Friends over for dinner on Monday, and I'm going to combine two firsts: (1) cooking meat [goat, on the bone, Indian style] curry, (2) in a pressure cooker.
I'm not sure why I've never cooked goat - it just hasn't happened. I've certainly eaten lots. Baaaaa.
I'm not sure why I've never used my pressure cooker. Maybe I did try it once, and the benefits weren't obvious, but cleaning was a pain.
Anyway, here I am. What is the secret to cooking curry in a pressure cooker? Will it blow up?
I have done some research. My pressure cooker is a western model - a F*GOR - but all the Indian pressure cooking recipes I've found measure time in "number of whistles" which I don't think applies, as my pressure cooker lacks the familiar whistle on the top.
(As an aside, does a pressure cooker offer any quality benefits over other methods of cooking? I know it's supposed to be faster, but that is somewhat offset by the cleaning hassle.)
Updated 41 minutes ago | 74
Updated 1 month ago | 1
Updated 4 months ago | 2
Updated 18 days ago | 1
Updated 44 minutes ago | 90