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Nepali Goat Curry


  • 3 pounds lean goat meat, cut into 1 or 1 1/2-inch cubes, excess fat removed
  • 1 tablespoon clarified butter (gheu)
  • 1 1/2-inch piece fresh gingerroot, peeled and minced to fine paste
  • 6 medium cloves garlic, peeled and minced and mashed to paste
  • 6 red dried chili peppers, stemmed, seeded, soaked in 1/2 cup hot water
  • until doubled in size, drained and minced to fine paste
  • 1/2 cup unflavored plain yogurt, lightly beaten
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 4 tablespoons light oil (any variety)
  • 1 pound yellow or white onion, peeled and chopped fine (to yield 4 cups)
  • 3-4 medium size vine-ripped red tomato, finely chopped or mashed
  • 1 tablespoon cumin, dry-roasted and ground
  • 1 1/2 tablespoon coriander, dry-roasted and ground
  • 1 teaspoon fennel seed, dry-roasted and ground
  • 1/2 cup water or more if needed
  • 2-teaspoon Nepali garam masala or masu ko masala
  • 1 or 2 bunches of cilantro leaves, washed well, chopped
  • 4 scallions, white and pale green parts only, sliced


Yields: 4-6 servings. Wash meat pieces thoroughly with cold water. Cut into 1 or a 1/2 inch pieces. Trim away as much visible fat as possible. Prepare the herb and spices as indicated in the ingredients. In a mixing bowl, combine meat, clarified butter, ginger, garlic, chili, yogurt, turmeric and salt. Rub and message well into each piece vigorously by using hand. Cover and allow the meat to marinate up to four hours in room temperature or can be placed in the refrigerator overnight. Bring it back to room temperature before cooking. When ready to proceed, heat oil in a heavy-bottomed saucepan over medium-high heat. When hot, add onion and cook until golden brown and until the oil starts separating from the side of the pan. Add tomato and cook until all the moisture has evaporated, stirring frequently. Mix ground cumin, coriander and fennel. Add marinated meat pieces and mix to coat the spices well. Add 1/2 cup of water and continue cooking covered. When it is boiling, reduce the heat to simmer. Continue cooking until the meat is tender and the sauce is reduced and thickened. At this stage of cooking, the oil will start to separate and float on top of the gravy. Add garam masala and stir well. Add more water (2 tablespoons at a time) if the meat is not cooked, continue cooking until the desired tenderness is obtained. The secret to success this recipe is to keep adding small amount of water and let it evaporate before more is added. Remove from heat and adjust salt. When ready to serve, transfer to serving dish, add cilantro and scallions. Serve hot. Serve with freshly boiled rice, lentil daal, and vegetable curry or with puffed bread (Poori) Nepali Garam Masala 1/2 cup cumin seeds 1/2 cup coriander seeds 1 tablespoon black peppercorn 1 tablespoon cardamom seeds 2 inch cinnamon stick 1 tablespoon whole cloves 1 teaspoon ground nutmeg Dry roast the spices except for the nutmeg separately in a pan over medium heat until fragrant. Grind to a fine powder in a spice grinder. Store in a airtight jar.

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