Food For Thought: Khasi Ko Masu

Back to Article
Back to Article

Food For Thought: Khasi Ko Masu

Binam Poudyal ’22, Guest Columnist

Hang on for a minute...we're trying to find some more stories you might like.

Email This Story

Is it a curry? Is it a gravy? Is it a chili? The answer is that it’s somewhere in between. And that’s what makes this recipe from the foothills of the Himalayas, a.k.a. Nepal, termed “Khasi ko Masu” or “Goat Meat,” so good. 

While you can eat this with rice, put it inside a bread or dip it in sauce, it is best enjoyed on its own.  

Its tender succulent meat, tingling herbal flavor and  spicy aroma will give you an incredible culinary experience and leave you wanting another bowl.

 If you are looking to expand your horizons and try something besides the Caf grilled chicken, then this recipe is something to experiment with! 

A good ol’ spicy mutton curry and a bottle of whisky is all you need to keep yourself warm during this fall. Follow the steps below to prepare this recipe:


About 1 and Half Pounds of goat or lamb meat. Goat meat is better but lamb meat works too and can be bought at Walmart. Chopped, small/medium size.

1/4 cup oil.

Turmeric Powder. 1/2 teaspoon.

1 Cup Onions, finely chopped.

1 Cup Tomatoes, finely chopped.

1/3 cup red chili pepper, finely chopped.

A paste of cumin, coriander power and green chili (or any other chili that’s available). To make this, ground some cumin, coriander power and green chili together. 1/3 cup.

1/3 cup garlic, finely chopped.

1/3 cup ginger, finely chopped.

1/3 cup coriander leaves, finely chopped.

1/4 cup cinnamon (ground or small pieces).

Salt to taste. About 1 teaspoon.


Microwave the meat for seven minutes.

Add oil to a pressure cooker, stove top or electric stove. 

Once the cooker is hot and the oil shimmers, add onions to the cooker.

Stir the onions, until slightly brown and/or translucent. Then add the red chili pepper, ginger, the paste (of cumin, coriander and chili), cinnamon and garlic. Stir for about 4 minutes, until brown. 

Add the meat. Stir and leave for about six minutes. 

Add salt followed by the tomatoes and stir.

Add water, about one drinking glass full and continue to stir.

Cover the cooker with the lid. Cook on medium to medium-high heat for about 30 minutes.

Once cooked, take the lid off. If there’s still a lot of water yet to be boiled off, cook without lid until more water boils off. Otherwise the gravy is ready to be taken out. 

Put the curry in a bowl. Add some coriander leaves.

After you have put the curry in a bowl it is ready to be eaten. Enjoy!