This is a good depression dish as its comforting and hearty but also so spicy it will force your brain to give you endorphins.

For around the last 10 years, if I was feeling especially low, I would get a take out order from one of my favorite northern Indian or Pakistani places. This was a favorite ritual, especially after tattoos, where I learned to expect the drop in mood during the hours following the initial high. When I lived in the Bay Area, this ritual was not only possible but relatively affordable, but now that I live in Oregon the options are a lot slimmer and significantly less spicy.

Cooking this recipe is a good use of free time when feeling low and, when eaten, will hopefully be so spicy that your ruminations and negative self talk will be impossible to pay attention to for how ever long the spiciness lasts you.

Also, after reading and recreating a number of different recipes for this dish, my version is a riff off of my favorites so far: Shehar Bano Rizvi’s recipe from her cookbook ‘Virsa’ and a couple different recipes from the ‘Curries with Bumbi’ Youtube channel, both of which I’d recommend. The main difference is a few spice tweaks, browning the meat before hand (which does not appear to be common in a lot of Indian and Pakistani curry recipes I’ve read) and ramping up the heat level.

Warning: Habaneros and serranos are very spicy, so cook and eat this curry with that in mind. If you’re unsure, maybe start with half or a quarter of the serranos and habaneros and see what that’s like. But overall I’d say just adjust according to your taste and heat tolerance: the goal of a recipe this spicy is, as I see it, to feel the heat enough that you get some endorphins, can’t think for a few minutes, and that also tastes good, so go with what makes sense for you.

Ingredients

• 1 lb of Lamb or Goat, Cut into Chunks
• 1 Large Onion, Halved and Thinly Sliced
• 1 Tbsp Ground Fresh Ginger
• 1 Tbsp Minced Garlic
• 2 Medium Tomatoes, Diced
• 2 Medium Yukon Gold Potatoes, Peeled and Quartered
• 4-6 Serrano Chiles, Diced
• 2 Habaneros, Tops Cut-off But Left Whole
• 1/4 – 1/2 Cup of Mustard Oil, (Canola Oil is okay if you don’t have mustard oil)
• 6 Green Cardamoms
• 2 Inch Piece of Cinnamon Bark
• 8 Black Peppercorns
• 4 Whole Cloves
• 1 Large Bay Leaf
• 1 Tsp Nigella Seeds (optional but tasty)
• 1/4 Tsp Turmeric Powder
• 2 Tsp Ground Coriander Powder
• 1 Tsp Kashmiri Chile Powder
• 1/2 Bunch of Cilantro, Chopped

Serves: 3-5 Total Time: ~ 1.5-2 Hours

Recipe

• Using the sauté function in the Instant Pot, heat the oil over medium-high heat until the oil is shimmering. (By the way you may want to open a window or turn on a fan because hot mustard oil can be very intense).
• Add meat chunks and brown nicely on at least one side. Try not to overcrowd the pan, otherwise they tend to steam instead of brown.
• Once the meat has a nice deep brown color on at least one side, remove from the pot and set aside.
• Lower heat to medium and add the cardamoms, whole cloves, cinnamon bark, peppercorns, and bay leaf. Stir the spices frequently, careful not to burn them.
• After a minute or so, add the Nigella Seeds (if using) and cook another minute, stirring frequently.
• Once the bay leaf has a little color, add the onions and serrano peppers with a big pinch of salt. Turn heat back up to medium-high and stir as frequently as you care to, but just make sure they don’t burn.
• Once the onions are soft and translucent, add the garlic and ginger and cook for a minute or two, stirring frequently.
• Add the chopped tomatoes with another big pinch of salt, stir, and cook covered for 3-5 minutes.
• Uncover the instant pot and stir. The tomato should be partially broken down at this point but if not, cook for a few more minutes.
• Add the turmeric, coriander, and Kashmiri chile powder, stirring frequently, carful not to burn the spices.
• After a minute add 1.5 cups of cold water, the habaneros, and return meat to pot.
• Place lid back onto the Instant Pot, setting it to high pressure for 30 minutes.
• While it cooks, peel the potatoes and cut them into quarters. Let them sit in a bowl filled with water until ready to use so they don’t oxidize and brown.
• After the Instant Pot is done with it’s 30 minutes, quick release the pressure. Once you’re able to, stir the mixture, taste for salt, and season accordingly. If the mixture is starting to burn add some more water.
• Add the potatoes into the curry and set the Instant Pot for high pressure for another 20-30 minutes (depending on how soft you want to the potatoes).
• Once finished cooking, quick release the steam. Fish out whole spices and habaneros.
• Taste and adjust salt, garnish with cilantro, and serve with rice or naan. (BTW this goes great with a spinach curry or Kachumber salad).