Goat Curry- Serves 4

Whenever I make this dish, I am reminded of my parent's visit back in 2006. Goat Curry is one of my husband's favorite any time dish. Initially, when we got married it would take me 2-3 hours to prepare this for him. Thus, i ended up making it rarely. One morning when my parents were visiting us and i was not at home, my mother ( who was always pampering my husband ) asked him what he was in the mood of eating...and my husband said " Goat Curry." To which she replied, " Yes, sure. Just give me half an hour."

Since that day till today, whenever my husband wants to eat this dish he always tells me "I know this dish takes only half an hour to make. Mum made it in that much time."

I smile as i am reminded of this memory today, because it is true that after many hits and trials , i can indeed now make this dish in half an hour. You might have tasted lamb curry, but i always prefer using Goat instead. Its a more tender meat, which blends in well with Indian Curries. Hoping that this recipe would help you in discovering your journey of making this goat curry in half an hour versus two. Enjoy!!

Ingredients

1.5 lb goat meat

6 garlic flakes

1 1/2 " piece ginger

3-4 green chillies

15-20 stem fresh green coriander

1.5 onions small

2 plum tomatoes + 1 tbsp Tomato Puree

1/4 cup yogurt 

2 tsp salt

1 tsp red chilli powder

1 tsp coriander powder

1/2 tsp turmeric powder

1" piece cinnamon

4-5 green cardamom

4-5 cloves

Kasoori methi- 1 tbsp

Water- 1 cup

Oil- 2 tbsp

Method:

• Grind onions to form a paste in a mixer.
• Peel ginger and garlic. Grind along with green chillies in a mixer.
• Wash and finely chop the fresh coriander leaves. Keep aside.
• Chop tomatoes and grind in a mixer to make a paste.
• Heat oil in a pressure cooker. Add the onion paste and cook on medium high heat for 5- 10 minutes.
• Then add the ginger, garlic, green chillies paste. Stir for another 5 minutes. Add the cinnamon, green cardamom and cloves. Stir.
• Add the tomato paste+ tomato puree and the washed goat pieces to this. Stir well and continuously with a big spoon.
• Add the salt, red chilli powder, turmeric powder, coriander powder and stir well. Now add the yogurt, kasoori methi and 3/4 of the finely chopped green corainder. Stir well.
• Add water and pressure cook. Let it cook for half an hour on low heat after the first whistle comes.
• Once the pressure is released, serve decorated with the remaining coriander leaves.