Khasi ko Masu is a traditional dish loved by all the Nepalese people. It is also widely eaten and served in different parts of India. During Marriages and festivals like Dashain and Tihar, Khasi ko Masu is one of the most preferred dish. In this video I have tried to explain step by step, how to add different ingredients to the meat. I have cooked in the pressure cooker but it can be cooked traditionally. The gravy in Khasi ko masu is equally preferred therefor it is really important that it contains a lot of taste. Try our gravy and you will love it. Try to make this recipe at home and enjoy with family and friends.
Ingredients 1 kg Mutton 4 Piece Cloves (Lwang) 4 pieces green Cardamom 2 Pieces Cinnamon Stick (Halved) 8-10 whole black pepper 2 Bay leaves Little nutmeg 2 medium Onion(pyaaz) (Finely Chopped) 2 Piece Green Chilies 2 medium tomato (Finely Chopped) 50 ml Oil 1 teaspoon Cumin Powder 1 Tablespoon Coriander Powder 1Tablespoon Ginger&Garlic Paste 1 teaspoon Red Chili Powder 1 teaspoon Garam Masala Powder 1Teaspoon Turmeric (besar) Powder Table Salt (According to taste)
