You will need the following ingredients to serve four people:

Mutton - 400 grams
Turmeric powder - 1/2 table spoon
Chili powder - 1/2 table spoon
Cumin powder - 1 table spoon
Coriander - 1 bunch
Garlic - 6 cloves
Ginger - 1 piece
Red chili paste - 1 table spoon
Green chilies - 4 pieces
Onion - 50 grams
Oil - 30 ml
Coconut milk - 1/2 cup
Fresh cream - 1/2 cup
Salt - to taste

You will also need the following utensils:

1 Mixing bowl
1 Chopping board
1 Ladle
1 Frying pan
1 Chopping knife
1 Pestle and mortar

Step 1
Cut the meat into slices

Step 2
Using a pestle and mortar prepare ginger-garlic paste

Step 3
In a mixing bowl add 2 table spoons each of chili paste and ginger-garlic paste

Step 4
Add 1/2 table spoon of chili powder and 1 table spoon of cumin powder

Step 5
Add Salt to taste, 1/2 table spoon of turmeric powder and 20 ml of oil

Step 6
Add the meat into the mixing bowl and mix well, put it in a refrigerator for 3 hours to allow the spices to soak into the meat

Step 7
In a frying pan heat 10 ml of oil and fry the marinated mutton for 20 minutes turning it occasionally until well cooked

Step 8
Chop the garlic and onion into thin pieces and add 2 table spoons each of chopped garlic and chopped onion

Step 9
Add 1 table spoon of chopped green chilies and stir fry for 5 minutes

Step 10
Add 1/2 cup each of coconut milk and fresh cream while stirring well

Step 11
Sprinkle with chopped coriander

Comment
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What the heck is "Prasamsa?" Every one says "Maasu" in Nepali. Didn't someone said not to say Step this and Step that in one of the earlier comments? This might be a fancy way of cooking in some big star hotels, but I am unaware of putting coconut milk while cooking maasu - rather I have seen putting some yogurt if it was "boka ko" maasu - may be to get rid of strong smell. Putting green chillies at the end is weired if you are cooking with all dry spices. And again, this recipe is neither for "ras massu" or for "kabaf" and it does not seem real Nepali housewife's style for home cooking. Half a tablespoon of turmeric for "Duee pau maasu" - that is way too much unless the turmeric is "dhooto misayeko." Please post some real Nepali Cooking - Not these worthless fancies. Bhanchhe from USA.

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Nice One. I am pretty sure that Dhaniya is called Cilantro and not Coriander.

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nice one here i have seen more recipes at Nepali recipe

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Good taste

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test

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this is very good dish

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Good job nepalnews

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kasto swadilo khana

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Looks like Yummy, I will have to try it!

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which cream need to be used?

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The amount of the ingredients put is too unhealthy.Please do not try this recipe, you will land up in the toilet the next day.

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sucks

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usefull video

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Very good for all nepalese taste lover people around the world.It will be more pleasure if Nepal News put the MOMO recipe in future.

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I agree with whoever put the first comment. I don't know who are the targeted audience for these recipes. The lady reads from a text trying hard to pronounce English. I don't think people besides Nepali origin and Nepali speaker would come to this group to listen to the Nepali cooking. All that being said, I would suggest posting the cooking in Nepali language and let the person who cooks to talk too. -- A Nepali residing in Western Hemisphere!

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mutton is not khasi. khasi is goat. mutton is more than 12 month old lamb.

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wow gold tks

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yummy 'm drooling !!

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