Pressure Cooker Goat Curry

Tantalizing goat curry in a fraction of the time. Using an electric pressure cooker cuts down on the cooking time while still rendering tender meat. Serve over jasmine rice or with naan.

Ingredients

Ingredient Checklist

• ¼ cup vegetable oil, divided
• 2 large onions, thinly sliced
• 2 large tomatoes, peeled and diced
• 2 tablespoons garlic paste
• 1 tablespoon ginger paste
• 2 ½ pounds goat meat, cubed
• 1 cup water
• 1 potato, cubed
• 1 large carrot, sliced
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 2 teaspoons salt, or to taste
• ½ teaspoon ground red chile pepper

• Directions

  Instructions Checklist

  • Step 1

    Heat 2 tablespoons oil in an electric pressure cooker on the "Sear" setting. Add onions; cook and stir until golden brown, 10 to 15 minutes.

  • Step 2

    Transfer onions to a food processor; grind into a paste. Remove to a bowl.

  • Step 3

    Combine tomatoes, garlic paste, and ginger paste in the food processor; puree until smooth.

  • Step 4

    Heat remaining 2 tablespoons oil in the pressure cooker using the "Sear" setting. Add onion paste; cook, stirring constantly, until browned, about 2 minutes. Stir in the tomato mixture. Add goat meat, water, potato, carrot, garam masala, coriander, cumin, turmeric, salt, and red chile pepper.

  • Step 5

    Close pressure cooker and seal according to manufacturer's instructions. Set the timer for 50 minutes at high pressure. Release pressure using the natural-release method according to manufacturer's instructions.

  • NUTRITION TIP:

    Eat protein in the morning to prevent sugar cravings at night

  • Increasing protein intake early in the day can help reduce sugar cravings in the late afternoon. Make sure to have an excellent source of protein with every breakfast such as Greek yogurt, cottage cheese, or two to three eggs. Protein in the morning helps stabilize blood sugar, which helps improve satiety along with mood and concentration
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     Black Pepper Goat Curry

Black pepper is found in abundance in Kerala (South India); coupled with curry leaves it takes goat to a whole new level. Serve with Rasam and rice or with rotis. You may substitute lamb for the goat if you wish.

Ingredients

Ingredient Checklist

• 1 teaspoon vegetable oil
• 1 onion, chopped
• ½ cup fresh curry leaves
• 2 tablespoons whole black peppercorns
• 2 tablespoons ground coriander
• ½ cup water
• 3 tablespoons vegetable oil
• 2 onions, thinly sliced
• 2 inch piece ginger, minced
• 5 cloves garlic, minced
• 2 tablespoons cayenne pepper, or amount to taste
• 1 tablespoon salt
• 1 tablespoon ground turmeric
• ½ cup tomato paste
• 1 pound goat stew meat, cut into 1-inch cubes
• ½ cup water

• Directions

  Instructions Checklist

  • Step 1

    Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside.

  • Step 2

    Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.

  • Step 3

    Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes.

  • Step 4

    Mix in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.

  • NUTRITION TIP: 

  • Spice it up. 

  • Add spices or chilies to your food for a flavor boost that can help you feel satisfied. "Food that is loaded with flavor will stimulate your taste buds and be more satisfying

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   Mutton Varuval (Malaysian         Indian-Style Goat Curry)

This recipe is the star dish every Diwali at my Indian relative's home in Malaysia. I had to beg my husband's aunt to give up her secret recipe so we could make it for our wedding. Serve over rice or with Indian breads such as naan or chapati.

Ingredients

Ingredient Checklist

• 2 pounds goat stew meat, cut into chunks
• 2 teaspoons salt, divided
• 1 teaspoon ground turmeric, divided
• ½ teaspoon ground black pepper
• 2 small red onions, quartered
• 1 ½ tablespoons coconut oil
• 1 cinnamon stick, broken into pieces
• 2 whole star anise pods
• 4 cardamom pods
• 1 tablespoon fennel seeds
• ½ teaspoon whole cloves
• 2 tablespoons curry leaves, divided
• 1 tablespoon ginger-garlic paste
• 1 small tomato, diced
• 1 teaspoon coconut oil
• 1 ½ teaspoons garam masala
• 1 ½ teaspoons curry powder
• 1 ½ teaspoons ground paprika
• ½ cup chopped fresh cilantro

• Directions

  Instructions Checklist

  • Step 1

    Season goat meat with 1 teaspoon salt, 1/2 teaspoon turmeric, and black pepper.

  • Step 2

    Place red onions in a blender; grind into a smooth paste.

  • Step 3

    Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick, star anise, and cardamom pods; cook until aromatic, about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds. Add remaining 1 teaspoon salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld, about 10 minutes.

  • Step 4

    Stir diced tomato into the curry mixture. Cook and stir until mushy, about 4 minutes. Add the seasoned goat meat; cook until browned, 6 to 10 minutes. Transfer goat curry to a slow cooker; cook on High until meat is tender, 2 to 3 hours.

  • Step 5

    Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon turmeric, garam masala, curry powder, and paprika until aromatic, about 1 minute. Add a few cups of the curry from the slow cooker; heat until oil rises to the top. Add remaining 1 tablespoon curry leaves and cilantro; cook until gravy thickens, 3 to 5 minutes. Pour back into the slow cooker and blend well.

  • NUTRITION TIP: Take care of your relationships

  • Social relationships are incredibly important not only for your mental well-being but also your physical health.

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