Soupy Goat Meat

Name: Soupy Goat Meat (Suruwaa Maasu)
Yield: Makes 4 to 6 servings
Cuisine: Nepali
Ingredients: 3 tablespoons clarified butter (gheu) or vegetable oil; 3 tablespoons clarified butter (gheu) or vegetable oil; 2 or 3 fresh mild green chilies, split lengthwise; 1 large shallot, minced; 1 tablespoon peeled and finely julienned fresh ginger; 6 medium cloves garlic, slivered; Salt, adjust to taste; 1 teaspoon ground cumin; 1½ teaspoons ground coriander; 1 (1-inch) cinnamon stick, halved; 2½ to 3 pounds bone-in young goat (leg or shoulder), cut into 1½-inch pieces; 2½ to 3 pounds bone-in young goat (leg or shoulder), cut into 1½-inch pieces; ½ teaspoon ajowan seeds; 3 tablespoons clarified butter (gheu) or vegetable oil; 1 medium onion, thinly sliced; Large pinch ground asafetida; 1 teaspoon ground turmeric; 2½ to 3 pounds bone-in young goat (leg or shoulder), cut into 1½-inch pieces; ⅛ teaspoon ground nutmeg; 1 black cardamom pod, crushed; 1 teaspoon cayenne pepper powder, or to taste; ¼ teaspoon freshly ground black pepper; 1 cup finely chopped cilantro; 2 medium tomatoes, finely chopped or crushed (about 2 cups); 4 or 5 green onions (white and pale green parts), finely chopped

Suruwaa Maasu

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

This dish is also called jhol, ras, or umaaleko maasu, which simply means “soupy boiled meat.” The term suruwa refers to meat that is gently simmered with fresh herbs and spices to produce a thin soup. This slow-cooking method tenderizes the meat and brings out the flavor of the spices at the same time. The dish is even better the next day when the flavors have more fully developed.

Ingredients

Asia
Nepal
Main course
Spicy
Gluten-free

Ingredients

Method