Anyone knows? Thinking about making some Nepal style pakku this Dashain. Any direction would be appreciated.

From what i know Pakku is not supposed to have lots of spices and also not supposed to be 100% cooked. May be 80% cooked not sure there.

Someone please explain the difference between cooking Pakku/kawab vs just plaing khasi ko masu. The receipies seem to be  for generic khasi ko masu.

 @Sap mitra : in generic khasi ko masu we usually donot marinate and sidhai pyaj fry ... masu hala nai masala hala ani pressure cooker ma sui sui sithi lagaincha ... jaba ki pakku ma ekdam sano aago ma dherai ber pakaincha .... ra tapaile bhanya jasto 80% matra pakauney ta suneko thiyina... kina ki kaba purai pakeko huncha ra raato raato huncha tesaile dashain bhari tikcha... I mean dherai din samma khana sakincha feri feri tataayera... Jun ajhai meetho huncha.....  Mero mujhai ra chakhaayi  matra bhaneko la...

Thanks Thahachaena...yespali 5lb khasi ko pakku experiment garincha usobhaye !!

 Y'all are crazy then! Khasi ko masu is too precious! There's no way I'd gamble and experiment when it comes Khasi ko masu. I love me some authentic Khasi ko Masu - traditional Nepali style! 

Dont know a abt pakku, i like em' either traditional nepali style with spicy soup ( bit oily, hot spicy & floating cilantro's) or i just marinate for couple of hours & barbeque in slow - medium cooked- prolly about 80% without letting it get dry...you cant beat that juicy barbequed khasi ko masu... Btw i prefer propane instead of classy coal barbeques when it comes to khasi !!

Enjoy fellas, happy dashain !!!

ब्रो: नारायणी पूर्वको पर्नु भएको हो ? गाउले हरुले पाक्कु अनि शहरियाले कबाफ भन्ने रहेछन ?
किनकी पुर्बेलिले पक्कु भन्छन र धक्कु लगाउने गर्छन कसको घरको मिठो भयो भनि  | खसीको मासु त पाइदैन तर अस्ट्रेलियन बोको भने पाइन्छ होला, अलिक चाम्रो र रेसा बढी हुन्छ जस्तो लाग्यो |
तरिका :
टुक्रा एक नासको बानाउनु पर्छ नत्र स्वादमा फरक हुन्छ | पक्कु वा कबाफ बनाउदा मेरा माताहारिले मरमसला मात्रै राखेको देखेको थिए  ( ( do not suggest ONION, it sweetens the meet, not much garlic ) |
तेल , मसला regular , नुन र बेसार हालेर मल्ने बेलुकी अनि अर्को बिहान पकाउने'
अलिक मोटो भाडोमा पकाउने ( if you use pressure cooker, taste will be different, it may be soft but not the original one)
५-७ मिनेट मासु फ्राई गर्ने ( तुरुन्तै बिर्को नलगाउने ) अनि सानो आच्मा छोपेर पकाउने | अलिक पानि आऊछ, बेला बेलामा चलाउने , if it is dry too early you can add little bit water. | तेलमा पुरिएको पक्कु खाने गरेको भए तेल अलिक धेरै हाल्ने |
पाके पछी मासुको बासना आउन थाल्छ , चाखेर हेर्ने कति धेरै पकाउन मन लाग्छ ( सारै नरम वा चबाउनु पर्ने गरि , आफ्नो इच्छा अनुसार) ,
मासु तेलीय भएर पाक्छ , तेल सुद्द आर्को भाडोमा खन्याउने , तुरुन्त नाछोपने ( बाफ मिसिन्छ ) , सेलाए पछी रेफ्रिजेरेटर मा राखे पनि भयो बाहिर राखे पनि भयो |
यसरी राखेको कवाफ / पक्कु चलाउन ( start eating )  थाले पछि भने रेफ्रिजेरेतारमा राख्दा बेस होला |

यदि पहिलो पल्ट कोसिस गर्दै हुनु हुन्छ भने - एक पल्ट पुर्ब तयारि अगी पकाएर हेर्नुस १-२ पाऊन्ड पकाएर हेर्नुस कस्तो बनाउनु भयो अनि के गर्दा बेस होला आफैले बिचार गर्नुस |
यो पनि पहिलो पल्ट Programming गर्न बसे जस्तो हो |   

 Magorkhe is right here....what I recall from my mom's recipe of pakku is she did not use water and onion or any orther ingredients that have water. She used to use red chilly powder and cumin+coriander powder and salt only. Yes, little excess of oil. The main purpose of pakku is preservation. In past when nepalese homes did not have fridge thye cooked meat this way to last longer without being fouled. So my mom's recipe
Heat excess of oil in a bhaddu (traditional nepalese bronze round pot)[you can use pressure cooker also but do not pressurize]
When hot, add meat and fry for 3-5 min
add turmeric and salt
Let stand in low heat for about 10-15 min
add red chilli powder, masala powder (roast cumin+coriander before grinding )
cook 10-20 minutes more

You have options of cooking it fully or partially. But normally, my mom used to cook it partially so she could cook afterward adding all the ingredients whenever she wanted. 

Pakku ko swad nai beglai...la SIDSTER bro moj garau....I nearly salivated while writing this recipe...bachcha bela dekhi baseko taste bhulna kahan sakincha ra. 

I agree with Gorkhey and Nalapani.....i had heard mothers brag about not using Onion and Lasun to preserve it longer for some reason. The pakku only has dry masala..as far as i knew. Could be wrong there too.

Thank you all for the suggestions. One of my guest knew how to make pakku and it was great. Basically he marinated the well and evenly cut meat with tumeric, salt, Oil, and dry ground cumin seed ( masala) and slow cooked it in a thinck bottom dish until it was ready.

काम भन्दा कुरा गर्न सजिलो भन्थे - रेसिपी त दिईयो तर आफु  भने अझै सिकारुनै रहेछु |

 गोर्खे-ब्रो मैले चै तपाइको प्रोसेस फलो गरेको घच्ची को बनेको छ पक्कु (हाम्रो मा कबाब भन्छन) . चाख्ने भए आवुनुस 

DC मा हो भने त आईन बेर लगाइदैन् है ?

 पोहोर साल रक्सीको मातमा करी बनाएको कबाफ मा परीणत भयो तर येस्पली कबाफ बनाउछु भनेको डढेर के भयो के ............बोर नै भयो ........अब बल्ल रक्सि खानु पर्ला जस्तो छ .....मात को सुरमा स्वाद पनि मिठो हुन्छा कि .............. दसैं को शुभकामना ..

yes pali kun rakshi khollni

Chivas ki Jack Daniel?
American bourbon verses Scotch?

तेसो भए एक पेग ( भोड्का वा रम् )  जति हालेर पकाउदा के होला ( विचार गर्नु नि फेरी आगो को राको आउला)  Cooking show मा  हालेको देखिन्छ ?

i prefer scotch brother...........i was thinking like magorkhe said.add 1 peg whiskey into kabab.......i will try tommorow brother......cheers and jai samvoo..

okay jai samvoo bro,

khali scotch jai samvoo garun ni, pheri haina bhane

jack daniels ni ramrai lagyo, ali soury taste bhayeko le malai mitho lagcha
paila ma ni scotch fan thiye.

Its the Nepalese mutton curry right :) My mom used to make it for us. I didn't know the recipe till I came across this thread

I liked the momo masalaa , that we got from Nepal.

Anybody tried adding alcohol on Kabaf/Pakku? Please share.

Dashai Tihar festival are coming soon. Improve your cooking skills specially kabaf.
If you have grinder , use fresh jira and couple cardimum for flavor.
Tired of eating Ausralian goat. It has more muscle / may be matured.