It’s Dashain time, so here we goat
Before you chop that whole thing willy nilly and stir it in a giant pot, consider and pause—try these recipes from our resident goat expert.
Fri, Apr 19, 2024
28.12°C Kathmandu
Latest from Goat
Kabargah: Goat ribs, cooked in milk and ghee
It takes a lot of labour and ingredients to get this right, but once you've made them, you’ll be thankful.
How to make fried liver
In addition to being super nutritious—liver is a good source of protein, folic acid and iron—fried liver goes really well with just about anything.
How to roast a leg of goat (or lamb)
Roasting a leg of goat (or lamb) is quite easy, and most importantly, it’s an exciting project that ends up with something ridiculously delicious.
What’s black and tastes like goat? Kalo Masu, obviously.
It’s a simple idea really: stirring diced goat in a giant pot for hours until it blackens--hence called Kalo Masu--and then mixed with about a dozen spices and a whole lot of ghee.
This is not your father’s (or mother’s) goat curry
Our in-house goat expert vouches by the recipe, a combination of a family classic and an obsession to experiment with other recipes from around the world.
