Stovetop Method
Sauté the Meat
Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add oil and ghee.
Add goat or lamb along with ¾ teaspoon salt. Sauté for 6 to 7 minutes until browned on the edges.
Build the Curry Base
Add garlic and ginger and cook for 1 minute until fragrant.
Stir in onions, tomatoes, green chili, cardamom pods, cloves, cumin seeds, coriander powder, cumin powder, chili powder, turmeric, black pepper, and remaining salt.
Add 1 to 1¼ cups water, enough to partially cover the meat. Bring to a boil.
Simmer the Curry
Reduce heat to low, cover, and simmer for 1½ hours until the meat is tender but not falling apart. Add more water if needed during cooking.
Bhunai (Sautéing the Masala)
Increase heat to high and cook off excess liquid while stirring occasionally. Continue sautéing for 5 to 6 minutes until the oil separates from the masala.
Add Potatoes
Lower heat and stir in yogurt.
Add potatoes and 2 to 2¼ cups water depending on how much gravy you prefer.
Bring to a boil, then cover and simmer for 23 to 25 minutes until potatoes are fork tender.
Finish and Serve
Simmer uncovered for a few minutes until oil rises to the top.
Garnish with garam masala and chopped cilantro.
Serve hot with naan, roti, paratha, or basmati rice.
Instant Pot Method
Select “Sauté – High” and heat oil and ghee. Brown the meat with ¾ teaspoon salt for 5 minutes.
Add garlic, ginger, onion, tomatoes, chili, whole spices, ground spices, and remaining salt.
Add up to ¼ cup water if needed.
Pressure cook on High for 20 to 22 minutes. Allow natural pressure release for 10 minutes.
Use Sauté mode again to reduce excess liquid until oil separates.
Stir in yogurt, potatoes, and 2 cups water.
Pressure cook on High for 5 to 6 minutes. Natural release for 5 minutes.
Garnish with garam masala and cilantro before serving.