Mutton Curry (Goat, Lamb or Beef)

INGREDIENTS

1.       Goat Meat  (You can use lamb or beef) – 2.5 lbs

2.       Yogurt – 250 grams

3.       Tomatoes – 3 medium

4.       Onions, finely chopped – 4 medium

5.       Coriander powder – 2 tsps

6.       Garam Masala – 3 tsps

7.       Ginger Garlic paste – 2 tsps

8.       Ground turmeric - 1/2 tsp

9.       Ground coriander -2 tsp

10.   Ground cumin -2 tsp

11.   Chilli powder- 1 tsp

12.   Cinnamon-1 stick

13.   Green cardamoms – 5

14.   Star Anise - 1

15.   Green chilies (optional)-2

16.   Cloves - 5

17.   vegetable oil - 4 tbsp

18.   1/2 cup water

19.   1 tbsp salt

METHOD

1.       Marinate the Goat meat with a little salt, turmeric and  yogurt for at least 4 hours, or overnight. Meat cooks softer when you do this, you can skip this step if you don’t have the time.

2.       In a medium, steel pressure cooker (please see below if you don’t have a pressure cooker), heat the vegetable oil. Add the cumin, star anise, cinnamon, cloves and cardamom and cook over low heat for  about 1 minute.

3.       Add the onion and fry till it is brown.

4.       Add the ginger garlic paste and fry for 3min's.

5.       Add tomatoes and let it cook down.

6.       Now add the marinated Goat , garam masala and coriander powder. Add water and pressure cook for 5 whistles and turn it off.

7.       Serve hot with rice or Roti’s.

8.       If you feel its watery then cook it down (simmer) to the consistency you like (if it gets too watery cook it down a little bit and then add cashew paste. The gravy will thicken up.)

If you do not have a pressure cooker you could cook it in a pan for 3 hours on slow flame or you could put everything in a slow cooker and cook it in the slow cooker.

For Cashew paste - blend 10 cashews with some water to a fine paste.