This is my own version of the goat curry. Therefore, it is ‘Singaporean-ized’. It is simple, and as my family members want the goat meat to be extra soft and succulent, I cooked it with a pressure cooker and longer than usual.
For goat curries, always use the bones as it adds flavour. I added potatoes, and this is the Singaporean part, when it is about 10 minutes from finishing. The other Singaporean part is the coconut in the curry.
This is a flavoursome and wonderful curry. My parents always like mutton curry. This is the closest and healthier alternative. Really enjoyed!
1 kg goat pieces about 8 cm (I used shoulder)
1 big onion sliced thinly
5 cloves of garlic (chopped)
1 knob of ginger (grated finely)
1/4 cup of ghee
3 Tbsp chilli powder (as much as required)
2 cardamon pods
1 Tbsp ground turmeric
1 tsp cumin seeds
1 tsp ground coriander
1 tsp mustard seeds
1 tsp ground nutmeg
- In a pressure cooker, heat up the ghee.
- Add all the spices and fry until the mustard and cumin seeds pop.
- Add the onion, garlic and ginger and fry till the onions have turned yellow.
- Add the goat pieces.
- Add enough water to just cover half the height of the goat pieces.
- Cover the pressure cooker and cook for 20 minutes if goat is at room temperature. I cooked from frozen, so it took 45 minutes.
- Adjust seasoning and heat with chilli powder.
- Separate the goat pieces from the curry, and grind the curry into a smooth psate.
- Serve with nasi bryani, pilaf, french loaves and plain rice. Better eaten the next day.