This delicious recipe comes from my Sindhi friend, Indur Shivdesani, an inspired home cook. In India, when we say the word for ‘meat’ – gosht – we generally mean goat. Indians use a pressure cooker to cook their everyday gosht. Without a pressure cooker, it takes three hours. I often take that longer time, as I can read and still give the occasional stir when needed. But Indur has convinced me that the taste of baby goat is much more delicate
