Khatta Meetha Meat - Instant Pot Tangy Goat Curry

Shilpa

Khatta Meetha Meat - Instant Pot Tangy Goat Curry

Goat lovers, this Khatta Meetha Meat - Instant Pot Tangy Goat Curry recipe is for you. This curry is comfort food at it's finest. Low in carbs and perfect for your family meals or sophisticated dinner parties. This cozy delight is traditionally served in Jammu restaurants as well as celebrations, including weddings, and parties.

Print Recipe

Prep Time 5

Cook Time 50

Total Time 55

Servings: 4

Course: Side Dish

Cuisine: Dogra, Indian, Kashmiri

Ingredients Method

Ingredients

4 tbsp mustard oil or oil of choice
1.5 pounds goat (either shoulder or leg pieces cut in about 2 to 3 inch pieces)
1/2 inch cinnamon stick (dalchini)
1 and 1/2 tsp cumin seeds (jeera)
2 cloves (laung)
2 whole black cardamom pods (kali elachi)
1 whole dried red chili pepper
1 onion (1 cup chopped)
1 tbsp ginger garlic paste
3 tsp kashmiri chili powder
1 and 1/4 cup water (divided)
1 and 1/4 tsp ground turmeric (haldi)
1 and 3/4 tsp salt
2 tsp ground fennel (saunf powder)
4 tsp dried fenugreek leaves (kasoori methi/ kasuri methi) (crush kasuri methi between your palms before adding)
4 tsp mango powder (amchur/amchoor powder)
3 tsp jaggery powder
2 Serrano peppers (small) (hari mirch, whole) (optional)
1/4 cup fresh cilantro leaves (dhaniya ke patte)

Method

Prep

Rinse and chop the onions and cilantro finely.

Cook

Select sauté on the instant pot and adjust to normal. Add oil to the pot. When the oil is hot add in the cinnamon stick, cumin seeds, cloves, black cardamom pods, and whole dried red chili pepper. Additionally, let the whole spices sauté for a minute.
When the cumin seeds splutter add onions and ginger garlic paste. Moreover, let the onions turn golden, it should about 3 minutes. Keep stirring.
Next, add the goat pieces and sauté for about 8 to 10 minutes until the goat pieces turn brown. Keep stirring well.
Once the meat is browned, add in Kashmiri chili powder and 1/4 cup water. Sauté and stir for a minute or two. Further, add in the ground turmeric, salt, ground fennel, and 1 cup water to the pot and give it a good stir.
Finally, make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well. Press cancel. Secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 30 to 40 minutes.
When cooking is complete, use quick pressure release to depressurize.
Open the lid, add in dry mango powder (amchur), jaggery, and serrano peppers. Again, select sauté and let it sauté for a minute, until it comes to a boil, and keep stirring well to make sure that the spices are mixed well. Top with serrano peppers, and Kasuri methi.
Press cancel and transfer the cooked meat in a serving bowl. Garnish with cilantro, and serve over steamed rice.