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Goat Korma (Braised Goat Curry)

Before I was pregnant with my first child, I never wanted to eat goat meat. I hated it. I remember my parents, uncles and aunts getting excited when they found out someone had made a goat dish because it was a delicacy. Goat meat was hard to come by in the United States growing up. It was made only on special occasions. I would hate those days. Never wanted to eat it and had always hoped that there would be another option for me to try. I was never that lucky.

Skip to when I was pregnant and goat meat was a little easier to find. My sister came to visit me and had made goat chops for my husband. He kept it in the freezer hoping to eat it at a later time. Unfortunately, my pregnant-self had other plans.  I devoured the whole Tupperware full of delicious meat before my husband could blink an eye. Who knew it tasted so yummy?

Goat meat is considered a red meat but unlike other red meat, it is leaner. Because of the lower fat content, it requires longer cooking to keep it tender. Cooking with a pressure cooker helps keep that tenderness.

For my goat recipe, I am making korma. Korma in Urdu, literally means braised. Korma is usually made with yogurt but can be made with cream. The base is also mainly onions unlike a tikka masala curry where the base is mostly tomatoes. I am also making it in the Instant Pot.

Instead of pictures, I have created a video to demonstrate how to make Korma. If you are looking for the creamier version that you find in restaurant, I suggest substituting cream for the yogurt and using cashew paste**.

Goat Korma

Print Recipe
Serves: 4 Cooking Time: 1 hour

Ingredients

  • 2 large onions, chopped and fried*
  • 6 green cardamom pods
  • 2 black cardamom pods
  • 1/2 tsp black peppercorns
  • ½ tsp cloves
  • 2 bay leaves
  • 2 cinnamon sticks
  • 1 tbs oil
  • 3 tsp coriander powder
  • 2 tsp red chili powder (adjust seasoning if you like it less spicy)
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • ½ tsp fennel powder
  • Salt to taste
  • 1 ½ tbs garlic paste
  • 1 tbs ginger paste
  • 1 cup yogurt
  • 2 tsp tomato paste
  • 2 lbs frozen goat pieces - do not defrost. If not frozen lower cooking time by 10 minutes.
  • 1 cup water

Instructions

1

Turn on Instant Pot to sautè. Once hot, add cardamom pods, peppercorns, cloves, bay leaves, cinnamon sticks and toast for about 30 seconds. (If using a stovetop pressure cooker, put cooker on stove and heat up.)

2

Add all spices and cook for 30 seconds.

3

Now add ginger and garlic pastes. Give it a quick stir.

4

Add onions, yogurt, and tomato and stir again.

5

Add frozen goat on top of mixture. If not frozen, lower cooking time by 10 minutes.

6

Pour water over the goat.

7

Close lid and press cancel on the instant pot.

8

Press Manual on instant pot and set to 35 minutes with vent closed. (If using stovetop pressure cooker, after first whistle lower heat and cook for 35 minutes)

9

Once pressure has released naturally, open lid and adjust salt to taste.

10

Serve with garlic naan or rice.

Notes

*To make fried onions, take 2 onions and slice them. Warm up about an inch of oil and warm until hot. Add onions until they are fried brown. . Set aside on a paper towel to remove excess oil. **To make cashew paste, take 1/4 cup raw cashews and blend with about 2 tsp water until a paste is formed.

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