the ginger and garlic if you haven’t already.

3. Cook the Masala

Heat mustard oil in a heavy-bottomed pot over medium heat.Add all the whole spices — cinnamon stick, cardamoms, cloves, cumin seeds, and cinnamon leaves.Let them sizzle until fragrant (about 20 seconds). Add the onions and sauté until golden brown. Then add grated ginger, garlic, and green chilies. Cook for 2–3 minutes until aromatic.

4. Brown the Meat

Add the marinated goat meat to the pot.Cook on medium-high heat for 10–12 minutes, stirring occasionally, until the meat begins to brown and the oil starts separating from the masala.

5. Add the Spices & Tomatoes

Sprinkle in the powder spices — turmeric, coriander, cumin, chili powder, and salt.Stir and cook for 2–3 minutes to release the spice aroma.Add chopped tomatoes and cook until they soften and the oil separates again (about 5 minutes).

6. Simmer the Curry

Pour in 2 cups of hot water (or more for a lighter curry).Mix well, bring to a boil, then reduce heat to low.Cover and simmer for 35–40 minutes until the meat becomes soft and tender.If using a pressure cooker, cook for 4–5 whistles, then simmer for a few minutes more.

7. Final Touch

When the curry is rich and the meat tender, stir in a pinch of garam masala.Simmer for another 5 minutes, adjust salt if needed, and remove the cinnamon leaves. Garnish with fresh coriander before serving.

🍽️ Serving Suggestion

Serve hot with steamed rice, beaten rice (chiura), or sel roti.This dish is a true festive favorite in Nepal — especially during Dashain and Tihar, when families gather to celebrate with comforting, flavorful meals.

❤️ PabsKitchen Note

This Khashi Ko Masu brings the essence of Nepali celebration straight to your kitchen — full of warmth, spice, and togetherness.If you loved this recipe, don’t forget to share it and follow PabsKitchen for more authentic Nepali festive dishes!