Spicy, flavorful Goat Curry over warm, fragrant Basmati Rice was the answer to ultimately end the craving for Nepali food...
Goat requires low-heat, slow cooking to preserve the tenderness and this is when pressure cooker comes very handy..also if you like dal/lentil, I highly recommend investing in this appliance.
How to Make Goat Curry:
- Marinate the goat with whipping cream, turmeric powder, salt & garam masala for an hour.
- In a pressure cooker or a heavy bottom pan, heat some oil, add bay leaves, cardamom pods, cinnamon sticks until they turn slightly brown.
-Add garlic/ginger paste followed by chopped onion until they turn translucent.
-Stir in goat and mix with other ingredients.
-Reduce the heat to low add tomatoes and let it simmer for 8-10 minutes.
-Close the pressure cooker and let it cook for 15-20 minutes or so.
-Depending upon how thick or thin you want the final product, continue simmering until it reduces to desired consistency and enjoy the curry garnished with fresh, chopped cilantro.
* If using a heavy bottom pan, it takes longer (30-40 minutes) for the goat to become tender and cook fully.