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Northern-Indian Goat Curry recipe [1]

['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.']

Date: 2025-01-12

Instead of as a comment to this diary,

I am putting this recipe for Northern-Indian Curried Goat here in a separate diary.

Ingredients

Seasoned Meat

2 tbsp ground coriander

1/2 tbsp red Indian chilli powder (hot! or use cayenne, to taste)

3 tsp paprika

1 tsp turmeric

1/2 tbsp cumin

2 tsp garam masala

(See Notes.)

2 tsp salt

1 cup plain whole-milk yogurt

1kg goat meat (bone-in preferred, see Notes)

3 bay leaves

1 large twig whole mace

2 black cardamom pods

1 inch piece of stick cinnamon

15 whole black peppercorns

6 whole cloves

6 tbsp cooking oil (canola, sunflower, safflower, mustard)

2 tbsp ghee

3 cups (~250g) sliced onion

6 garlic cloves

thumb-sized piece of fresh ginger root

Directions

Make sure the meat is thawed to room temperature, and dried well. (This assists in browning.)

Mix the yogurt, salt, ground coriander, chilli powder, ground turmeric, paprika powder, and ground cumin. Place meat in a large bowl and rub on the spiced yogurt with your hands to coat the meat pieces thoroughly.

Pound the garlic cloves and ginger root in a mortar to make a coarse paste. (See Notes.)

Peel the onions, cut them into slices, and cut the slices in half.

Heat the cooking oil in the pressure cooker on medium heat until very hot (shimmering). Remove from the heat and add the bay leaves, mace, cardamom pods, cinnamon stick, peppercorns, and cloves. Stir well and allow the spices to stand in the hot oil 1 to 2 minutes off the heat, then return the pan to the burner. Add in the onions and fry until they are caramelized and brown. This will take about 15 minutes. Do not stir too often, or they will break down too much. Also, do not allow them to burn and blacken, they will become bitter. You might need to lower the heat to medium-low to avoid burning.

Reduce the heat to low and add in the garlic-ginger paste. To keep the spices from burning, add a few tbsp of water. (It should smell amazing about now.) Put in the meat and all of the yogurt marinade, and stir to cover the meat pieces with the caramelized onions. Add 2 cups water and fit the pressure lid on the pot. Adjust the heat to bring up the pressure, and hold it there (see Notes) for 35 to 40 minutes. After cooking, allow the pressure to drop. Do not dump the steam, allow it to simmer and drop naturally.

Open the pot and finish with the ghee and garam masala powder, stirring it in well, but being careful not to break up the meat. It should be very tender by now. (See Notes.)

Let the meat rest for 10 or so minutes before serving with Basmati rice, and roti, naan, or other breads.

Notes

The powdered spices from seeds can be made fresh for more and better flavour. Very lightly toast the cumin and coriander seeds in a dry, hot skillet until they start releasing their oils and become fragrant. Then grind them in a mortar or electric spice grinder and add them to the mixture.

The meat can be mutton, lamb, or even beef shank if goat is not available. It often is, at Asian or Middle-Eastern markets, frequently in the section for "Hallal" or "Kosher."

The garlic-ginger paste can also be the prepared variety in a jar, but fresh tastes better and isn't a difficult thing to make.

If you have an "Instant Pot" style pressure-cooker, use the "saute" setting. Pan-style pressure-cookers can be dangerous, so use caution. Steam burns are very painful. If your pot is the 'whistling' sort, it should take about 10 whistles to finish once it is up to pressure. For a pot of the constant-venting ("rattler") sort, just use the time to determine doneness. If necessary, remove from the heat and allow the pressure to drop, then add in more water to maintain enough moisture and pressure without burning the meat.

If after 40 minutes of cooking the meat is still not tender, add a little more water, bring the pressure back up and cook for an additional 10 minutes (2 or 3 whistles).

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