Ingredients
- 2 whole cloves
(laung)
- 2 dried bay leaf
(tej patta)
- 1 cinnamon stick
2 inch piece (dalchini)
- 2 whole black cardamom pods
(kali elaichi)
- 1 whole green cardamom pods
(hari elaichi)
- 1.8 pounds goat (medium sized pieces) (shoulder, back, or chest)
- 1 cup water
- 3.5 tsp ground fennel
(saunf powder)
- 1.5 tsp ground ginger
(sonth)
- 2 tsp salt
- 1/2 tsp asafoetida
(heeng)
- 1/2 cup milk (plain and full fat at room temperature)
- 1 tsp ground turmeric
(haldi)
- 1/2 tsp garam masala
- 2 tbsp oil of choice
- 1 tsp cumin seeds
(jeera)
2 inch piece
Method
Prep
- You can crush the cloves, black cardamom pods, and green cardamom pod in a motor and pestle. This is optional. I have added the whole spices as is.
Cook
- Add cloves, dried bay leaves, cinnamon stick, black cardamom pods, and the green cardamom pod to the inner pot.
- Add the goat followed by water.
- Add ground fennel, ground ginger, salt, asafoetida and mix well.
- Secure the lid on the pot and close the pressure-release valve.
- Select manual and cook at high pressure for 30 minutes.
- When cooking is complete, use quick pressure release to depressurize for firm meat and natural pressure release for tender. Kashmiri's like the meat slightly firm.
- Open the lid.
- Select sauté, adjust to normal, and add the milk. Let it it sauté for 2 minutes until it comes to a boil.
- Then add ground turmeric, and garam masala and let it sauté for another 2 minutes.
- Meanwhile, in a pan turn on medium-heat add oil. Add cumin seeds and let them splutter. Turn off the heat and add the oil and cumin seed mix to the gravy in the pot.
- Press cancel and let it sit for a few minutes.
- Transfer to a serving bowl. Discard the bay leaves
Serve
- Serve with steamed rice.
Notes
- This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
- All these spices can be easily found in an Indian store.
- You can either use lamb or goat meat. I have used goat meat for this recipe.
- I buy the goat meat from an Indian grocery store and ask them to chop the shoulder to mid sized pieces. The mutton cut that I have used for this recipe is Bone-in shoulder. Shoulder takes long to cook since it is a sturdy meat. You can modify the cooking time to less depending on what type of goat meat you buy. Meat from the leg or breast cooks faster and you could reduce the pressure time to 25 minutes in case you choose those meat cuts.
- If the pieces are smaller than 2 inches then reduce the cook time to 25 minutes.