While my brother was gone for almost two months to Nepal, I was too lazy to cook any Nepali food because it could be pretty laborious (depending on what you make) and it felt pointless to go through the hassle of cooking and cleaning for only one person! Also, the whole experience of sharing a good home-cooked meal is not same when you are alone at a dinner table with plethora of good food so yeah, pretty much last two months went by with easy to fix meals in front of the tv.
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.
I jazzed up the good ol’ Basmati Rice with ghee (clarified butter) and two of my favorite spices. Boil water with cardamom pods & cinnamon sticks, add rice and reduce heat until all the water is absorbed. Drain the extra water. Stir in ghee (clarified butter) at the end.