madbaker | Deer Curry: How Are You? I Am Fine.

This week's Resolution Recipe: Goat [Venison] Curry in a Hurry.

2 Tbsp oil
2 lbs goat shoulder or leg, cubed
2 onions, diced
1 1/2" fresh ginger, minced
3 cloves garlic (Ha! I used... more.)

spices:
4 whole cloves
~~4 cardamom pods~~ (I'm not really a fan)
1 bay leaf
1 Tbsp coriander
1 tsp cumin
1 tsp garam masala
1 tsp paprika
1 tsp turmeric
1/2 tsp cayenne pepper
(Or, I suppose, a curry powder blend - but this lets you customize better.)

2 (14 oz) cans diced tomatoes (I used one can and ~14 oz fresh tomatoes, diced)
1/2 cup water
1/2 lb potatoes, cubed large
(I added: one can chickpeas)

In the Instant Pot, saute the meat in oil. When browned, add onion, garlic, ginger, and spices. Saute for 2-3 minutes. Add the water, tomatoes, potatoes, and chickpeas.

Secure the lid, close the pressure valve, and cook for 45 minutes at high pressure. Allow the pressure to release naturally. (This is at least 20 minutes.) Continue to saute for 10 minutes to thicken. Serve over rice.

What worked: I was given a hunk of venison; it had thawed and bled out a bit. Given that plus the natural leanness of venison, I thought curry would be a good vehicle. It tasted pretty good - although it could have used more garlic and heat. The chickpeas added a nice note.

What didn't: The original does not give times on several of the steps and it took longer than I thought it would. One of my issues with the Instant Pot is that because liquid does not evaporate, most sauces and stews are too thin for my taste. That was the case here; I hit saute for 10 minutes after opening, which got it to the right quasi-chunky texture, but I should have been stirring it constantly. There was a small amount of scorch on the bottom. I need to investimagate if I can saute on low.

It was unremittingly brown. I had planned to top with some chopped fresh cilantro, but I forgot.

Will I make it again? It won't be top of the list. But it was fine and I wouldn't mind.