About this recipe:An aromatic, comforting curry made in the pressure cooker. In India, this curry is normally made with kid goat meat but you could also use lamb. If you don't have a pressure cooker, adjust cooking time and simmer on low heat for 2 or 3 hours or until meat is tender. Add potatoes for the last hour.
1.5kg baby goat, leg portion, cubed
Salt to taste
3 teaspoons ground turmeric, divided
5 tablespoons oil
1 teaspoon sugar
3 potatoes, halved
3 cardamon pods
1 cinnamon stick
3 onions, thinly sliced
4 garlic cloves, minced
1 (2cm) piece root ginger, peeled and minced
2 green chilli peppers, minced
2 tomatoes, sliced
3/4 teaspoon chilli powder
Freshly chopped coriander
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Method Prep:10min › Cook:50min › Ready in:1hr
Wash the goat meat well, dry and rub in salt and 1 teaspoon turmeric powder. Set aside for 10 minutes.
Heat oil in pressure cooker; add sugar and allow it to caramelise. Fry the potatoes until golden, then remove and set aside.
Stir in cardamom pods, cloves and cinnamon stick. Add sliced onion, garlic, green chillies and ginger. Cook until onions are soft and golden. Stir in tomatoes, 2 teaspoons turmeric powder and chilli powder; cook, stirring often for 5 minutes or so. Add goat meat, stirring to blend everything. Add enough water to cover the meat, about 500ml. Cover and pressure cook for 15 minutes.
Let the steam release by itself, and then open the lid and check the seasoning, adding more salt and sugar, if necessary. Check the goat to make sure it is tender. Add the potatoes and a little more water, about 1/2 a mug. Cook for another 5 minutes (up to two whistles), then check seasoning again.
Transfer to a serving dish, garnish with fresh coriander and serve with rice or hot chapattis.