Hi everyone and welcome back to Tasting My Heritage! This newsletter is going to be my first recipe tutorial and I’m going to give you step by step instructions on how to make Pakistani style goat meat. As mentioned in my previous site post, goat is a common meat eaten in Pakistan because anything with pork is against their religion.
Ingredients:
- Half a teaspoon of cumin seeds
- 1 teaspoon of ground cumin
- Quarter teaspoon of turmeric powder
- Quarter teaspoon of red pepper flakes
- Salt to taste
- 1 teaspoon of coriander powder
- Half a teaspoon of black pepper
- 1 teaspoon of red kashmiri powder
- Two tablespoons of ginger garlic paste
- Ghee butter
- 3 onions
- 4 tomatoes
- 3 tablespoons of plain yogurt
When making the goat recipe this week, I used four pounds of goat meat because I prefer to have enough to last me for a whole week. I am a college student so meal prepping is my go-to when cooking.
All of this will be done using a combination of my stovetop and my pressure cooker. I have the gourmia pressure cooker.
Step 1: To begin adding our spices, you’ll want to use half a teaspoon of cumin seeds as well as 1 teaspoon of ground cumin. It’s good to use both kinds of cumin because one is good for flavor and one is good for the smell and aroma of your goat.
Step 2: For the rest of the spices, you’ll want to use a quarter teaspoon of turmeric powder, quarter teaspoon of red pepper flakes (you can add more of less of this- I like my food to have a kick but I don’t like it too spicy), salt to taste (I did 3 quarter teaspoons of salt), 1 teaspoon of coriander powder, half a teaspoon of black pepper, 1 teaspoon of red kashmiri powder (this adds red color to the meat for looks but it’s not spicy), and finally, two tablespoons of ginger garlic paste.
Step 3: Pour two tablespoons of melted ghee clarified butter over your goat. This is going to help marinate the spices well. After you mix all the spices and ghee together, you can marinate your meat. For the best flavor, it’s good to cover it and marinate it in the fridge overnight, but at least 2 hours is best.
Step 4: Once the meat is marinated well, you can go ahead and put your goat meat into the pressure cooker for 1 hour.
Step 5: Once the goat is almost ready to come out of the pressure cooker, you can get your onions and tomatoes and start chopping! Thinly cut your onions into pieces, but DO NOT DICE. For the tomatoes, do the same thing. For this recipe, I used 3 onions and 4 tomatoes.
Step 6: Once they’re all cut up, add some oil into a separate pot on the stove. When that’s all warmed up, you can add your onions in and brown them.
Step 7: When the onions are browned, you can add your tomatoes as well and let those cook until they’re soft.
Step 8: At this point, it should be time to take the goat meat out of the pressure cooker, so take that out and you can add your meat into the pot!
Step 9: From there, you want to add 3 tablespoons of plain yogurt in a small bowl will some water to it. Mix that all together and then add that mixture to your pot. Let everything cook together until the meat is tender. When it’s tender, that means it’s done!
Step 10: Serve with rice or roti as your side and enjoy your creation!
