Goat Karahi - Mutton Kadai, this is a pakistani dish made in kadai. It is a simple recipe prepared in mustard oil with julian ginger. It is so yummy. If you are craving for a sumptuous mutton dish, then here is your dish. It works well both for lunch as well as dinner. You can explore a well illustrated Goat Karahi - Mutton Kadai dish here.
Mix goat with onions, tomato, Chilly powder, garam masala 1 tablespoon (leave the half tablespoon to use at the end of the cooking), turmeric powder, whole jeera and salt. Mix it well and pressure cook it. I usually do for 7 to 8 whistles (around 15 to 20 mts) in prestige cooker (in usa, alway goat takes this much time). It might vary if it is baby goat. So adjust the whistle accordingly.
Once mutton is cooked, leave it to cool down and pressure from the cooker to be released.
Take a kadai and heat the mustard oil until smoke comes. Then switch off the stove and let it cool. This way mustard oil's pungent taste will be reduced. Then add heat again and add the garlic and saute until it changes the color.
Now add the cooked goat with gravy to the kadai and mix very well and cook for 10 mts and gets little thicker. Also check the salt and adjust it if necessary. If it is not spicy enough for you, add few slit green chillies. Once it is thick add the Curd, mix well and bring to a boil.