Fried Mutton (Khasi ko Masu)
Fried Mutton in Nepal, often called Khasi ko Masu, is a popular, flavorful, and dry dish typically prepared by pan-frying marinated goat meat in mustard oil with spices like timmur, garlic, ginger, and cumin. It is a staple festive dish during Dashain, known for its deep, rich flavor and tender texture developed through slow cooking in spices.
> 60min
Normal
Mildly Spicy
Ingredients
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Main ingredients
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For the marinade
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Directions
Cut the mutton into small pieces.
Finely chop the garlic cloves.
In a bowl, prepare the marinade: mix the pieces of mutton with the ginger paste, the garlic paste, the turmeric powder, the red chili powder, the salt, the garam masala (or meat masala), the onions and the plain yogurt (or curd).
Keep the bowl in the refrigerator for at least 4 hours (or overnight).
Heat the oil in a pan. When it is hot, add the garlic cloves and the small green chilies.
When the garlic cloves release their aroma, add the black pepper and the garam masala (or meat masala). Mix well.
Add the pieces of mutton with the marinade and mix well. Cook over medium heat.
When the mutton is cooked through, transfer it to a bowl. You can garnish it with coriander leaves.
Ready! Enjoy! Can be eaten with a salad, vegetables, pickles, chutneys and rice. Enjoy!
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