Three-Layer Goat Curry

“Tintaha ko maasu” translates as “three layers of meat” and corresponds to how the meat is cut in this recipe. These layers consist of bone-in and boneless meat pieces with thick fat and skin attached. Nepalese call it “boso, chaalaa re haad bhayoko maasu.” The meat that is attached to the bone is the most tender and flavorful. The skin is considered a delicacy, and the fat layer is left in because it helps to baste the meat and makes it tender as it cooks. Nepali cooks are ve