Khasi in Dashai

Dashai came and dad is searching Khasee around.Dashai without khasee has no value and the guests will be welcomed with its variety and dad brought a khasee paying twelve thousand today itself.The preparation of various items of mutton takes lots of time and lots of ingredients .literary meaning of Goat is Khasi, which is also termed as khasi, khashi, khasee, khashee, boka, voka, etc and meaning of fried is bhutan, bhuteko, tareko, vuteko, taareko etc. So, Khasi Ko Bhutan Masu simply means “Fried Goat Meat Recipes”. Khasi Ko Bhutan Masu is a one of the favourite dish in non-vegetarian Nepali population.

ingredients for How to Cook Nepali Khasi Ko Bhutan Masu

• 1 Ib goat meat
• 1 inch piece fresh ginger
• 6 cloves garlic
• 1/4 cup vinegar or lemon juice
• 1 tsp salt
• 1/2 tsp chilli powder
• 1/2 tsp cinnamon
• 1 cup water
• 1/4 cup oil
• I tsp turmeric
• 1 tsp cumin powder

Process for how to cook Fried Goat Meat Recipes

• Cut meat in one inch cubes.
• Grind ginger and garlic.
• Mix with vinegar and salt.
• Rub meat with mixture and let it stand for about 15 minutes, drain oil liquid.
• Heat oil in flying pan, stir in turmeric, add meat and stir well.
• Cook over slow fire till it is brown,
• add remaining spices and the drained liquid.
• Cook till liquid is evaporated.
• Roasted Mutton
•  

Ingredients :

• 150 gms mutton – boneless
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• asofoetida – a pinch
• 1/2 tbsp ginger-garlic paste
• salt to taste
• 1 tsp mustard seeds 
• Method :
  
• Heat oil in a wok or kadhai. Tamper mustard seeds and add washed mutton pieces. Add turmeric powder, asofoetida and 1 cup water. Cook it covered till mutton is 3/4 cooked.
• Stir it frequently. It may take around 20-25 mins to get cooked.
• Add ginger-garlic paste, red chili powder and salt to taste. Mix well with the mutton. Add little water and cook till the mutton becomes dark red and crispy. Make sure it is dry now and remove from the heat. Serve hot.

• Mutton Curry Home Style

   
• Ingredients :
  
• 250 gms Mutton – cleaned and washed
• 2 onions
• 1 tomato
• 1/2 tsp turmeric powder
• 1 tbsp ginger-garlic paste
• 1/2 tsp red chili powder
• 1/4 tsp fennel seeds
• 1/2 tsp pepper powder
• 1 tsp coriander powder
• 1 tsp maida (all purpose flour)
• 1/2 cup coconut milk
• asofoetida – a pinch
• salt to taste
• 1 tsp mustard seeds
• 4 cloves
• 1/2 cinnamon stick
• 20 curry leaves
• 1 tbsp chopped coriander

Method :

• Pressure cook mutton with turmeric powder and 1 cup water for 5-6 whistles. If mutton is too tender, then pressure cook for 8-10 whistles. Remove from the heat and allow to cool. Keep it aside.
• Heat oil in a kadhai. Tamper mustard seeds, fennel seeds, cloves, cinnamon and curry leaves. Add chopped onions and fry for 2 mins.
• Add ginger-garlic paste and chopped tomato. Stir a while. Add cooked mutton and mutton stock.
• Add red chili powder, coriander powder, pepper powder and asofoetida. Cook for 5 mins. Add coconut milk and salt to taste. Cook it closed for 10-15 mins till the oil separates. 
• Mix maida with little water and add to the curry. Cook for 2 mins and garnish with chopped coriander. Serve hot with rice or roti.