GOAT MEAT CURRY (DHABA WAY)

To make this curry make sure that your meat is tender meat cuts. One can substitute it with lamb but goat meat should be the choice. I have used a good amount of ghee in this dish. I have not used tomatoes at all instead used yoghurt to give the tang and work as a thickening agent. Before you start with the preparation of this curry, add grated raw papaya, 1 tsp meat tenderizer, or 1 tsp baking soda to tenderise the meat. Wash the meat after 30 minutes thoroughly under running water.

Serves 4-6

Time: 45 minutes

For marination/tenderising

1 kg goat meat boneless/with the bone cubes

1 tsp turmeric 

1 tsp red Kashmiri red chilli powder

1 tsp coriander powder

For the curry

4 tbs ghee

3 bay leaves

1-2 small cinnamon sticks

5 cloves

3-4 small cardamoms

2 medium onions finely chopped

2 tbs ginger paste

2 tbs garlic paste

1/2 tsp turmeric powder

2 tsp garam masala

2 tsp Kashmiri red chilli powder

3-4 garlic cloves chopped

1 cup yoghurt

2 cups water

1/2 cup chopped fresh coriander

Method

Place the meat (after tenderising ) in a bowl and mix all the ingredients. Rub it well and keep it aside for 10 minutes.

Heat the ghee in a pressure cooker. Add the bay leaves, cloves, cardamoms and cinnamon sticks. When it starts popping then add the onions.

 

Cook the onions till they turn slight brown colour. Add the ginger and garlic paste. Stir well.  Cook this mixture for 2 minutes.

 

Add the goat meat to the pressure cooker and give a good stir. Cook it for 5-6 minutes till all the spices are coated.

 

Now tip in the Kashmiri red chilli powder, garam masala, salt, turmeric and chopped garlic. Give it a stir and cook for another 5 minutes. Then add the yoghurt and water. 

 

Stir the meat well and close the lid. Cook for 3 whistles and open when the pressure has settled down. If the curry is watery, you can always open the lid and let it simmer away to the desired consistency. I like mine semi-dry so that I can serve it with the rice or naan, roti or bread.  

Add the chopped coriander and serve with naan, roti or bread on the side. This curry is also ideal for a karoga night. Instead of cooking in a pressure cooker, cook in a big pot.