Nepali Khasi Ko Pakku (Spiced Goat Meat)

Ingredients: For the Meat Marination:

• 2 kg Bone-in Goat Meat, cubed (approx. 7 cups)

• 4 tbsp Cumin powder

• 4 tbsp Coriander powder

• 1 tbsp Cayenne powder

• 2 tbsp Red Chili Powder

• 2 tbsp Garam masala

• 1 tsp Ginger powder

• 1 tsp Garlic powder

• 1 tsp Turmeric powder

• 1 tbsp Black pepper

• Salt to taste

• 2 cups Mustard oil

Aromatic for toasting:

• 1 tsp Cumin seeds

• 2 small sticks Cinnamon

• 5 Cardamom pods

• 5 Cloves

• 4 Bay leaves

• 1/2 Nutmeg, grated

• 4 tbsp Ghee
  

Instructions:

1. Marinate the meat:

2. Add all the dry spices (cumin powder, coriander powder, cayenne powder, garam masala, red chili powder, ginger powder, garlic powder, turmeric powder, black pepper, and salt) to the goat meat.
   

3. Add mustard oil:

   Gradually add the mustard oil little by little to the spiced meat, mixing thoroughly. Use all the mustard oil as needed to coat the spices evenly. The oil helps blend and release the spices' flavors.
   

4. Toast whole spices:

   Heat a large pot with remaining mustard oil. Add cumin seeds, cinnamon sticks, cardamom pods, cloves, and bay leaves. Toast them until fragrant.
   

5. Cook the meat:

   On medium heat, add the marinated meat into the pot with toasted spices. Grate the nutmeg over the meat and mix well.
   

6. Sear and mix:

   Cook the meat and spices together for about 5 minutes, stirring continuously.
   

7. Slow cook:

   Reduce the heat to medium/low cover the pot with a lid and cook on low heat. Every 10 minutes, stir well, moving the meat from the bottom to the top to prevent sticking.
   

8. Reduce the heat even further to low and continue to slow cook, stirring regularly. The meat will release its own moisture and cook in its juices. Total slow cooking time will be about 50–75 minutes.
   

9. Finish cooking:

   After slow cooking, remove the lid and cook on medium heat for 5 more minutes. The kitchen will fill with a rich, aromatic smell.
   

10. Add ghee:

    Stir in 2 tablespoons of ghee and cook on medium-high heat for another 5 minutes to finish.
    

11. Serve hot and enjoy the rich, aromatic flavors of Khasi Ko Pakku with rice!