{"id":11965,"date":"2013-01-14T22:19:53","date_gmt":"2013-01-15T03:19:53","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=11965"},"modified":"2022-06-24T22:54:57","modified_gmt":"2022-06-25T02:54:57","slug":"delicious-mutton-curry-made-in-a-pressure-cooker-easy-goat-meat-curry","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/delicious-mutton-curry-made-in-a-pressure-cooker-easy-goat-meat-curry\/","title":{"rendered":"Delicious Mutton Curry Made In A Pressure Cooker- Easy Goat Meat Curry"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11985\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/goat-yogurt-curry.jpg\" alt=\"goat-yogurt curry\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/goat-yogurt-curry.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/goat-yogurt-curry-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Hope everyone had a great Monday without having to deal with Monday blues. I actually get the blues more on Sunday night, and I&#8217;ll be seen running around crazily doing all the chores. When Monday arrives, I&#8217;ll be ready to kick start the wonderful week and to experience all the things that&#8217;s in store for me.<\/p>\n<p>Last night, I made this goat or mutton curry, and served along with poori. Mutton curry and poori, one of the best combinations, it&#8217;s like a match made in the heaven. I know I haven&#8217;t yet posted the recipe for making poori, I will be posting it soon. It&#8217;s a fried roti and it goes well with almost any curries. I love to have pooris with chicken or mutton curry. Honestly, I don&#8217;t make pooris that often since it has to be fried, I prefer chapatis or rotis that are not fried. I had pooris after a very long time and it tasted so damn good with this mutton curry. Usually I don&#8217;t add yogurt while making mutton\/goat curries, this time I added yogurt and marinated the goat\/mutton in it; it turned out to be delicious.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11986\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/goat-yogurt-curry1.jpg\" alt=\"goat yogurt curry\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/goat-yogurt-curry1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/goat-yogurt-curry1-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/goat-yogurt-curry.jpg\" \/>\n<div class=\"item ERName\">Yogurt Goat Curry or Mutton Curry<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main Dish<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT50M\">50 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For marinating goat meat[\/b]<\/li>\n<li class=\"ingredient\">Mutton or Goat meat, bone-in- 1 lb or 1\/2 Kg<\/li>\n<li class=\"ingredient\">Ginger-Garlic paste- 1 tbsp<\/li>\n<li class=\"ingredient\">Kasmiri chili powder- 3\/4 tbsp<\/li>\n<li class=\"ingredient\">Ground cumin- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Yogurt, not sour- 1\/2 cup<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ERSeparator\">[b]For making Onion-Tomato paste[\/b]<\/li>\n<li class=\"ingredient\">Ghee- 1 tbsp<\/li>\n<li class=\"ingredient\">Onions, cut thin and long- 2, medium-sized onions<\/li>\n<li class=\"ingredient\">Tomatoes, chopped- 2, large<\/li>\n<li class=\"ingredient\">Salt- 3\/4 tsp<\/li>\n<li class=\"ERSeparator\">[b]For cooking curry[\/b]<\/li>\n<li class=\"ingredient\">Oil- 2 tbsp<\/li>\n<li class=\"ingredient\">Bay leaves- 2<\/li>\n<li class=\"ingredient\">Whole Cardamom- 2<\/li>\n<li class=\"ingredient\">Whole cloves- 2<\/li>\n<li class=\"ingredient\">Whole Cinnamon- 2 inch slice<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 1\/4 cup<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a large bowl, combine the goat meat with the above mentioned ingredients &#8220;for marinating goat&#8221;, let marinate for 30 minutes or longer.<\/li>\n<li class=\"instruction\">Place a pressure cooker over medium heat, add 1 tbsp ghee.<\/li>\n<li class=\"instruction\">Add the onions, and salt, saute till onions turn golden in color.<\/li>\n<li class=\"instruction\">Add the tomatoes and cook till it has mashed up.<\/li>\n<li class=\"instruction\">Transfer the cooked onions and tomatoes into a blender jar along with 1\/4 cup water and puree to a smooth paste, keep it aside.<\/li>\n<li class=\"instruction\">In the same cooker used for cooking onions, add 2 tbsp of oil.<\/li>\n<li class=\"instruction\">Add bay leaves, whole cardamom, cloves and cinnamon to the oil, saute till aromatic for a few seconds.<\/li>\n<li class=\"instruction\">Add the marinated goat into the cooker.<\/li>\n<li class=\"instruction\">Rinse the bowl used for marinating the goat with 1\/2 cup water and add it to the goat meat in the cooker.<\/li>\n<li class=\"instruction\">Close the cooker, place the whistle and cook till 4 whistles, it takes a long time to cook goat.<\/li>\n<li class=\"instruction\">When the pressure subsides, open the cooker lid, add the prepared onion-tomato paste to the cooked goat.<\/li>\n<li class=\"instruction\">Cover the cooker with its lid, place the whistle and cook till 2 whistles.<\/li>\n<li class=\"instruction\">When the pressure subsides, open the cooker, combine the curry well.<\/li>\n<li class=\"instruction\">If the gravy is too thin, cook uncovered over high heat for a few minutes till the gravy thickens.<\/li>\n<li class=\"instruction\">Have a taste and add salt or chili powder if needed.<\/li>\n<li class=\"instruction\">Garnish with chopped cilantro, cook for a minute and remove the cooker from the heat.<\/li>\n<li class=\"instruction\">Keep the curry covered for a few minutes.<\/li>\n<li class=\"instruction\">Enjoy with chapati, poori, rotis or rice.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">If you don&#8217;t have Kashmiri red chili powder, you could use regular chili powder: 1 to 2 tsp depending on your spice level.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hope everyone had a great Monday without having to deal with Monday blues. I actually get the blues more on Sunday night, and I&#8217;ll be seen running around crazily doing all the chores. When Monday arrives, I&#8217;ll be ready to kick start the wonderful week and to experience all the things that&#8217;s in store for &hellip; <\/p>\n","protected":false},"author":1,"featured_media":11985,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[302,390,27],"tags":[1022,239],"class_list":["post-11965","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curry","category-goat","category-indian-cuisine","tag-curry","tag-goat-meat","course-main-dish","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/11965","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=11965"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/11965\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/11985"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=11965"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=11965"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=11965"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}