Preparation time: 30 minutes
Cooking time: 40 minutes
- 1/2kg goat, bone-in
- 1 tablespoon ginger-garlic paste
- 3/4 tablespoon red chilli powder
- 1/2 teaspoon ground cumin
- 1/2 cup MilkMan plain yoghurt
- Salt to taste
- 1 tablespoon butter
- 2 onions
- 2 large tomatoes
- 2 tablespoons vegetable oil
- 2 bay leaves
- 2 whole cardamoms
- 2 whole cloves
- 2 whole cinnamon sticks
- 2 handfuls chopped coriander
- Tomatoes, onions and cucumber for salsa
- Red chillies for garnish
- Marinate the goat meat in a large bowl for at least 30 to 60 minutes.
- Add butter in a pressure cooker before adding onions, a pinch of salt and sauté until onions brown.
- Add the tomatoes and cook till it has mashed up.
- Transfer the cooked onions and tomatoes into a blender along with little water and puree it to a smooth paste, keep aside.
- In the same cooker used for cooking onions, add 2 tablespoons of oil. Add bay leaves, whole cardamom, cloves and cinnamon to the oil, sauté till aromatic for a few seconds before adding the marinated goat into the pressure cooker.
- Close the pressure cooker and cook. When the pressure subsides, open the cooker lid, add the prepared onion-tomato paste to the cooked goat. Cover the cooker with its lid, place the whistle and cook till 2 whistles.
- When the pressure subsides, open the cooker, combine the curry well. If the gravy is too thin, cook uncovered for a few minutes till the gravy thickens.
- Have a taste and add salt or chilli powder if needed.
- Sprinkle the curry with cilantro, cook for a minute and remove from the heat. Serve with chapatti and garnished with red chillies and a tomato salsa.