Khasi ko Masu (Nepalese Spiced Lamb Curry)

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste) 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 8g (Sugar: 4g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, ginger, garlic, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
2. 2.
   Add the lamb pieces to the marinade and coat them evenly. Allow the lamb to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Heat oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown and caramelized.
4. 4.
   Add the marinated lamb to the pan and cook until browned on all sides.
5. 5.
   Stir in the tomato puree and cook for a few minutes until the raw smell disappears.
6. 6.
   Add water as needed to achieve the desired consistency of the curry. Cover the pan and simmer on low heat for 1.5 to 2 hours, or until the lamb is tender.
7. 7.
   Sprinkle garam masala over the curry and mix well. Cook for an additional 5 minutes.
8. 8.
   Garnish with fresh cilantro and serve hot with rice or roti.

Treat your ingredients with care...

• Lamb — Choose tender cuts of lamb, such as leg or shoulder, for the best results. Trim any excess fat before marinating.
• Yogurt — Use plain yogurt with a medium consistency. Greek yogurt works well too.
• Garam masala — You can either use store-bought garam masala or make your own by toasting and grinding a mixture of whole spices like cinnamon, cardamom, cloves, and cumin seeds.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add chopped green chilies.
• If you prefer a smoother gravy, you can blend the caramelized onions before adding them to the curry.
• To save time, you can use a pressure cooker to cook the lamb. Follow the manufacturer's instructions for cooking times.

Serving advice

Serve Khasi ko Masu hot with steamed rice or freshly made roti. It pairs well with a side of cucumber raita or a simple green salad.

Presentation advice

Garnish the Khasi ko Masu with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional Nepalese copper or brass bowl for an authentic touch.