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).