Nepalese Mutton Curry
A rustic and deeply flavorful dish, Nepalese Mutton Curry — locally known as Khasi Ko Masu — is a beloved staple in Nepali homes and festive gatherings. Tender pieces of mutton, often on the bone for extra depth of flavor, are slow-cooked in a hearty gravy made with onions, tomatoes, ginger, garlic, and a blend of traditional Nepali spices.

Whole spices like cumin, coriander, turmeric, and freshly ground timur (Nepali Sichuan pepper) give the curry its signature warm, earthy taste with a gentle peppery kick. The meat is often marinated beforehand and seared to seal in juices, then simmered until it becomes melt-in-your-mouth tender, absorbing the rich flavors of the spices and aromatics.

This curry typically has a medium-thin, rustic gravy, perfect for ladling over steamed rice (bhat) or scooping up with roti. It’s often served with sides like lentil soup (dal), pickles (achar), and sautéed seasonal greens, making it a hearty, balanced meal that brings the comforting taste of a traditional Nepali kitchen to your plate.