Step 1

Add goat, water, and salt to an Instant Pot or Pressure Cooker. I recommend cooking the gosht at high pressure for 30 minutes if you’re at low elevation and 1 hour for those at high elevation.

Step 2

Warm the ghee in a heavy-bottomed pan over medium-high heat. Then, add cumin seeds and green chilies. Cook until they begin sputtering.

Step 3

Add ginger and garlic, and cook for another couple of minutes until the raw smell fades.

Step 4

Add salt, pepper, Kashmiri chili powder, cumin powder, coriander powder, and kalonji seeds to a small bowl. Stir the spices and pureed tomatoes into the pan.

Step 5

Lower the heat, cover, and simmer for 15-20 minutes; stir frequently to ensure nothing sticks to the bottom. Then, remove from heat until the goat finishes cooking.

Step 6

Remove the goat from the Instant Pot or pressure cooker. Check for tenderness by attempting to separate the meat from the bone using a fork. The goat should easily pull.

Step 7

Add the meat to the reserved tomato masala, along with cilantro. If the goat is not pull-apart tender, simmer until it reaches the desired tenderness. If the goat is tender, simmer for 10-15 minutes until the goat incorporates with the masala.

Step 8

Garnish with fresh ginger and cilantro, and serve with naan or basmati rice.