Khasi Ko Masu ((Nepalese Mutton Curry)

I have been searching. Searching for new recipes and just then, I couldn't help but notice the varieties of Nepalese style mutton curries. Ohhhhh! What a food joy for testing my cooking skills to Nepalese cuisine. Recipes checked through and digested, in fact, most of them sounding like the mutton curries I have already made before. To tell you the truth, I didn't really notice much difference in the ingredients. Nevertheless, I felt good I actually found out that Nepalese Mutton Curry is known as Khasi Ko Masu. Did I plagiarise those recipes? I don't think I did and like I have already told previously (Moo Gook/Korean Radish Soup), remember, I have already showcased recipes from other parts of the world (Cari Poisson/Mauritian Fish Curry, Kiri Hodi/Sri Lankan Coconut Gravy, Moroccan Chicken Stew, Hyderabadi Vegetable Biryani, Malabar Fish Curry, Tofu Manchurian & Goan Prawn Curry), and me having quite an experience in making mutton curries, what would have been the possibilities, you tell me? Honestly guys, I didn't feel any pressure in making Khasi Ko Masu. Yet, I decided I will stick to my style of cooking. Making the wholesome curry paste instead of adding spices individually and also for simplifying cooking by itself, and opting specifically mutton bone marrow (Mutton Bone Marrow Curry). The outcome and result? This delectable, zesty and appealing Khasi Ko Masu/Nepalese Mutton Curry (Aloo Gosht, Shahi Mutton Curry, Rogan Josh, Masala Mutton Curry, Mutton Keema & Mutton Varuval). 

Ingredients

10 pieces mutton bone marrow - pressure cooked and keep aside

1/4 cup oil 

Salt for taste

For the curry paste 

10 dried red chillies (or as per taste)

1 tsp poppy seeds/kas kas
2 tbsp cashew nuts 

1 tbsp coriander seeds

1/2 tbsp cumin seeds

1/2 tbsp fennel seeds

1/2 tbsp black pepper seeds

1 stick cinnamon

3 cloves 

3 sprigs curry leaves

** Dry fry these ingredients and blend/ground with:

5 garlic

1 inch ginger

5 shallots 

Method

Fry paste with oil till aromatic and it splits.

Pour about 1/2 litre of water and season with salt.

Simmer to heat through. 

Add marrow,stir and simmer for another 3 to 4 mins. 
Off the heat and cover to sip the curry into the marrow for at least an hour before serving.