Pressure Cooker Goat Curry
Gauge pressure is positive for pressures above atmospheric pressure, and negative for pressures below it.
Recipe Summary Pressure Cooker Goat Curry
Tantalizing goat curry in a fraction of the time. Using an electric pressure cooker cuts down on the cooking time while still rendering tender meat. Serve over jasmine rice or with naan.Ingredients | Gas Pressure Conversions Gas Pressure Problems And Temperature Scales¼ cup vegetable oil, divided2 large onions, thinly sliced2 large tomatoes, peeled and diced2 tablespoons garlic paste1 tablespoon ginger paste2 ½ pounds goat meat, cubed1 cup water1 potato, cubed1 large carrot, sliced2 teaspoons garam masala2 teaspoons ground coriander1 teaspoon ground cumin½ teaspoon ground turmeric2 teaspoons salt, or to taste½ teaspoon ground red chile pepperDirectionsHeat 2 tablespoons oil in an electric pressure cooker on the "Sear" setting. Add onions; cook and stir until golden brown, 10 to 15 minutes.Transfer onions to a food processor; grind into a paste. Remove to a bowl.Combine tomatoes, garlic paste, and ginger paste in the food processor; puree until smooth.Heat remaining 2 tablespoons oil in the pressure cooker using the "Sear" setting. Add onion paste; cook, stirring constantly, until browned, about 2 minutes. Stir in the tomato mixture. Add goat meat, water, potato, carrot, garam masala, coriander, cumin, turmeric, salt, and red chile pepper.Close pressure cooker and seal according to manufacturer's instructions. Set the timer for 50 minutes at high pressure. Release pressure using the natural-release method according to manufacturer's instructions.Info | Gas Pressure Conversions Gas Pressure Problems And Temperature Scalesprep: 30 mins cook: 1 hr 2 mins total: 1 hr 32 mins Servings: 8 Yield: 8 servings
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