GOAT PAKKU

Traditional Goat Meat Pakku, classic festive recipe tested with modern cooking technique.

As a chef deeply rooted in Nepali culinary traditions, I am passionate about preserving our heritage recipes while embracing modern cooking techniques. One of my all-time favorite dishes is the traditional Goat Meat Pakku, a slow-cooked delicacy that exemplifies the rich flavors of Nepal.

Here, I'll guide you through the classic way of making Pakku in a heavy-bottomed pot using the slow-braising technique, as well as an alternative method using a combi oven, which brings convenience to modern kitchens while maintaining the essence of the dish.

Classic Pot-Cooked Goat Meat Pakku

Ingredients:

• 2 kg goat meat (cut into large 80-100 gm pieces that's traditional way to keep bigger pieces)
• 7.5 gm (3 tsp) cumin powder
• 3 gm (1.5 tsp) chili powder
• 4 gm (2 tsp) turmeric powder
• 4 gm (1.5 tsp) garam masala powder ( We have recipe)
• 16 gm (1 tbsp) garlic paste
• 12 gm (1 tbsp) ginger paste
• 4 bay leaves
• 4 cloves
• 2 gm black peppercorns
• 2 cinnamon sticks
• 2 long pepper ( Pipala )
• 4 black cardamoms ( I love this spice)
• 120 ml (8 tbsp) mustard oil (for marination)
• 120 ml (8 tbsp) ghee (clarified butter)
• Extra mustard oil (as needed just before the oven covering)
• 20 gm (to taste) salt

Method 1: Traditional Pot Cooking (Braising without Water)

1. Marinate the Meat:
2. Seal the Meat:
3. Add Aromatics:
4. Slow Cooking:
5. Finish and Serve:

Method 2: Modern Cooking in a Combi Oven

For those seeking a more hands-off approach without compromising the traditional taste, you can prepare Goat Meat Pakku using a combi oven, which maintains the moisture and flavor beautifully while offering precision control over the cooking process.

1. Marinate the Meat:
2. Layer in Gastronomy Tray: Cover with oil
3. Combi Oven Settings: - 140 degree for 3.5 hours ( younger goat take lesser the time )
4. Check and Serve:

Why Braising Works

Braising is a classic technique used across various cuisines for cooking tough cuts of meat like goat. In this method, the meat is first seared to lock in flavors, and then slow-cooked with its own moisture (or in some cases, a small amount of liquid where I used extra mustard oil ). By covering the pot or tray tightly, we trap heat and steam, ensuring the meat becomes tender over time.

In Nepali cuisine, especially with dishes like Pakku, this slow-cooking method allows the spices and natural fats to fully penetrate the meat.

Unlike methods that add water, this technique ensures that the final dish is rich, flavorful, and has a deeper, more concentrated taste, with the meat remaining firm yet tender.

Using a combi oven allows you to replicate this process in a modern kitchen. The precise control over temperature and the sealed cooking environment makes it ideal for large batches of Pakku while still retaining the traditional flavors.

Both methods honor the classic flavors and techniques of Nepali cuisine, making this dish a truly authentic and enjoyable experience whether you use the traditional pot or a modern combi oven.