Indian Curry Goat
By :Amy Jacky
Print Recipe
Make this super tender & moist curry goat exploding with depths of fragrances & flavors. Prepare to be addicted to this thick and mildly spicy curry!
Votes: 4
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Meat
Duration 1-2 hours
Diet Low Carb
Cooking Technique Pressure Cook
Main Ingredient Curry Powder, Goat, Potatoes
Prep Time 15 minutes
Cook Time 65 minutes
Servings
2-4 servings
Ingredients
  • 17.5 ounces goat shoulder frozen, cubed
  • 8 garlic cloves minced
  • 2 small onions sliced or diced
  • 1 medium shallot minced
  • 1 tablespoon Ginger minced
  • 1 medium potato quartered, a natural thickener to thicken the pressure cooker curry sauce.
  • 1 tablespoon cilantro chopped
  • 2 tablespoons olive oil
  • 3 tablespoons curry powder
  • 1/4 teaspoon Indian chili powder mild
  • 1/2 cup tomato paste
  • 1 1/4 cup Water or unsalted homemade chicken stock
  • kosher salt to taste
  • black pepper to taste
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Meat
Duration 1-2 hours
Diet Low Carb
Cooking Technique Pressure Cook
Main Ingredient Curry Powder, Goat, Potatoes
Prep Time 15 minutes
Cook Time 65 minutes
Servings
2-4 servings
Ingredients
  • 17.5 ounces goat shoulder frozen, cubed
  • 8 garlic cloves minced
  • 2 small onions sliced or diced
  • 1 medium shallot minced
  • 1 tablespoon Ginger minced
  • 1 medium potato quartered, a natural thickener to thicken the pressure cooker curry sauce.
  • 1 tablespoon cilantro chopped
  • 2 tablespoons olive oil
  • 3 tablespoons curry powder
  • 1/4 teaspoon Indian chili powder mild
  • 1/2 cup tomato paste
  • 1 1/4 cup Water or unsalted homemade chicken stock
  • kosher salt to taste
  • black pepper to taste
Votes: 4
Rating: 5
Rate this recipe!
Instructions
  1. Press Sauté button and click the adjust button to go to Sauté More function on the Instant Pot. Wait until the indicator says "hot".
  2. Add 1 tablespoon of olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the goat shoulder into the pot.
  3. Add in 2 pinches of kosher salt and black pepper. Then, brown the goat shoulder on all sides for a total of roughly 5 minutes. Remove and set aside.
  4. Reduce the heat to medium by pressing cancel button, then press sauté button. Add 1 tablespoon of olive oil into the pot, then add in the sliced onion, minced ginger and shallot, then stir for roughly a minute. Add the minced garlic and stir for roughly 30 seconds until fragrant.
  5. Add in 3 tablespoons of curry powder and 1/4 teaspoon of Indian chili pepper, then stir for roughly 1 to 2 minutes until fragrant.
  6. Add 1/4 cup of water or chicken stock and fully deglaze the pot. Add in the remaining 1 cup of water or chicken stock.
  7. Place all the goat shoulder with all the meat juice into the pot. Add tomato paste on top of the goat shoulder. Do not stir. Add in the quartered potatoes.
  8. Close lid and pressure cook on Manual at High Pressure for 35 to 40 minutes. Turn off the heat and fully Natural Release (roughly 15 minutes).
  9. Open the lid carefully, break up the potatoes to thicken the curry sauce. Stir in one tablespoon of chopped cilantro.
  10. Taste the seasoning and add in more salt to greatly enhance the flavors. Serve immediately.
  11. Spiciness: Our pressure cooker curry goat recipe is mildly spicy. If you like it hot or very hot, use 1/2 teaspoon (or more) of Indian chili pepper instead. Be cautious of the amount as Indian chili pepper is very hot. Curry Powder: Please use a high quality blend of curry powder as it’s the heart and soul of this dish. We bought ours at our local “Indian town”. But if you couldn’t find any curry powder, you can make your own from scratch.
Recipe Notes

 

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