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Tender Goat Curry

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
110 min
SERVINGS
6 servings
Dinner Indian
Tender Goat Curry
Ingredients
  • 3 1/2 pounds baby goat meat, cut into small cubes
  • salt to taste
  • 3 teaspoons ground turmeric, divided
  • 5 tablespoons vegetable oil
  • 1 teaspoon white sugar
  • 3 medium potatoes, halved
  • 3 pods cardamom
  • 4 whole cloves
  • 1 (1 inch) piece cinnamon stick
  • 3 medium onions, thinly sliced
  • 2 green chile peppers, minced
  • 4 cloves garlic, minced
  • 1 (1 inch) piece minced fresh ginger root
  • 2 medium tomatoes, sliced
  • 3/4 teaspoon chili powder
  • 2 1/4 cups water, divided, or as needed
  • freshly chopped cilantro
Instructions
1
Begin by thoroughly rinsing the goat meat under cold, running water and gently pat it dry with a towel. Apply a generous amount of salt and 1 teaspoon of turmeric powder, allowing the meat to marinate for 10 minutes.
2
Next, activate a multi-functional pressure cooker such as the Instant Pot and select its Saute function. Heat some oil in the pot and add sugar, allowing it to melt and turn a deep golden brown. Cook sliced potatoes in the caramelized sugar until they are golden and tender, approximately 5 minutes.
3
Remove the potatoes from the pot and set them aside. Then, add a few cardamom pods, some cloves, and a cinnamon stick to the pot. Next, add sliced onion, chile peppers, garlic, and ginger. Cook until the onions are soft and golden, about 5 minutes.
4
Add sliced tomatoes, the remaining 2 teaspoons of turmeric powder, and some chili powder to the pot. Cook, stirring frequently, for about 5 minutes. Add the goat meat and stir to combine everything. Add enough water to cover the meat, approximately 2 cups.
5
Close and lock the lid of the pot. According to the manufacturer's instructions, select high pressure and set a timer for 15 minutes. Allow 10 to 15 minutes for the pressure to build.
6
Release the pressure using the natural-release method, according to the manufacturer's instructions, about 15 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Taste the curry and adjust the seasoning with salt and sugar to taste if necessary.
7
Check the goat meat to make sure it is tender. Add the potatoes and about 1/4 cup more water to the pot. Close and lock the lid of the pot again. According to the manufacturer's instructions, select high pressure and set a timer for 5 minutes. Allow 10 minutes for the pressure to build.
8
Release any remaining pressure carefully using the quick-release method, according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust the seasoning once more. Transfer the curry to a serving dish and garnish with fresh cilantro.