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Goat curry (Chettinad Mutton)

(Adapted from Yummy Tummy Aarthi)

Ingredients

• 2 lbs bone-in goat pieces

Chettinad Spice Powder

• 1 dry red chili (adjust to taste)
• 3 tbsp coriander seeds
• 2 cinnamon sticks (about 2″)
• 2 tsp fennel seeds
• 2 tsp cumin seeds
• 1 tbsp whole black peppercorns
• 8 cardamom pods
• 5 cloves
• 2 star anise
• 5 sprigs curry leaves

For the Curry

• 4 tbsp coconut oil
• 1 cinnamon stick (2″)
• 4 cardamom pods
• 5 cloves
• 2 tsp fennel seeds
• 5 small shallots, thinly sliced
• 1 onion, thinly sliced
• 2 sprigs curry leaves
• 1 piece cinnamon stick (2″)
• 1 piece ginger (2″, peeled and minced)
• 5 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 tsp turmeric powder
• 2 tsp salt (plus more to taste)
• 4 cups water
• 1 cup coconut cream
• 1/4 cup fresh coriander leaves, finely chopped

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Instructions

1. Make the Chettinad Spice Powder

• In a skillet, dry-roast all the spice-mix ingredients over medium heat until fragrant and slightly golden (your kitchen should now smell like a South Indian holiday).
• Allow to cool, then grind into a fine powder. Set aside.

2. Build the Curry Base

1. Heat the coconut oil in a large cast-iron pot.
2. Add the cinnamon stick, cardamom pods, cloves, and fennel seeds. Let them sizzle until aromatic—about 1 minute.
3. Add the shallots, onion, and curry leaves. Sauté until lightly golden.
4. Add the minced ginger and garlic; cook for another couple of minutes.
5. Stir in the turmeric and salt.
6. Add the diced tomatoes and cook until completely broken down.
7. Add the Chettinad spice powder and mix well.
8. Add the goat pieces and stir-fry with the spices for 5–6 minutes.

3. Pressure-Cook

• Transfer everything to the Instant Pot.
• Add 4 cups of water (enough to submerge the meat).
• Select Meat/Stew mode and cook for 1 hour.
• Once the goat is tender, stir in the coconut cream.

4. Finish & Serve

• Sprinkle with chopped coriander leaves.
• Serve hot with basmati rice or naan (or both—no judgment).