Goat Meat Curry - Nepali Style

Step 1: Prepare Meat and Onions

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7: Serve

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

• For best flavor, use mustard oil.

• Allow the pressure cooker to release steam naturally for a richer flavor and tender meat.

• Sauté onions until golden brown to achieve a good color for the curry.