Nepali Style Goat Meat

About our goat & lamb curries

The heart of a Nepali kitchen. Goat is cooked bone-in and slow — the bone is where the flavour lives, so expect to work at it a little; that is how it is meant to be eaten. Our Nepali-style goat curry (khasi ko masu) is built on mustard oil, ginger, garlic and timur-forward spicing rather than cream, which is what makes it taste different from the Indian-style preparations next to it on this page.

We cook to order, so tell us your heat level and we will match it. Bhojan Ghar is a family-run Nepali, Himalayan and Indian kitchen on Derry Street in Harrisburg — you order here, on our own site, and the restaurant is paid directly with no third-party commission taken out.