Step-by-Step Instructions

1. 1.Prepare Meat and Onions

   Place 1 kg of goat meat in a large bowl. Finely chop 2 large onions.

2. 2.Marinate the Meat

   Add the chopped onions to the meat. Then add 1.5 tsp salt, 1 tsp turmeric powder, 1.5 tsp red chili powder, 2 tsp cumin-coriander powder, 2 tbsp ginger-garlic-green chili paste, and 2 tbsp mustard oil. Mix all ingredients thoroughly with your hands until the meat is well coated. Let it marinate for at least 30 minutes.

3. 3.Prepare Spice Paste

   In a dry pan, dry roast 1 tbsp coriander seeds, 1 tbsp cumin seeds, 4-5 green cardamom pods, and 5-6 cloves over medium heat until fragrant, about 2-3 minutes. Transfer the roasted spices to a grinder. Add 4-5 dry red chilies, 1 inch ginger, and 4-5 garlic cloves. Grind to a fine paste, adding a little water if needed.

4. 4.Temper Spices and Sauté Onions

   Heat 3 tbsp mustard oil in a pressure cooker. Once hot, add 1/2 tsp fenugreek seeds, 2 green cardamom pods, 2-3 cloves, 1 small cinnamon stick, and 2-3 dry red chilies. Temper for about 30 seconds until fragrant. Add 1 finely chopped large onion and sauté until golden brown, about 5-7 minutes. Grate 1/4 tsp nutmeg into the sautéed onions.

5. 5.Cook the Meat

   Add the marinated goat meat to the pressure cooker. Sauté the meat, covered, on medium heat for 7-8 minutes, stirring occasionally, until the meat changes color and releases its juices. Then, add the prepared spice paste to the meat and continue to sauté for another 7-8 minutes, mixing well, until the oil separates from the mixture.

6. 6.Pressure Cook

   Pour in about 2 cups of hot water, or enough to just cover the meat. Add 2 whole garlic heads. Close the pressure cooker and cook for 4-5 whistles. Once done, turn off the heat and let the steam release naturally before opening the lid.

7. 7.Serve

   Once the pressure has released, open the cooker. Stir the curry and serve hot with rice or bread.