Dish

Khasi ko masu

Khasi ko masu is a dish that is full of flavor and texture. The goat meat is cooked until it is tender and juicy, and the vegetables add a sweet and savory flavor to the dish. The spices, such as cumin and coriander, add a warm and earthy flavor to the dish. The dish is typically served with rice or bread, which helps to soak up the flavorful sauce.

Asian cuisine› South Asian cuisine› Nepalese cuisine

Stew

Origins and history

Khasi ko masu is a traditional Nepalese dish that is believed to have originated in the Kathmandu Valley. It is now a popular dish throughout Nepal, and is often served at special occasions, such as weddings and holidays.

Dietary considerations

This dish is not suitable for vegetarians or vegans, as it contains goat meat.

Variations

There are many variations of Khasi ko masu, with some recipes calling for the addition of different vegetables, such as potatoes or carrots. Some recipes also call for the use of different types of meat, such as chicken or beef.

Presentation and garnishing

Khasi ko masu should be served in a deep bowl, with a sprinkle of fresh cilantro or parsley on top. Garnish with chopped peanuts for added flavor and texture.

Tips & Tricks

To make this dish even more flavorful, try marinating the goat meat in yogurt and spices before cooking.

Side-dishes

Rice or bread is the perfect side dish for Khasi ko masu, as it helps to soak up the flavorful sauce. Other side dishes that pair well with this dish include roasted vegetables, such as sweet potatoes or squash.

Drink pairings

A full-bodied red wine, such as a Cabernet Sauvignon or Merlot, pairs well with Khasi ko masu. For those who prefer beer, a dark ale or stout is a good choice.