It’s soon to be Dashain, so mutton-lust is at an all-time high. Tens of thousands of goats are coming to the Valley in time for all the Nepalis that will flock outside their local butchers in preparation for their annual celebration.
While many will fall back on old family recipes or opt for off-the-shelf spice mixes, here are some suggestions for how to do the goats justice post-mortem. Don’t just use generic meat masalas, or throw all the offal in at once, roast and blend your own spices and savour the merits of different cuts—go the extra mile, for miles more flavour.
Whether it's whole-roasting an entire leg, extracting the liver for frying, or processing chops to execute a complex Kashmiri dish, this is the most wonderful time of the year for Nepal’s carnivorous folk.
