This is purportedly the meatloaf recipe from Ann Landers’ sister.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 ½ pounds baby goat meat, cut into small cubes
- salt to taste
- 3 teaspoons ground turmeric, divided
- 5 tablespoons vegetable oil
- 1 teaspoon white sugar
- 3 medium potatoes, halved
- 3 pods cardamom
- 4 whole cloves
- 1 (1 inch) piece cinnamon stick
- 3 medium onions, thinly sliced
- 2 green chile peppers, minced
- 4 cloves garlic, minced
- 1 (1 inch) piece minced fresh ginger root
- 2 medium tomatoes, sliced
- ¾ teaspoon chili powder
- 2 ¼ cups water, divided, or as needed
- freshly chopped cilantro
Instructions
- Wash goat meat well under cold running water and pat dry. Rub in salt and 1 teaspoon turmeric powder. Set aside for 10 minutes.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add sugar, allowing it to caramelize. Saute potatoes in the caramelized sugar until golden, about 5 minutes. Remove potatoes and set aside.
- Stir in cardamom pods, cloves, and cinnamon stick. Add sliced onion, chile peppers, garlic, and ginger. Cook until onions are soft and golden, about 5 minutes. Stir in tomatoes, remaining 2 teaspoons turmeric powder, and chili powder; cook, stirring often, for about 5 minutes. Add goat meat, stirring to blend everything. Add enough water to cover the meat, about 2 cups.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Taste curry and adjust seasoning with salt and sugar to taste if necessary.
- Check the goat to make sure it is tender. Add the potatoes and about 1/4 cup more water. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
- Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning once more. Transfer to a serving dish and garnish with fresh cilantro.
- If you don’t have a pressure cooker, adjust cooking time and simmer on low heat for 2 or 3 hours or until meat is tender. Add potatoes for the last hour.
Nutrition Facts
| Calories | 466 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 5 g |
| Protein | 49 g |
| Saturated Fat | 3 g |
| Sodium | 161 mg |
| Sugars | 6 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
One of my favorite curry recipes I’ve tried! If you’re not a fan of goat you can make this with beef as well. I love the potatoes in this.