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Punjabi Goat Curry

5 from 1 vote
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Equipment

  • Instant pot

Ingredients
  

  • 2 pounds bone-in goat pieces
  • 2 tablespoons oil
  • 2 large onions chopped
  • 3 bay leaves
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cardamom seed
  • 2 small cinnamon sticks
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon ground red pepper
  • 1/8 teaspoon ground cloves
  • 2 tablespoons chopped garlic
  • 2-1/2 tablespoons grated ginger
  • 1 tablespoon ground coriander
  • 2 teaspoons ground turmeric
  • 2 teaspoons garam masala
  • 28 ounces crushed tomatoes
  • 14.5 ounces canned diced tomatoes with juice
  • sliced hot green chillies as desired

Instructions
 

  • Season goat with salt and black pepper and brown in the oil.
  • Remove goat to the Instant Pot and add the onions to the pan and brown.
  • Place the onions in the pot with the goat and all the other ingredients and stir well.
  • Close the cooker lid, lock and set the vent to seal.
  • Cook at pressure on manual/high for 50 minutes, then use the quick release.
  • Remove lid after all the steam has subsided.
  • Serve curry garnished with sliced hot chillies and steamed rice.

Notes

From the kitchen of palatablepastime.com
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