Ingredients
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3 ½ pounds baby goat meat, cut into small cubes
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salt to taste
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3 teaspoons ground turmeric, divided
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5 tablespoons vegetable oil
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1 teaspoon white sugar
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3 medium potatoes, halved
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3 pods cardamom
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4 whole cloves
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1 (1 inch) piece cinnamon stick
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3 medium onions, thinly sliced
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2 green chile peppers, minced
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4 cloves garlic, minced
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1 (1 inch) piece minced fresh ginger root
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2 medium tomatoes, sliced
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¾ teaspoon chili powder
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2 ¼ cups water, divided, or as needed
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freshly chopped cilantro
Directions
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Wash goat meat well under cold running water and pat dry. Rub in salt and 1 teaspoon turmeric powder. Set aside for 10 minutes.
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add sugar, allowing it to caramelize. Saute potatoes in the caramelized sugar until golden, about 5 minutes. Remove potatoes and set aside.
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Stir in cardamom pods, cloves, and cinnamon stick. Add sliced onion, chile peppers, garlic, and ginger. Cook until onions are soft and golden, about 5 minutes. Stir in tomatoes, remaining 2 teaspoons turmeric powder, and chili powder; cook, stirring often, for about 5 minutes. Add goat meat, stirring to blend everything. Add enough water to cover the meat, about 2 cups.
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Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Taste curry and adjust seasoning with salt and sugar to taste if necessary.
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Check the goat to make sure it is tender. Add the potatoes and about 1/4 cup more water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
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Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning once more. Transfer to a serving dish and garnish with fresh cilantro.
Recipe Tip
If you don't have a pressure cooker, adjust the cooking time and simmer on low heat until meat is tender, 2 to 3 hours. Add potatoes for the last hour.
Nutrition Facts (per serving)
| 466 | Calories |
| 17g | Fat |
| 29g | Carbs |
| 49g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 466 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 3g | 17% |
| Cholesterol 124mg | 41% |
| Sodium 161mg | 7% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 5g | 16% |
| Total Sugars 6g | |
| Protein 49g | 97% |
| Vitamin C 68mg | 75% |
| Calcium 71mg | 5% |
| Iron 8mg | 44% |
| Potassium 1394mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
