About: Nepali Goat Curry

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In this recipe, the meat is marinated in a small amount of yogurt, ginger, garlic, red chile paste, turmeric, salt and clarified butter for up to four hours. It is then cooked with several other herbs and spices. Nepali garam masala or masu ko masala is added at the end of cooking process to retain pleasant aroma. The meat cooks in its own juice with the help of some water. The marinated spices add flavor and tenderness. It is served with rice, puffed-bread, chiura and a selection of chutney and vegetables.

Attributes	Values
rdfs:label	Nepali Goat Curry
rdfs:comment	In this recipe, the meat is marinated in a small amount of yogurt, ginger, garlic, red chile paste, turmeric, salt and clarified butter for up to four hours. It is then cooked with several other herbs and spices. Nepali garam masala or masu ko masala is added at the end of cooking process to retain pleasant aroma. The meat cooks in its own juice with the help of some water. The marinated spices add flavor and tenderness. It is served with rice, puffed-bread, chiura and a selection of chutney and vegetables.
dcterms:subject	Recipes that need photos Fennel seed Recipes Chile pepper Recipes Curry Recipes Rice Recipes Clarified butter Recipes Fennel Recipes Masala Recipes Garam masala Recipes Nepali Meat Dishes
abstract	In this recipe, the meat is marinated in a small amount of yogurt, ginger, garlic, red chile paste, turmeric, salt and clarified butter for up to four hours. It is then cooked with several other herbs and spices. Nepali garam masala or masu ko masala is added at the end of cooking process to retain pleasant aroma. The meat cooks in its own juice with the help of some water. The marinated spices add flavor and tenderness. It is served with rice, puffed-bread, chiura and a selection of chutney and vegetables.

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