Nepalese Goat Curry (Thakali Style)
Nepalese have a special taste for goat meat and they like to serve goat curry at special occasions. This special goat curry recipe was provided by London-based Nepalese chef Binod Baral. For more delicious Nepalese foods check out our round-up of the most popular Nepali dishes.
To prepare this recipe blend together the red chili, green chili, cumin seed, coriander seed, the garlic cloves and ginger and keep on side with 3tbs of water/ 45 ml. This is important step to get typical taste.
Enjoy!
Nepalese Goat Curry (Thakali Style)
Ingredients
- 1 kg goat meat pieces with bones preferrably from neck, leg and ribs
- 320 g medium red onions finely sliced
- 160 g medium tomatoes chopped
- 1 red chilli whole
- 1 green chilli whole
- 6 g cumin seed
- 2 tsp coriander seed
- 3 cloves garlic
- 1 inch ginger
Sputtering Spices:
- 3 tbs mustard oil
- 4 whole green cardamom pods
- 1 inch cinnamon stick
- 4 Llaves Tejpatta bay leaves
- 2 tsp turmeric powder
- 1 tbs salt
- fresh coriander leaves for garnish
Instructions
- Make oil hot and sputter fenugreek seed until it turn dark add onion and all whole spice and fry until it turn golden brown.
- Add meat and cook in medium heat stirring occasionally.
- Cook until it ger caramelise, normally meat nicely brown nicely brow and onion complete melt.
- Add turmeric and salt.
- Give nice stir and cook 2 more minute.
- Add masala paste.
- Cook unit it unit spice nicely cooked.
- Add tomato and cook until the tomatoes melt completely. You can add water if meat is not soft enough or if you want lighter sauce like home style and thick per your preferences.
- Finish with hand teared fresh coriander.
Notes
Tried this recipe?Let us know how it was!
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