Punjabi Goat Curry

Ingredients

• 5 Lb. Goat Pieces
• 1 Cup Olive Oil
• 2 Green Cardamoms (Crushed)
• 4 to 5 Cloves (Crushed)
• 1 Bay Leaf
• 1 Lb. Yellow Onion (ground in food processor)
• 3 Tbsp. Chopped Fresh Ginger
• 3 Tbsp. Chopped Fresh Garlic
• 2 Tbsp. Chopped Fresh Indian Chili
• 2 Cups Canned Tomato Sauce
• 2 Tbsp. Kosher Salt
• 1 Tbsp. Turmeric Powder
• 1 Tbsp. Chili Powder
• 1 Tbsp. Coriander Powder
• 2 Tsp. Garam Masala Powder
• 2 Tsp. Paprika Powder
• Fresh Coriander Leaves
• Water 8 – 10 Cups

Instructions

1. Clean and wash goat meat. Drain water and set meat aside.
2. Heat oil in pot. Add cumin, cardamom, cloves, and bay leaves.
3. Sauté for 1 minute. Add finely chopped onion
4. Sauté until the onion turns light brown.
5. Add ginger garlic, chili paste and cook until the raw smell disappears.
6. Add goat meat and cook for 10 to 15 minutes
7. Add salt, paprika, turmeric, red chili powder and coriander powder
8. Combine well and add tomato sauce.
9. Cook until the tomatoes turn pulpy and oil separates from the masala.
10. Add 8-cups water and mix well.
11. Cook for 4 to 5 minutes more, and then add 2 cups of water. Stir well.
12. Taste and adjust salt and seasonings.
13. Transfer the masala into the pressure cooker and cook for 4 whistles
14. Simmer for 10 to 12 minutes. (The mutton should be cooked until tender and juicy).
15. Once the pressure is released, mix gently (be careful!)
16. Add garam masala and freshly chopped coriander leaves

https://marigoldmaison.com/punjabigoatcurry/