Cooking classes with locals | Recipe for goat masala

Cooking classes with locals | Recipe for goat masala


And hello everyone! Here we are in India, a country that for centuries has traded with the whole world, especially for its spices. The Indian cuisine of Rajasthan is a true delight, rich in spices yet repetitive in its daily routine. Every day, morning, noon and night, you’re served roasts (better known as Nan in France) and you’ll find dhals, lentils in sauce, at almost every meal.

The majority of Indians are Hindus and have very little meat on their menu, mainly out of belief. Often vegetarian, other locals eat it about 2 times a week, and eat chicken or goat without accompaniments.

We will meet at Udaipur, in an Indian family, to cook a “Munton Masala” with the locals. Munton is not from sheep but from goats, and more precisely from billy goats.

In our Indian family’s kitchen stood the statue of “Ganesha” (Hindu God represented by an elephant). Preparing meat in the same room would have been disrespectful. So we cooked in the living room with other family members.


I also invite you to read all our other articles on Rajasthan to help you prepare for your trip:




1 large casserole






  • 8 tablespoons vegetable oil
  • 1 teaspoon crushed ginger
  • 4 to 5 teaspoons crushed garlic
  • 4 Onions, coarsely chopped
  • 1/2 onion piece
  • Chunks of goat cheese (serves 4)
  • 1 plain yogurt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 3 tablespoons fennel powder
  • 2 tablespoons chili powder
  • cardamom (4 seeds)
  • peppercorns
  • cinnamon stick





  1. Heat the oil in a large saucepan with a lid.
  2. Add the chopped onion, black cardamom, peppercorns and cinnamon to the boiling oil.
  3. When the onions turn brown, add the chopped onions! Cook over low heat. Allow to brown, then add the ginger and garlic.
  4. In a separate container, mix the turmeric, fennel, chilli and salt with a little water.
  5. Add the spice mixture and stir over low heat to loosen the sugars at the bottom of the pan.
  6. Cook for 9 to 10 minutes until the oil rises to the surface.
  7. Add a tablespoon of water, then stir in the pieces of meat.
  8. Cook over low heat for 1h10.
  9. Add water according to texture, so that you always have a sauce base, and add yoghurt at the end of cooking to soften the chilli.







  • 300 grams flour
  • 12 cl water
  • 50 grams butter






  1. Mix 300 grams of flour with 12 cl of water to make a dough. Work it until it no longer sticks.
  2. Cut the dough into 5-6 similar-sized pieces. Mash them lengthwise and finely to form a pancake.
  3. Spread with butter and roll lengthwise to form a “cigar”.
  4. Roll each end into an “S”, then fold the 2 ends over each other. Lightly crush the dough and refrigerate for 10 minutes.
  5. Take out the röstis and roll them out on flour to form a fine dough
  6. In a hot frying pan (such as a hot crêpe pan), spread a small amount of oil, then cook the dough on both sides very quickly so that the rösti is crispy on the surface and soft on the inside.

Indians eat meat unaccompanied, except with roasts. If you wish, you can serve it with rice or another vegetable of your choice.


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Before you leave, don’t forget to take a look at all our other French and foreign recipes and read all our other articles on Rajasthan to help you prepare for your trip:



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