Nepalese · intermediate
Nepalese Spiced Goat Skillet With Jimbu Herb Tarka
Tender marinated goat meat sautéed with warm spices and finished with aromatic sizzled jimbu grass in hot mustard oil.
- PREP TIME
- 20 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a mixing bowl, toss the goat meat cubes with ginger-garlic paste, cumin powder, coriander powder, turmeric powder, chili powder, and salt. Allow to marinate for 15 minutes.
- 02
Heat 2 tablespoons of mustard oil in a heavy skillet or karahi over medium heat.
- 03
Add the sliced yellow onions and cook for 6 to 8 minutes until light golden brown.
- 04
Increase heat to medium-high, add the marinated goat meat, and sear for 8 minutes, stirring frequently until browned on all sides.
- 05
Reduce heat to low, cover the skillet with a tight lid, and cook for 20 minutes until the meat is tender, stirring occasionally.
- 06
In a separate small pan, heat the remaining 1 tablespoon of mustard oil over high heat, add the dried jimbu herb, and fry for 30 seconds until dark green and fragrant.
- 07
Pour the hot jimbu tarka instantly over the goat meat, stir well to coat, and serve hot.
A LITTLE KITCHEN KNOW-HOW
Jimbu Tempered Tarka
Flash-frying dried Himalayan herbs in oil at the very end of cooking to infuse the meat with intense herbal aroma.
Notes from the kitchen
- Slice the goat meat into small uniform pieces so it tenderizes quickly without needing prolonged pressure cooking.
- Substitute dried chives with a pinch of garlic powder if Himalayan jimbu herb is unavailable.
- Original home-cooking adaptation inspired by Nepalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
