Goat Pakku Recipe
Recipe information
Make Goat Pakku in just 3h 30m. Pakku is traditionally cooked during 'Dashai,' the biggest festival celebrated in Nepal. Goat is marinated with cumin- coriander powder, ginger garlic paste, and onions-slow-cooked in an earthen pot until soft and tender.
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Ingredients
Goat Pakku - Ingredients
Goat Pakku - Directions
1. Marinate the goat
In a large bowl, combine the goat meat with ground cumin powder (2 tsp), ground coriander powder (2 tsp), ginger-garlic paste (3 tbsp), turmeric powder (0.5 tsp), red chili powder (1 tsp), salt (1.5 tsp), and the two finely sliced onions. Mix thoroughly to coat the meat evenly. Cover and refrigerate for 2 hours to allow the flavors to permeate the meat.
2. Prepare the pot and aromatics
In a heavy-bottomed earthen pot or Dutch oven, heat the oil over medium heat. Add whole cumin seeds (1 tsp) and bay leaf (1) and sauté until fragrant, about 1 minute.
3. Sauté onions and build base
Add the remaining sliced onions and cook until they turn soft and translucent, about 8-10 minutes. Stir occasionally to avoid burning.
4. Brown the marinated meat
Add the marinated goat meat along with any marinade juices to the pot. Sauté on medium-high heat until the meat starts to brown on all sides and the surface begins to caramelize, about 6-8 minutes.
5. Add water and simmer
Pour in about 2 cups of water (adjust to desired gravy consistency). Bring to a gentle boil, then reduce heat to low. Cover and simmer slowly for 60-90 minutes, or until the meat is tender and the flavors meld. Check occasionally and add more water if needed to prevent sticking.
6. Finish and garnish
Once the meat is tender and the sauce has thickened to a gravy-like consistency, taste and adjust salt. Remove from heat, stir in chopped cilantro leaves, and let rest for 5 minutes before serving with rice or flatbread.
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