2 lb goat meat (1 kg), washed, cleaned and set aside
5 tablespoons mustard, or vegetable oil
2 onions, finely chopped
2 tablespoons ginger paste
2 tablespoons garlic paste
1 ½ teaspoons kashmiri chile powder
2 tablespoons coriander powder
1 tablespoon cumin powder
whole garam masala
1 teaspoon black peppercorn
1 teaspoon black cumin seeds
5 ground green cardamoms
2 sticks cinnamon
mace, few threads
1 dry red chily
2 teaspoons kashmiri chile powder
1 teaspoon mutton masala
2 potatoes, peeled and cut into large chunks
1 handful cilantro, coriander leaves
salt, to taste
water, for gravy
Nutrition Info
Calories 215
Fat 7g
Carbs 35g
Fiber 7g
Sugar 7g
Protein 5g
How to Make It
1. Step
Heat 1 tbsp oil in a pressure cooker. Add potatoes and fry until they turn slightly brown. Remove the potatoes and put aside on a plate. Add remaining oil and add in the whole garam masala. Once the seeds begin to crackle, add in the chopped onions and fry till they turn golden brown. Add ginger-garlic paste and fry again for about two minutes or till the raw smell goes away.
2. Step
Lower heat and add remaining spice powders and dry spices. Roast until the aroma is fragrant, then add mutton and cilantro and stir fry on high heat for 2 minutes.
3. Step
Pour in hot water and add salt. Lock the lid in place and cook for 5-6 whistles. Then, turn off heat and let the apparatus release pressure on its own.
4. Step
Once the pressure is released, slowly open the lid and ensure that the mutton is cooked through by checking tenderness with a fork. Add more water if necessary.
5. Step
Season to taste with salt and pepper and then add fried potatoes and cook on low heat until potatoes are softened but not mashed.
