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Goat Curry

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Ingredients
  

  • 1 kg goat pieces about 8 cm I used shoulder
  • 1 big onion sliced thinly
  • 5 cloves of garlic chopped
  • 1 knob of ginger grated finely
  • 1/4 cup of ghee
  • 3 Tbsp chilli powder as much as required
  • 2 cardamon pods
  • 1 Tbsp ground turmeric
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp mustard seeds
  • 2 cloves
  • 1 tsp ground nutmeg

Instructions
 

  • In a pressure cooker, heat up the ghee.
  • Add all the spices and fry until the mustard and cumin seeds pop.
  • Add the onion, garlic and ginger and fry till the onions have turned yellow.
  • Add the goat pieces.
  • Add enough water to just cover half the height of the goat pieces.
  • Cover the pressure cooker and cook for 20 minutes if goat is at room temperature. I cooked from frozen, so it took 45 minutes.
  • Adjust seasoning and heat with chilli powder.
  • Separate the goat pieces from the curry, and grind the curry into a smooth psate.
  • Serve with nasi bryani, pilaf, french loaves and plain rice. Better eaten the next day.