Goat curry with poppy seeds

Ingredients

• 700 g of goat meat
• 5 to 6 tablespoons of oil
• 4 tablespoons of poppy seeds
• One bay leaf
• 4 small cardamom pods
• One piece of cinnamon stick
• 2 pieces of ginger (about 5 cm each)
• 8 to 10 cloves of garlic
• 2 medium-sized onions
• 4 to 5 green chili peppers
• salt

Wash the pieces of meat, then prepare the spice paste.

First, prepare the pumpkin: reduce the 4 tablespoons of seeds to a powder using a dry blender, then add 60 ml of water and blend again to create a pumpkin puree. Set aside in a bowl. Next, prepare the ginger, garlic, 3 green chili peppers, and chopped onion by mixing them with 60 ml of water in another bowl.

Place the pressure cooker on the stove and pour in the oil. Once it’s hot, add the bay leaf, cinnamon, and cardamom, lightly crushed to release their fragrance. When the whole spices begin to perfume the oil, add the meat, stir for a few moments, then add the ginger-garlic-onion paste.

Make sure the meat is well browned with the spices, until the raw smell of garlic and ginger disappears. Then add the pumpkin seed paste, brown for another 5 minutes, and then add salt and pour in 200 ml of water, or slightly less than a cup.

When the meat is cooked through, turn off the pressure cooker and let it continue to cook for 5 or 6 whistles, depending on your pressure cooker and the type of meat. Turn off the heat.

Once the steam has completely subsided, open the pot and add the remaining chopped chili peppers. Reduce until the desired consistency is reached, then turn off the heat. The dish is quite creamy; serve with rice, pilaf, or even parathas.