Santosh Shah
Recipe Curated by MasterChef Santosh Shah

The Dashain festival is our longest festival, celebrated for 10 days, around September and October. It is a time of joyous family reunion and food sharing. Pakku is one of the traditional dishes prepared during this festival. The meat, usually, goat, is cooked with a generous amount of ghee, enough to completely cover the meat – this is a traditional method of preservation that would have allowed the dish to be kept for longer



  • Mutton 900g (2lb)
  • Tablespoons Ghee 5
  • Tablespoons Dhaniya (Coriander Leaves) 3

For the Marinade

  • large Onion 1
  • large Ginger and Garlic 1
  • Teaspoon Turmeric 1/2
  • Teaspoon Jira (Cumin Powder) 1
  • Teaspoon Dhaniya (Coriander Powder) 1
  • Teaspoon Salt 1/2
  • Teaspoon Kashmiri Chilli Powder 1
  • Tablespoons Vegetable Oil 5

Cooking Steps

Place all the ingredients for the marinade in a large bowl. Stir until well blended.

Add the meat pieces and stir well, making sure the pieces are well coated with the marinade.

Place in the refrigerator and leave for at least 4–5 hours, or overnight.

Take the meat out of the refrigerator about 1 hour before cooking it.

Heat a couple of tablespoons of ghee in a heavy-based pan.

Add the meat and cook over medium heat for a couple of minutes, until the meat is well seared.

Simmer covered, over very low heat for 1½–2 hours.

You want the meat to be tender and fall off the bone (Keep checking while the meat is being cooked).

Stir the meat occasionally, adding another tablespoon of the ghee each time, making sure the meat does not stick to the bottom of the pan.

Sprinkle with chopped coriander and serve hot with rice or roti/bread.

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