Alex Arson's Crock Pot

Fast Cooked Goat Curry

Disclaimer Welcome to intuitive cooking. These recipes are to unleash the chaos in you. No measurements, just vibes

Ingredients

• Goat meat
• Curd/hung curd/tomato/lemon/vinegar
• Onion
• Ginger+garlic/ginger+garlic paste
• Indian spices – garam masala, coriander powder, meat masala, kasuri methi, jeera, ajwain (joaan), turmeric powder, red chilli powder
• Green chillies (if available. This recipe was written at a time when chillies were real costly so it's optional)
• Tej patta
• Dried red chilli (Kashmiri for less heat, Guntur for more heat)
• Potatoes
• Oil
• Salt
• Sugar/jaggery/honey (a pinch)
• Water
• Pressure cooker
• Spatula

Instructions

• Wash yo meat. This isn't limited just to the recipe ;)
• Marinade the meat with your spices, curd, ginger+garlic paste and salt. Set aside to rest for a while.
• Wash and chop up onions and potatoes in big chunks.
• In your pressure cooker heat up some oil.
• Toss in your potatoes and a little salt and haldi. Shallow fry till the potatoes start to turn wrinkly and brown at the edges. * Remove them in a plate and set aside.
• In the same oil (replenish if you so wish. You can also add ghee/butter instead of oil. Choices of oils can also vary from mustard to coconut. Use what you have) drop few tej patta, dried red chilli, jeera and ajwain.
• As they start to sputter in the oil, add onions, green chillies, ginger+garlic paste, little bit of salt and mix it till the onion starts to lose its raw odour.
• Add the marinaded meat to the cooker. Now we must mix it for 10-15 mins till the oil starts to separate from the masala. Add a pinch of sugar and mix it in well. Do not add any water before this stage as your meat will start to sweat at this point making it difficult to fry the masala enough. This is a crucial step but it is okay if you're unable to do it in the first try. It takes practice to be able to tell when the masala is fried just enough.
• Add water (as much as you might want the gravy). Put the lid and let the cooker whistle at least 3 times. Some meat might need more time to cook, depending on the way the animal was treated, their diet, etc. Usually 3-4 whistles are enough.
• Release the extra air within the cooker, take the lid off and add your fried potatoes. This is a good time to check the salt and masala balance as well. Be careful while taking the lid off as there will be very hot steam coming out of the pressure cooker.
• Put the lid back on and let the cooker whistle one more time. Let the pressurized air within release on its own. And you're done! Serve with hot rice.

Alternatives

This recipe can be edited to fit all your meat needs. Pig, lamb, sheep, cow, buffalo, anything. You might have to adjust the cooktime/the number of whistles on your pressure cooker according to the tenderness of the meat.

Write to me at alexarson@skiff.com