Nepalese Goat Curry (Thakali Style)

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Nepalese Goat Curry (Thakali Style)

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1 kg Goat Meat pieces with preferred bones 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 Leaves Tejpatta bay leaves 
2 tsp turmeric powder
1 tbs Salt
Fresh coriander leaves for garnish 
  • Medium


  • Sputtering Spices



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 local foods check out our round-up of the most popular Nepali dishes.

To prepare this recipe blend together the red chilli, green chilli, cumin seed, coriander seed, the garloc cloves and ginger and keep on side with 3tbs of water/ 45 ml. This is important step to get typical taste.

How to Make Goat Curry:

  1. Make oil hot and sputter fenugreek seed until it turn dark add onion and all whole spice and fry until it turn golden brown. 
  2. Add meat and cook in medium heat stirring occasionally 
  3. Cook until it ger caramelise, normally meat nicely brown nicely brow and onion complete melt.
  4. Add turmeric and salt 
  5. Give nice stir and cook 2 more minute 
  6. Add masala paste 
  7. Cook unit it unit spice nicely cooked
  8. Add tomato and cook until tomato 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.
  9. Finish with hand teared fresh corander

Binod Baral

A bright student in school. Studied in one of the best Government schools, Solders Boards High School, Pokhara, Nepal. In 1995, after finishing school, joined family run business of service station with Restaurant and Hotel. In 1998, launched River Sound Restaurant at the age of 19. Passionate about food and hospitality since very young age. Arrived in London in 1999 and joined Zarani Haute Cuisine, Kew Garden. Promoted as Head Chef at the age of 21. In 2001, joined Tamarind Michelin Restaurant, Mayfair as Head Chef of Okra Team. In Early 2002, joined Delhi Deli as a Head Chef with a vision to develop a new brand of takeaway Indian outlets that delivers superb food in an entertaining and stylish manner. In 2003, became the youngest Group Executive Head Chef of The Bombay Bicycle Club which was then a  part of Clapham House Group. In 2010 joined Global Head Chef (Asian Cuisine) for DO & CO International. Responsible for catering of 68 International and National Airlines, Formula 1 Race, Chelsea Flower show and Champion league Final. Co-Founder, Director & Chef Patron at MoMo & Roti, West London (Nepalese restaurant without Tandoor in kitchen and tikka masala & korma on menu) and Zumbura, Clapham (an extension on Mum’s Indian Kitchen). Culinary Director at the Black Lemon Plant Base Catering along with many other projects.        

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