Goat meat was not frequent at my home as I never really enjoyed it nor had I come across a tempting recipe. My husband loves goat meat a lot, be it in curries, biriyani, or kebabs, and he had been bragging about a wonderful dish he tasted while staying with his colleague earlier.
My adaptation of a North Indian Goat Curry, it’s rich, spicy, and goes well with rice or naan.
Thank You Prabodh for the recipe…
- 2 lb mutton (with bone)
- 1/2 tsp sugar
- 2 onion (finely chopped)
- 2 tbsp ginger- garlic paste
- 1 green chilies (slit)
- 2 tbsp meat masala
- 1 tbsp red chili powder
- cilantro leaves (garnish)
- 1 cup water
- Salt (as required)
- Oil (as required)
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Clean and cut lamb into medium size pieces. For this dish I would prefer using lamb with bone on it. Equal portions of shoulder cut and a soup cut would be ideal.
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In to a pressure cooker, add oil and sugar, and place on low flame.
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As the sugar starts caramelizing, add finely chopped onions and a pinch of salt. Stir well so that the sugar blends well with the onions.
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Continue cooking the onions slowly till it’s properly broken down and turns brownish.
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Add the Ginger-garlic paste and the green chilies. Cook till the raw smell of the garlic subsides.
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Add the meat masala and chili powder, saute for 2 minutes.
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Add the lamb pieces and water, close the lid and pressure cook on a medium flame until the whistle blows 5 times.
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Take the cooker off the flame, and allow it to rest till the pressure goes off.
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Open the lid, and cook in low flame. Add salt as needed.
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As the water evaporates and the gravy starts thickening, add the coriander leaves to garnish, and your dish is done.
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Serve with Rice or Naan
Meat masalas are the pure blend of chili powder, coriander powder, cumin, black pepper, aniseed, cassia leaves, clove leaf, garlic, cinnamon, dry ginger, cassia, clove, turmeric, cardamom, star anise, mint leaves, kasuri methi and mustard. It is readily available in shops with various brand names.