Goat Curry with Yogurt

Name: Goat Curry with Yogurt (Dahi Haaleko Khasi ko Maasu)
Yield: Makes 4 to 6 servings
Cuisine: Nepali
Ingredients: 1½ teaspoons salt, adjust to taste; 2 medium onions, each cut into 6 wedges; ¼ cup vegetable oil; 1 teaspoon ground turmeric; 2½ to 3 pounds bone-in young goat (preferably from the leg), cut into 1½-inch pieces; 1 tablespoon ground coriander; 2 teaspoons cayenne pepper powder, or to taste; 2 or 3 fresh mild or hot green chilies, split lengthwise; 1½ tablespoons minced fresh ginger; 6 medium cloves garlic, minced; 2 or 3 fresh mild or hot green chilies, split lengthwise; 2 medium tomatoes, each cut into 6 wedges; 1 cup plain yogurt, stirred; 4 whole cloves; 2 or 3 cassia leaves; 1 (1-inch) cinnamon stick, halved; ⅛ teaspoon ground nutmeg; ¼ teaspoon freshly ground black pepper; 1½ teaspoons ground cumin; 1 black cardamom pod, crushed; 4 to 6 green cardamom pods, crushed; ½ cup finely chopped cilantro; 1 cup hot water

Dahi Haaleko Khasi ko Maasu

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

This classic Nepali goat curry is marinated in tenderizing yogurt. This dish is best when cooked with leg of goat, but is also delicious with tender cuts of lamb, pork, or water buffalo. Serve it with rice and green vegetables.

Ingredients

2½ to 3 pounds bone-in young goat (preferably from the leg), cut into 1½-inch pieces
¼ cup vegetable oil

Asia
Nepal
Gluten-free

Method

Rinse the goat meat well under cold water and place it in a bowl with the oil, turmeric, and salt, rubbing to coat the meat. Add the onions, tomatoes, yogurt, garlic, green chilies, ginger, coriander, cayenne pepper powder, green cardamom, black cardamom, cumin, black pepper, nutmeg, cinnamon stick, cassia leaves, and cloves, rubbing again to coat the meat. Cover and marinate for at least 30 mi