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**.