This recipe is inspired by my mom. Growing up, this used to be the Sunday lunch special, which the family enjoyed together. It is my goto comfort food and food that I like to indulge in. I cook this once in a few months as it is richer than the food we usually like to eat. But there’s nothing like a bowl of delicious meat curry (as I call it), eaten with hot basmati rice or Indian bread (roti) and a small salad of sliced cucumbers and onions seasoned with lemon, salt and pepper. Goat meat when cooked well is extremely succulent and tender and ohh so tasty!
I modified the recipe a little, by adding the red chilli paste. You could skip that if you prefer your curry mild or add more of it if you like it hot. It does add a nice red color to the curry.
I have added potatoes to the curry as that’s how my mum used to cook it. And these potatoes soaked in curry taste absolutely delicious. You should definitely try the curry with them. But you could leave them out.
I’ve used a pressure cooker but you could use a pot instead. If you use a pot, you would need to cook the curry for longer and make sure the meat easily comes of the bone, when done.
I hope you enjoy cooking and eating this as much as I do!
Prep time: 15 minutes
Cook time: 1.5 hours
1. Goat meat (chops and mixed): 3 pounds (1.3 Kilos)
2. Onions (sliced): 4 medium
3. Ginger (minced): 2 teaspoons
4. Garlic (minced): 2 teaspoons
5. Yoghurt – 4 tablespoons
6. Dried whole red chillies – 5 (Grind them to make a paste of them with half cup of water)
7. Salt – 1.5 teaspoons
8. Coriander powder – 3 teaspoons
9. Turmeric powder – 1.5 teaspoons
10. Nutmeg powder – 1 teaspoon
11. Garam masala powder – 1 teaspoon
12. Cloves – 8
13. Green cardamom pods – 6
14. Black cardamom pods – 3
15. Cinnamon sticks – 2 small ones
16. Cumin – 1 teaspoon
17. Cumin powder – 2 teaspoons
18. Tomato puree – 1 tablespoon
19. Olive oil – 4 tablespoons
20. Potatoes (halved) – 3 medium ones
21. Cilantro (chopped finely) – 1 handful
1. Add oil to the pressure cooker and once it heats up, add whole spices.
2. Once they start crackling, add the garlic. Saute for 20 seconds and add the sliced onions.
3. Saute the onions till they become pink, about 10 minutes.
4. Add the ginger paste and then add the meat to the cooker.
5. Saute the meat for about 20 minutes on medium heat. Add the red chilli paste, salt and all the ground spices and saute for 20 minutes on low heat.
6. Add the yoghurt, tomato puree and potatoes and cook for 10 minutes.
7. Add 3 cups of water to the cooker, close the lid and cook on high heat for 5 minutes and low heat for 20 minutes.
8. Wait 30 minutes and make sure you let out all the steam before opening the lid.
9. Garnish with chopped cilantro and serve with hot basmati rice or Indian bread.