Authentic Nepali Goat Curry (Khasi ko Masu) Recipe: A DFW Nepali Caterer's Dashain-Ready Method

Khasi ko Masu is the dish that defines Dashain. Every Nepali household in DFW makes it during Nepal's most important festival, every Nepali wedding has it on the buffet, and every Nepali grandmother has a slightly different version. What makes it specifically Nepali and not just another Indian-style mutton curry are four signatures most online recipes skip: mustard oil (not vegetable oil), jimbu (the Himalayan dried chive-like herb), timur (Sichuan or mountain pepper), and fenugreek seeds in the tempering. Get those four in and the dish tastes like home.

This is TiffinsTo Go's signature Khasi ko Masu recipe, the one we serve at DFW catering orders across the metro. It is adapted from a home cook method our team learned from Nepali families in the Bagmati and Gandaki regions, then refined for catering scale. The home version below serves 6 (or 4 hungry guests on a Dashain night). If you are cooking for 25 or more for a Dashain feast, scroll to the scaling chart near the bottom.

Total time: about 1 hour 45 minutes for slow-cook, or 50 minutes for pressure-cook. Active prep: 20 minutes. Marinade: 2 to 12 hours.

How do you make authentic Nepali goat curry (Khasi ko Masu)?

Authentic Nepali goat curry has 5 stages. First, marinate 1 kg bone-in goat meat with mustard oil, ginger-garlic paste, turmeric, cumin, coriander, and salt for 2 hours minimum (overnight ideal). Second, temper 2 tablespoons of mustard oil with whole spices (bay leaves, cinnamon, green cardamoms, cloves, fenugreek seeds, and jimbu if available) until fragrant, about 1 minute. Third, cook the onions until deep golden, then add ginger-garlic paste and tomatoes, simmer until tomatoes break down. Fourth, sear and slow-cook the goat: pan-sear the marinated meat on high heat for 10 minutes to caramelize, then cook covered on low heat for 50 to 60 minutes with stirring every 10 minutes. Fifth, add the blended sauce (push through a fine sieve for silky restaurant-style gravy), simmer 15 minutes, finish with Kashmiri chili powder, timur or grated nutmeg, and fresh coriander. Serve hot with steamed rice or sel roti.

What is Khasi ko Masu and why does it taste different from Indian mutton curry?

Khasi ko Masu literally means "goat meat" in Nepali; in practice it refers to the slow-cooked goat curry served at Dashain, Tihar, family weddings, and major Nepali gatherings. The dish comes from the Bagmati valley (Kathmandu area) and the Gandaki region (central hills) where goat is the festival meat.

The four ingredients that make Khasi ko Masu specifically Nepali (not Indian mutton curry):

• Mustard oil instead of vegetable or sunflower oil. The pungent mustard note is the Nepali curry base aroma.
• Jimbu, a Himalayan dried herb (Allium hypsistum) that tastes like a fragrant cross between chive and garlic. Adds the unmistakable highland Nepali aroma. Sold in small bags at most South Asian grocery stores in DFW.
• Timur, the Nepali name for Sichuan or mountain pepper (Zanthoxylum). Adds a tingly numbing heat distinct from black pepper. Common in mountain-region Nepali cooking.
• Fenugreek seeds (methi) in the tempering. The slight bitter-burnt note balances the rich goat fat.

If you can find jimbu and timur, do; they are the signature. If you cannot, the recipe still works without them; you just have a competent Indian-style mutton curry. We name DFW stores where to source these later in the post.

Ingredients (for 6 servings, about 1 kg goat meat)

Quantities below are calibrated in our kitchen for restaurant-quality results at home and at catering scale. 1 kg goat serves 6 with rice. For 4 servings reduce by ⅓; for a small Dashain party of 10 to 12 see the scaling chart.

For the marinade:

• Goat meat, bone-in, cut into 2-inch curry pieces - 1 kg (about 2.2 lbs). Bone-in is non-negotiable for real flavor and gravy body.
• Mustard oil - 1 tablespoon. Use cold-pressed if you can find it.
• Ginger-garlic paste, fresh - 1 tablespoon.
• Turmeric powder - 1 teaspoon.
• Cumin powder - 1 teaspoon.
• Coriander powder - 1 teaspoon.
• Red chili powder - 1 teaspoon (adjust to taste).
• Salt - 1 teaspoon.

For the tempering and sauce base:

• Mustard oil - 2 to 3 tablespoons.
• Bay leaves - 2.
• Cinnamon stick - 1 piece (about 2 inches).
• Green cardamom pods - 4, lightly crushed.
• Cloves - 4.
• Fenugreek seeds (methi dana) - ½ teaspoon. Nepali signature.
• Dried red chilies, broken in half - 2 or 3.
• Jimbu (Himalayan dried herb) - 1 teaspoon, if available. Skip if you cannot source.
• Cumin seeds - 1 teaspoon.
• Onions, large, finely chopped - 3 (about 3 cups chopped). Nepali curries use a lot of onion.
• Ginger-garlic paste, fresh - 1 tablespoon.
• Tomatoes, ripe red, chopped - 3 medium.

For finishing:

• Salt - 1 teaspoon, plus more to adjust.
• Kashmiri red chili powder - 1 teaspoon (for color, mild).
• Timur (Sichuan/mountain pepper), freshly ground - ¼ teaspoon. If you cannot find timur, substitute a small pinch of freshly grated nutmeg (per the YouTube source we adapted from).
• Fresh coriander leaves, chopped - 3 tablespoons.

Quick roadmap: what are the steps?

Before you start cooking, here is the full path at a glance. Each line below corresponds to one detailed step in the next section. Tape this list to your fridge or keep this section open on your phone while you cook.

1. Marinate the goat (2 hours minimum; overnight ideal).
2. Temper the whole spices in mustard oil.
3. Brown the onions deep golden.
4. Add ginger-garlic paste and tomatoes; cook until tomatoes break down.
5. Cool the sauce base; blend smooth; strain through a sieve.
6. Sear the marinated goat on high heat (10 minutes).
7. Slow-cook the goat covered on low (40 to 50 minutes; stir every 10).
8. Add the blended sauce; simmer 12 minutes.
9. Add salt, Kashmiri chili, and timur (or nutmeg); cover and cook 10 more minutes.
10. Finish with fresh coriander and rest 5 minutes before serving.

Step-by-step: how do you cook Khasi ko Masu?

1. Marinate the goat. In a large bowl, combine the goat meat, 1 tablespoon mustard oil, 1 tablespoon ginger-garlic paste, 1 teaspoon each turmeric, cumin powder, coriander powder, red chili powder, and salt. Mix with your hands until every piece is coated. Cover and refrigerate 2 hours minimum, overnight ideal (up to 24 hours).

   Why this matters: the mustard oil penetrates the meat fibers and the spices bond with the surface; without a marinade the masala only coats the outside and the inside tastes bland.

2. Temper the whole spices. Heat 2 tablespoons mustard oil in a heavy-bottomed pan over medium heat until it just begins to smoke (mustard oil needs to reach smoke point once to lose its raw pungency). Reduce to medium-low. Add the bay leaves, cinnamon stick, green cardamoms, cloves, fenugreek seeds, dried red chilies, and jimbu (if using). Stir constantly for 60 to 90 seconds until the spices smell fragrant and the fenugreek darkens slightly.

   Why this matters: whole spices need oil-bloom contact to release their aromatic compounds; if you skip this they sit unbloomed in the final curry and taste raw.

3. Brown the onions deep golden. Add the 3 chopped onions to the tempered oil. Cook over medium heat, stirring every minute, for 10 to 12 minutes until the onions turn deep golden brown with caramelized edges. Not pale gold. Not translucent. Deep golden.

   Why this matters: properly browned onions are the foundation of every great curry; pale onions taste sweet and watery, dark golden onions taste savory and rich.

4. Add ginger-garlic paste and tomatoes. Stir in 1 tablespoon fresh ginger-garlic paste. Cook 1 minute until the raw garlic smell disappears. Add the 3 chopped tomatoes and a pinch of salt. Cook over medium heat for 6 to 8 minutes until the tomatoes break down completely. If the tomatoes resist, add 2 tablespoons of water and cover for 3 minutes.

   Why this matters: the tomato has to fully break down or the sauce will be lumpy after blending; salt at this stage helps water release from the tomato.

5. Cool, blend, and strain the sauce base. Turn off the heat. Let the mixture cool 5 minutes (hot liquid in a blender can blow the lid). Transfer to a blender and puree until completely smooth, about 30 seconds. Pour through a fine-mesh sieve into a clean bowl, pressing with a spatula to push the pulp through. Discard any solid bits left behind.

   Why this matters: the sieve is what makes this a restaurant-style silky gravy instead of a chunky homestyle curry; skip the sieve only if you prefer rustic texture.

6. Sear the marinated goat on high heat. Heat 1 tablespoon mustard oil in a heavy-bottomed pot (a Dutch oven or thick-bottomed kadai works) over high heat. Add 1 teaspoon cumin seeds. When the seeds crackle (about 10 seconds), add the marinated goat meat. Cook on high heat for 10 minutes, stirring every 2 minutes, until the goat is browned and the surface is caramelized.

   Why this matters: the high-heat sear creates the Maillard browning that adds the deep meaty layer of flavor; cooking goat over low heat from raw produces a softer, less complex curry.

7. Slow-cook the goat covered on low. Reduce heat to low. Cover the pot. Cook for 10 minutes, then open, stir well, and cover again. Repeat this stir-and-cover cycle for a total of 40 to 50 minutes. The goat will release its own juices as it cooks; do not add water yet. Check at the 40-minute mark by pressing a piece with a spoon; it should be tender but not falling apart.

   Why this matters: the slow cook breaks down the collagen in goat meat into gelatin; rushing this step with high heat makes the meat tough.

   Pressure cooker alternative: after step 6 transfer the seared goat to a pressure cooker, add ½ cup water, lock the lid, and cook on high for 5 to 6 whistles (about 20 to 25 minutes). Let the pressure release naturally.

8. Add the blended sauce and simmer. Pour the strained sauce base over the goat. Stir to combine. Bring to a gentle simmer over medium heat. Reduce to low and cook covered for 12 minutes. The color will deepen to a rich brown-red.

   Why this matters: the sauce needs time on the goat to integrate; adding it at the end and turning off the heat immediately leaves the flavors unintegrated.

9. Add salt, Kashmiri chili, and timur. Stir in 1 teaspoon salt, 1 teaspoon Kashmiri red chili powder (for color), and ¼ teaspoon freshly ground timur (or a small pinch of grated nutmeg if you cannot find timur). Cover and cook on low for 10 more minutes. Taste the gravy; adjust salt as needed.

   Why this matters: Kashmiri chili and timur are flavor-finishers, not bulk-spices; they belong at the end where their character is preserved.

10. Finish with coriander and rest. Turn off the heat. Stir in 3 tablespoons chopped fresh coriander. Cover and let the curry rest for 5 minutes off the heat. The residual heat blooms the coriander oils and lets the flavors marry. Serve hot.

    Why this matters: resting is the difference between a curry that tastes "just cooked" and one that tastes "settled"; 5 minutes off the heat is the simplest flavor upgrade you can make.

What are the most common Khasi ko Masu mistakes, and how do you fix them?

• Mistake: meat is tough and chewy. Fix: you cooked too hot or too short. Goat needs 50 to 60 minutes on low heat to break down collagen. To rescue, add ¼ cup water and cook another 20 minutes on low. Next time use bone-in meat and respect the slow-cook timing.
• Mistake: curry tastes Indian, not Nepali. Fix: you skipped the mustard oil, jimbu, timur, or fenugreek temper. To recover this batch, drizzle 1 teaspoon raw mustard oil over the finished curry and rest 5 minutes; it will not fully save it but will add Nepali character. Next time source jimbu and timur (see DFW sourcing below).
• Mistake: gravy is lumpy or has spice fragments. Fix: you did not strain the blended sauce. Push the curry through a fine sieve now (uncomfortable but effective). Next time strain after blending in step 5.
• Mistake: curry tastes flat. Fix: your onions were not browned enough. Onions that go in pale or just translucent never recover. Add a teaspoon of caramelized onion paste (or sauteed brown onions in butter) to rescue. Next time, brown the onions 12 full minutes.
• Mistake: too oily. Fix: the goat released more fat than expected (this varies by cut). Skim the surface oil with a spoon; or add 2 tablespoons of water and reduce. Next time, trim visible surface fat from the goat before marinating.

Where do you find jimbu and timur in DFW?

Both are sold in small bags (usually under $5) at most South Asian grocery stores in DFW. Reliable sources our team has used:

• India Bazaar in Irving and Plano - jimbu and timur both stocked in the dry-herbs/spices aisle.
• Patel Brothers in Irving and Plano - jimbu usually stocked; timur sometimes labeled "Sichuan pepper" or "Nepali pepper."
• Bombay Spices & Sweets in Arlington - both stocked.
• Himalayan Bazaar in Irving - Nepali-specific grocery; both stocked plus other Nepali specialties (gundruk, sel roti, sukuti).

If your local store does not have them, online retailers ship to DFW (look for "jimbu" or "Nepali spice mix"). Worth the small effort; both are essential for the authentic Nepali profile.

What is the difference between goat curry and Goat Pakku?

Goat Pakku is the dry cousin of Khasi ko Masu. The base recipe is the same but the cook continues past step 7 without adding the blended sauce. Instead, the goat keeps simmering until the moisture evaporates and the meat becomes darker, richer, and more concentrated; the result is a thick masala-coated stew rather than a gravy curry.

Many Nepali families prepare BOTH dishes during Dashain: Khasi ko Masu (gravy) for serving with rice, Goat Pakku (dry) for serving with sel roti or as a side. If you want Pakku, follow steps 1 through 7 of the recipe above, skip steps 8 and 9, and continue cooking on low heat for an additional 30 to 40 minutes, stirring every 10 minutes, until the moisture is gone and the meat is dark brown.

How do you scale Khasi ko Masu from 6 servings to a Dashain feast of 50?

Goat curry scales nearly linearly on meat, mustard oil, onions, and tomatoes. Spices scale at about 85 percent of linear (perception of heat is non-linear). Here is the scaled chart we use in the TiffinsTo Go kitchen for Dashain catering.

For 12 servings (small Dashain dinner): 2 kg goat, 5 tbsp mustard oil, 6 onions, 6 tomatoes, 2 tbsp ginger-garlic paste, 4 bay leaves, 2 cinnamon sticks, 8 cardamoms, 8 cloves, 1 tsp fenugreek seeds, 2 tsp jimbu, 2 tsp cumin seeds, 2 tsp each turmeric/cumin powder/coriander powder/red chili powder, 2 tsp Kashmiri chili at finish, ½ tsp timur, 2 to 3 tsp salt total, 6 tbsp fresh coriander.

For 25 servings (Dashain family feast minimum): 4 kg goat, 10 tbsp (⅔ cup) mustard oil, 12 onions, 12 tomatoes, ¼ cup ginger-garlic paste, 8 bay leaves, 3 cinnamon sticks, 16 cardamoms, 16 cloves, 2 tsp fenugreek seeds, 4 tsp jimbu, 4 tsp cumin seeds, 4 tsp each ground spices, 4 tsp Kashmiri chili at finish, 1 tsp timur, 4 to 5 tsp salt total, ¾ cup fresh coriander.

For 50 servings (Dashain wedding-tier): 8 kg goat, 1¼ cups mustard oil, 24 onions, 24 tomatoes, ½ cup ginger-garlic paste, 16 bay leaves, 6 cinnamon sticks, 32 cardamoms, 32 cloves, 4 tsp fenugreek seeds, ¼ cup jimbu, ¼ cup cumin seeds, ¼ cup each ground spices, ¼ cup Kashmiri chili at finish, 2 tsp timur, 3 tbsp salt total, 1½ cups fresh coriander.

At 50-serving Dashain scale you need a 30-quart stockpot, 2 to 3 hours of slow-cook time (or a commercial pressure cooker), and a long-handled wooden spoon. Goat curry is one of the dishes where the ingredient cost climbs sharply at scale (1 kg DFW goat runs $14 to $18 depending on supplier; 8 kg is $112 to $144 just for meat). For Dashain events of 25 plus guests, request a quote from our DFW Nepali catering kitchen; we cook this every year for the DFW Nepali community.

Where do you find halal zabiha goat in DFW?

For Muslim households or mixed events, halal-certified goat is sourced from:

• Deccan Meats - DFW-based halal restaurant supplier with retail. Best for catering quantities.
• Local zabiha shops in Plano, Irving, Richardson, and Arlington carry zabiha-certified goat from local processors. Ask for cut date if you want freshest.
• H Mart sometimes carries halal goat; check the meat counter.

For TiffinsTo Go catering orders, halal sourcing is a flag on the quote form; we confirm the supplier chain in our 24-hour proposal.

What should you serve with Khasi ko Masu?

The classic Nepali pairings are steamed rice (bhat), sel roti (sweet Nepali ring bread), achar (tomato achar, mooli achar, or gundruk achar), and a side of aloo tama bodi (the bamboo-shoot-and-black-eyed-pea Nepali curry that pairs with masu the way naan pairs with butter chicken).

For a complete Dashain feast, our team serves Khasi ko Masu alongside:

• Goat Pakku (the dry cousin from the variation note above)
• Sel roti
• Gundruk ko achar (fermented greens pickle)
• Cauliflower tarkari (dry cauliflower curry)
• Tomato achar (the bright tangy pickle)
• Aloo tama bodi
• Plain steamed rice

This is the Dashain spread we cater for DFW Nepali families every Asoj-Kartik (September-October Dashain season). Request a quote if you would like us to bring the feast to your event.

How do you store and reheat Khasi ko Masu?

Goat curry actually improves overnight in the fridge as the flavors marry. Refrigerate in an airtight container for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.

To reheat from the fridge: warm in a small pot over medium-low heat with 2 tablespoons of water (the gravy thickens in the fridge). Stir gently. Heat to a gentle simmer for 5 to 7 minutes, taste, adjust salt or thin further with water if needed.

To reheat from frozen: thaw overnight in the fridge first, then follow the from-fridge method. Microwave from frozen overcooks the outer pieces and leaves the center cold; the stove method is worth the extra 10 minutes.

Frequently asked questions about Khasi ko Masu

Can you use lamb or mutton instead of goat?

Yes, with timing adjustments. Lamb cooks faster (45 minutes slow-cook instead of 50 to 60). Mutton from older sheep takes a bit longer (60 to 70 minutes). The flavor is different; goat is the traditional Dashain meat in Nepal, lamb is a Western substitute. If you can find goat, use it.

Can you make Khasi ko Masu with boneless goat?

You can but you should not. Bones release collagen during the simmer that thickens and enriches the gravy. Bone-in is what gives Nepali masu its body. If boneless is all you have, add an extra 2 tablespoons of mustard oil to compensate for the lost richness.

Can you make this in an Instant Pot?

Yes. Use Saute mode for steps 2 through 6 (temper through the high-heat goat sear). Then add the blended sauce, lock the lid, and pressure cook on Meat/Stew or Manual for 35 minutes with natural release. Finish on Saute with Kashmiri chili, timur, and coriander. Faster but less developed than the stovetop slow-cook; acceptable for a weeknight.

What is the difference between Khasi ko Masu and Indian mutton curry?

The four Nepali signatures: mustard oil base instead of vegetable/sunflower oil, jimbu in the temper, timur at the finish, and fenugreek seeds in the temper. Indian mutton curry recipes use vegetable oil, no jimbu, no timur, and rarely fenugreek seeds. The cuts of goat are also different; Nepali curry uses bone-in shoulder and leg cuts; Indian mutton curry often uses boneless.

Does TiffinsTo Go cater Khasi ko Masu for DFW Dashain events?

Yes. Khasi ko Masu is our top-ordered Nepali dish during Dashain season every year. We cater it on our Hot Drop-Off and Full-Service tiers for events of 20 to 300+ guests across DFW: Fort Worth, Arlington, Dallas, Plano, Irving, and the wider metro. We also offer a Dashain Combo Tray (Khasi ko Masu + Aloo Tama Bodi + Sel Roti + Gundruk Achar + Rice) that families order to skip the all-day cook. Request a quote within 24 hours of inquiry.

Final notes

This is one of TiffinsTo Go's signature recipes, refined in our DFW kitchen and served at catering orders across the metro.

If you would rather have us cook it for your Dashain event, request a quote from our DFW Nepali catering team. Khasi ko Masu is the dish that brings the most calls every Asoj-Kartik; book early.