- 1kg goat curry pieces, washed thorougly and drained.
- 200g onions, chopped
- 2 sticks of cinnamon (taaj)
- 7-8 cloves (lavang)
- 4-5 whole green cardamom (elchi) - optional
- 2-3 petals of a star anise (badiya) - (optional)
- 1 sprig of curry leaves (wash and remove the branch)
- 1-2 tblsp oil
- 1 potato (peeled and cut into 4-5cm pieces)
- 1 medium sized tomato, grated
- 4-5 heaped tsp Gujarati Curry Paste or use (2½ tsp ginger paste, 1 tsp garlic paste, 1 tsp turmeric paste and 1 tsp chilli paste (optional)).
- 1 heaped tsp DKhat Spices Garam Masala
- coriander leaves, finely chopped
- salt to taste
- In a pressure cooker, heat oil.
- Add cinnamon, cloves, green cardamom and star anise. Once you see the spices sizzling add chopped onions and curry leaves and sprinkle a pinch of salt (to help onions cook).
- Cook onions on medium heat until caramelised.
- Add goat pieces and mix thoroughly and cook for 1 minute.
- Add water (water should be level to the goat pieces).
- Bring to boil.
- Close lid and pressure cook for 15-20 minutes on low to medium heat (adjust heat accordingly depending on your pressure cooker). Time also varies depending on the goat.
- After the pressure has been released from the pressure cooker, check to see if the goat is cooked. If it isn't then cook it further in the pressure cooker (you may need to add water). Repeat Step 7 again but adjust time accordingly to make sure the goat is cooked.
- You can either use the pressure cooker to continue cooking (steps 10-15) or use another pot. If using another pot, pour the contents of the pressure cooker into the pot.
- Add Gujarati Curry Paste and cook on medium to high heat.
- After 1 minute, add potato pieces.
- When potatoes are half cooked, add grated tomato and cook until potatoes are done.
- Add salt to taste.
- Garnish with chopped coriander leaves and DKhat Spices Garam Masala.
- Enjoy with rotis, naans or rice.