Originally Published: Oct 10, 2013
If you like mutton or goat meat (खसी को मासु कबाफ ), this is a popular way to prepare this dish in Nepal, especially during dashain festival. Goat meat ((खसी को मासु) has similar resemblance in Nepal as Turkey has in US. Dashain festival would not be complete without khashi ko kabab (mutton kabab), chiura, and kakro ko khalpi achar.
Here is my variation of preparing Khashi ko kabab/kabaf:
- 2 pounds goat meat (mutton), cubed into small pieces
- 4 tbsp oil for marination
- 2 tbsp oil for cooking
- 3-4 bay leaves
- 3 tbsp garlic, minced
- 3 tbsp ginger, minced
- 2 tbsp ginger, thinly sliced
- 1 tbsp cumin powder
- 1/2 tsp turmeric powder
- 2 tbsp meat masala powder (available in indian grocery stores)
- 1 tbsp garam masala powder (available in indian grocery stores)
- 1 tbsp peperika powder for color (optional)
- salt or to taste
- Red chili pepper to taste
- A pinch of ground asafetida (hing)
In a large bowl, mix all the ingredients with meat except for cooking oil, bay leaves and sliced ginger. Cover and refrigerate for few hours. Heat oil in a heavy bottomed saucepan over medium-high heat. Add sliced ginger and bay leaves and fry for 3-5 seconds. Add the marinated meat.
Cook uncovered, over medium-high heat stirring every few minutes, until the meat is no longer of pink color. Now, reduce the heat to medium-low and cook for about an hour, stirring occasionally, until the meat is tender. When all the gravy is dried up, bring the heat to down to low setting and cook until the meat turns into a dark brown color. Cooking in low flame is very important to not burn the spices as well as to keep the meat moist along with the desired color.
If you like mutton or goat meat (खसी को मासु), this is the recipe for kabab/kabaf/dry curry. Goat meat is delicacy and eaten during Dashain festiva with chiura.Tweet