GOAT MEAT INDIAN RECIPES RECIPES

Steps:

• Wash goat meat well under cold running water and pat dry. Rub in salt and 1 teaspoon turmeric powder. Set aside for 10 minutes.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add sugar, allowing it to caramelize. Saute potatoes in the caramelized sugar until golden, about 5 minutes. Remove potatoes and set aside.
• Stir in cardamom pods, cloves, and cinnamon stick. Add sliced onion, chile peppers, garlic, and ginger. Cook until onions are soft and golden, about 5 minutes. Stir in tomatoes, remaining 2 teaspoons turmeric powder, and chili powder; cook, stirring often, for about 5 minutes. Add goat meat, stirring to blend everything. Add enough water to cover the meat, about 2 cups.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Taste curry and adjust seasoning with salt and sugar to taste if necessary.
• Check the goat to make sure it is tender. Add the potatoes and about 1/4 cup more water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
• Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning once more. Transfer to a serving dish and garnish with fresh cilantro.

Steps:

• Wash and clean goat meat. Trim all the excess surface fat if desired. Sprinkle some salt, lime juice, and tenderizer (optional). Refrigerate for 30 minutes.
• Make whole masala powder: dry roast cumin seeds, coriander seeds, red chilies, cloves, peppercorn, and cardamoms. Grind into a coarse powder. Set aside.
• Heat oil in a pressure cooker. Add the whole dry spices listed under "for the gravy".
• Add onions and 1/2 a teaspoon of sugar to the heated oil. Browning the onions will add a darker color to the gravy, which you want when making a goat curry.
• Add ginger and garlic and saute until the raw smell has disappeared around 1-2 minutes.
• Add cumin powder, coriander powder, turmeric, chili powder, and the ground spice and saute for 5-6 more minutes of medium heat. I like to dissolve the powdered spices in a few tablespoons of water before adding to the pan. This makes sure that the spices don't stick to the bottom of the pan.
• Add tomatoes and tomato paste and cook until the raw onion smell disappears, 2-3 more minutes.
• Add goat meat. Give everything a good stir.
• Now add the vegetables, stir, and add just enough water to immerse everything. Add salt to taste. You will be able to adjust salt later when you taste the curry. Close the pressure cooker lid and cook until 2 whistles are given out. The cooking time will depend on the pressure cooker. Some trial and error may be needed. Let the steam escape entirely before releasing the pressure cooker lid. If the meat feels tough, you will need to cook it some more. You may need to take out the potatoes and other vegetables so they don't melt into the gravy.
• Prepare fried onion masala. Heat 1 tbsp oil in a pan. Add mustard seeds, curry leaves, red chilies, and a lot of sliced onions. The more the better. Saute over medium to high heat, stirring occasionally, until golden brown.
• Once the goat has cooked, let steam escape from the pressure cooker and add this to the goat curry. Continue to cook over low heat until oil separates and gravy thickens.
• Finish with coriander leaves/cilantro.
• Serve with roti, parantha, steamed rice, or pulao. Pickled onions and green chutney go great with this goat curry.