Goat curry

Wash the goat meat well, dry and rub in salt and 1 teaspoon turmeric powder. Set aside for 10 minutes.

Heat oil in pressure cooker; add sugar and allow it to caramelise. Fry the potatoes until golden, then remove and set aside.

Stir in cardamom pods, cloves and cinnamon stick. Add sliced onion, garlic, green chillies and ginger. Cook until onions are soft and golden. Stir in tomatoes, 2 teaspoons turmeric powder and chilli powder; cook, stirring often for 5 minutes or so. Add goat meat, stirring to blend everything. Add enough water to cover the meat, about 500ml. Cover and pressure cook for 15 minutes.

Let the steam release by itself, and then open the lid and check the seasoning, adding more salt and sugar, if necessary. Check the goat to make sure it is tender. Add the potatoes and a little more water, about 1/2 a mug. Cook for another 5 minutes (up to two whistles), then check seasoning again.

Transfer to a serving dish, garnish with fresh coriander and serve with rice or hot chapattis.