Nepal is an amazing place of beautiful mountains, lush valleys, and rich cultural heritage. Although it is a tiny nation only about the size of the American state of Arkansas, it is home to many different ethnicities and cuisines. All Nepali cuisines are influenced by it's neighbors: India, Tibet, and China. This curry's fusion of Indian spices with the Chinese touch of spring onions results in uniquely Nepali dish. I first tasted this delicious curry in a restaurant in Nepal's very multicultural capital, Kathmandu.
1kg/2lbs goat/mutton, lean & bone in preferred, cut into 3 inch pieces
3 TBS cooking oil (mustard oil if you wish to be authentic)
1 TBS ghee
2 C onions, finely sliced into half moons
3 cassia leaves/tej patta
1/4 C cilantro/dhania, chopped roughly
3 spring onions, green tops only snipped into 1 inch pieces
Grind to smooth paste for marinade:
1/2 C yogurt/dahi
1 TBS garlic/lahsun paste
1 TBS ginger paste
1 C onion, roughly chopped
1 C tomato, roughly chopped
1 TBS ground coriander/dhania
1 TBS ground cumin/jeera
2 tsp fennel/saunf seeds
2 tsp Kashmiri mirch (or 1 tsp cayenne plus 1 tsp paprika)
2 tsp garam masala
1/2 tsp turmeric
2 tsp salt
|Ingredients for marinade.|
1) Grind all ingredients listed under marinade to smooth paste in mixie, food processor, or blender.
|The marinade is mixed.|
|All meat pieces thoroughly coated in marinade.|
|Sealed up & ready to go into the refrigerator.|
3) When ready to cook, heat oil and ghee in pressure cooker or a deep, heavy bottomed skillet. Fry finely sliced onions until a deep brown.
4) Add tej patta/cassia leaves and mutton pieces, and marinade to the fried onions. Stir well and bring to a simmer. Allow to simmer stirring frequently for 8 minutes. If mixture begins to scorch add 1/4 C water, reduce heat and continue cooking.
6) Salt to taste and serve with steamed rice, achaari/pickles, a tarkaari/vegetable dish, a fresh chutney/chatni, and roti. Actually it's great with just buttered hunk of French bread too.
Not fond of goat? This recipe works well with beef, lamb, venison, or water buffalo stew meat also.