Goat curry

Leg piece of goat cooked in aromatic spices till tender! Sure enough to tantalize your taste buds.

This past week has been crazy work wise, especially friday. After all the deadlines and the stress of the day, I could literally feel my taste buds screaming “Curry”. I almost visualized myself cooking up some delectable curry and relishing every bit of it to end my work week on a happy note. Part of it may be due to the fact that I find cooking so therapeutic. It is my stress-buster. And who doesn’t enjoy eating a good curry!

This curry is quick enough since it is pressure cooked. And there is no elaborate chopping involved. Basically, you just blend the base-making ingredients. Curry cannot get more easier than this!

Goat Curry
Goat Curry
Goat Curry
  1. Leg piece of goat - 1 whole, fat-trimmed, cleaned and cut into pieces
  2. Oil - 3 tblspns
  3. Whole spices - 3 cloves, 4 peppercorns, 1 bay leaf, 3 green cardamom, 1 black cardamom, 1" cinnamon stick
  4. Cumin seeds - 1 tspn
  5. Fennel seeds - 1 tspn
  6. Turmeric powder - 1 tspn
  7. Coriander powder - 1 tspn
  8. Red chilli powder - 1 tspn or to taste
  9. Kashmiri red chilli powder - 2 tspns
  10. Yogurt - 1/2 cup
  11. Tomato ketchup - 1/4 cup
  12. Whole wheat flour - 1/4 cup dissolved in water to form a paste.
  13. Salt - to taste
  14. Coriander leaves - a small bunch, chopped
To Blend
  1. Onion - 1 big, roughly chopped
  2. Tomatoes - 2 big, de-seeded and roughly chopped
  3. Ginger - thumb size piece
  4. Garlic - 4 big cloves
  5. Green Chillies - 2
  1. 1) Blend all the ingredients in 'To Blend'.
  2. 2) In a large pressure cooker, heat the oil over medium flame. Once hot, add whole spices, cumin and fennel seeds and let them sizzle a bit.
  3. 3) Turn the heat to high. Add goat pieces and saute on high flame, about 4-5 minutes until the color changes on the outside.
  4. 4) Turn heat to medium. Add the blended paste and all the spice powders and salt. Mix well and let cook for about 5 minutes.
  5. 5) Add about half cup of water. Cover with lid. Turn heat to high and pressure cook for 1 whistle. Turn heat to medium and cook for 3 more whistles. Let the pressure release by itself.
  6. 6) Open the lid. Add yogurt, ketchup, flour paste and mix well to prevent the yogurt from curdling. Adjust the consistency. Let cook for 7-10 minutes on medium flame.
  7. 7) Adjust seasoning. Switch off flame. Garnish with coriander. Cover and let stand for 10 minutes before serving
  1. Serves - 12
  1. 1) I used a 6.5 litre stainless steel pressure cooker for this dish.
Meals and All Things Life http://mealsandallthingslife.com/

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