Description
Tantalizing goat curry in a fraction of the time. Using an electric pressure cooker cuts down on the cooking time while still rendering tender meat. Serve over jasmine rice or with naan.
Ingredients
- ¼ cup vegetable oil, divided
- 2 large onions, thinly sliced
- 2 large tomatoes, peeled and diced
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 2 ½ pounds goat meat, cubed
- 1 cup water
- 1 potato, cubed
- 1 large carrot, sliced
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 2 teaspoons salt, or to taste
- ½ teaspoon ground red chile pepper
Instructions
- Heat 2 tablespoons oil in an electric pressure cooker on the “Sear” setting. Add onions; cook and stir until golden brown
- 10 to 15 minutes.
- Transfer onions to a food processor; grind into a paste. Remove to a bowl.
- Combine tomatoes
- garlic paste
- and ginger paste in the food processor; process until smooth.
- Heat remaining 2 tablespoons oil in the pressure cooker using the “Sear” setting. Add onion paste; cook
- stirring constantly
- until browned
- about 2 minutes. Stir in the tomato mixture. Add goat meat
- water
- potato
- carrot
- garam masala
- coriander
- cumin
- turmeric
- salt
- and red chile pepper.
- Close pressure cooker and seal according to manufacturer’s instructions. Set the timer for 50 minutes at high pressure. Release pressure using the natural-release method according to manufacturer’s instructions.
Prep Time: 30 mins
Cook Time: 1 hr 2 mins
Total Time: 1 hr 32 mins
Servings: 8