Lately I have been busy with attending my son’s school interviews, soccer training and so on . Can’t believe my baby is starting school next year. I will be jumping on the bandwagon soon, hunting for school shoes ,uniforms ..err.. what else ?(GOOOgle ???) ahh my life !!
Wait! Please don’t leave.. This post it not all about kids and school…
On that note, I wanted to ask you -Have you tried goat meat? NO?!!
May I just suggest that you do, coz, once you try you will fall in love with this tender, low cholesterol, highly nutritive red meat .We can tackle crocodile and kangaroo meat later 😉
A little about goat meat . Did you know that 70 %of the world’s population eat goat meat ? this is because , goat meat ( Mutton )is the most nutritious red meat , naturally lean and low in saturated fat and cholesterol, especially for people who are watching what they eat .
For the rest of us, who have tried and love cooking with goat meat, I have this mutton dish decoded for you .This recipe takes less than 20 mins in the pressure cooker.
On a side note, I prefer to cook with a pressure than a slow cooker. I love both and I have both , but, I am a huge fan of pressure cooker , not only because of its convenience to make healthier food in less time by preserving the nutrition and retaining the texture , but also, helps in reducing energy bill 🙂
Back to my recipe
If you are working mom running short of time to provide quality meal for the family, this recipe will definitely come in handy.All you have to do is make some rice , saute all the ingredients for this mutton recipe in the pressure cooker, put the lid on and cook for 10 mins and BAM! dinner is ready.
Few thing to note before we start;
Indian cooking is based on Ayurvedic principle , every little spice has a unique part to play , they are not used haphazardly but for a purpose , I am not going into details as this deserves its own post .But for this recipe,please take time in sautéing the spices and the ingredients in the order mentioned . This allows the flavour of the spices to infuse the oil for maximum taste . Please let the onions cook and caramelise this will add a subtle sweetness to the curry and will cut the spiciness of the chilli powder /pepper . For a tangier version just squeeze half a lemon/lime at the end .
cooking time :30 mins
500 g Goat meat* cut into 1 inch pieces
1 medium onion finely chopped
1 sprig curry leaves
1 tbsp chopped coriander
2 cinnamon barks
1tsp fennel seeds
1 tbsp black peppercorns
1 tbsp Ginger garlic paste
1 tsp chilli powder* (1/2 tsp pepper powder for milder version )
½ tsp pepper powder
Salt according to taste
1/3 cup sunflower oil
½ tsp pepper powder
¾ cup of water
- Heat oil in the pressure cooker on medium flame. Add curry leaves, followed by fennel, cinnamon, cloves and black peppercorns. Close with a lid for 1 or 2 seconds as cloves and peppercorn may splutter.
- Open the lid, sauté the spices. Add onions. Sauté well until onion is translucent and caramelised for about 3 to 4 mins.
- Add ginger garlic paste. Mix well for 1 min.
- Add chilli powder followed by salt .Mix well.
- Add the mutton pieces; mix well, until the masala is coated. Leave it to cook for 2 to 3 mins.
- Add ¾ of water, Mix to combine and close the pressure cooker.
- When the pressure starts building, put the weight on.
- Cook for 10mins. Remove and allow the pressure to settle.
- Open the lid and allow gravy to boil on a medium heat for 3 to 4 mins.
- Finish off with pepper powder and coriander leaves.
Tastes amazing with steamed rice, roti’s or even with a slice of wholemeal bread. Just serve it with plain / Greek yoghurt on the side
Additional Notes :
*Lean beef stir strips can be used instead of goat.
Highly recommend to buy fresh goat meat from your local butcher as frozen ones are imported from overseas .