virtuall ji......thanks for reply you seems to be like person who loves nepali food............i will teach how my grandfather makes royal khasi ko masu Item royal khasi ko masu ( Goat meat marinated with himalyan herbs, cummin, bay leaf served with brown light sauce) Vegtables( Tarkari karesabari) Fresh vegetables picked from garden slighty sauteed with spices to go with mild gravy Method for Royal khasi Cut the goat meat into small medallion and marinated with table spoon of cummin, garlic, ginger and turmaric Then heat the frying pan add some corn oil ( it is good for health) then add slices of julien onion " julien cut"" fine slices of long stripes, make sure fire is medium and keep sauteeing onion until it is golden brown. Dont put garlic with onion the whole purpose is to give zest to meat to kill the smell of goat. Then add tej patta( bay leaf) and add meat and keep stiring meat until it looses all the blood. when meat changes from red to brown make the your fire small and cover it for while......then add meat masala and again stir it for few mint then add tomatoes. Cover the pan and leave it for 5 min and when tomato is turned into gravy.....add the salt to your test..............when meat is tender then add coriander leaves and cover for 2 min then serve it in bowl and add light cream and slices of ginger this is very good to serve with wild rice or either u can enjoy with plain rice too Veg ( tarkari karesabari) cut the potato and leave the skin coz to give homely feeling and add starch in veg......so it bring richness in sauce........cut the brinjal into half and then make fine carpaccio ( thin slices of eggplant vey long and wide).......once u have everything ready heat the pan add garlic and make u r fire low then add slices of ginger ( point of slices not grinding is chunkyness bring spicyness out of ginger adding flavour.....remember cummin, ginger and garlic and very good frens ( means combination)......after 2 min add your potato coz it takes time to absorve the sauce and when potato get colour then at the end bringjal then add cummin, turmaric and sautee it in very low fire....just add slices of tomato( one tomato is fine) and cover it adding salt to your flavour..........your food will be ready as soon as potato goes soft......final touch.......add the corrinder chunk leaves on top and dressed with slice of tomato on middle...... good to be served with chapati.............or even u can make your own nepali veg wraps.... enjoy your meal ( bon appetite)