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