Make Indian Pressure Cooker Curry Goat Recipe (Instant Pot Goat Curry)! Super tender & moist goat meat. Prepare to be addicted to this thick, mildly spicy curry goat, exploding with depths of fragrance & flavors! 😀
We were so blessed to have met one of our talented chef & restaurateur clients from Chennai, South India.
He makes such amazing South Indian food. He totally blew me away with the most simple yet delicious Dosa.
Because of him, I fell in love with Mango Lassi, super tender and moist Nepalese Chicken 65 paired with house-made tamarind sauce & chutney. Oh, of course Masala Dosa and Vindaloo Dosa…I need one now!! 😛
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Here are the super brief conclusions from our testings.Choose the cooking time depending on how much chew you like the goat meat to have.
High Pressure for 35 minutes, then Natural Release: the goat meat is moist, flavorful, and have some chew.
High Pressure for 40 minutes, then Natural Release: the goat meat is moist, flavorful, and very tender.
The cooking time and release method makes a huge difference on the goat meat’s result. If it’s done incorrectly, the goat meat will be very tough and dry.
*Pro Tip: You don’t need to change the cooking time if you’re using thawed goat shoulder.
2. High Quality Curry Powder
Please use a high quality blend of curry powder as it’s the heart and soul of this dish. We bought ours in our local “Indian town”. But if you couldn’t find any curry powder, you can make your own from scratch.
Ingredients for a very basic curry powder made from scratch
Our pressure cooker curry goat recipe is only mildly spicy. So, if you like your curries hot or very hot, adjust the spiciness by using ½ teaspoon (or more) Indian chili powder. Be cautious and don’t burn your throat as Indian chili powder is very hot.
4. Make More Rice or Naan!
We ran out of rice soooo quickly as we were scooping the goat curry one spoonful after another.
So remember to make more rice than usual! 😉
Watch How To Make Indian Pressure Cooker Curry Goat:
Heat Up Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button, then press Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the goat shoulder in the pot (Instant Pot: wait until the indicator says HOT). If you are using frozen goat shoulder meat, be careful.
Brown Goat Shoulder: Add 1 tablespoon of olive oil in the pot. Ensure to coat the oil over whole bottom of the pot. Add goat shoulder in the pot. 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.
Sauté Shallot, Onion, Ginger, Garlic: Reduce the heat to medium (Instant pot: press Cancel button, then press Sauté button). Add 1 tablespoon of olive oil in the pot, then add in sliced onion, minced ginger and shallot, then stir for roughly a minute. Add the minced garlic and stir for roughly 30 seconds until fragrant.
Mix Curry and Deglaze: Add in 3 tablespoons of curry powder and ¼ teaspoon of Indian chili pepper, then stir for roughly 1 to 2 minutes until fragrant. Add ¼ cup (63ml) of water or chicken stock and fully deglaze the pot. Add in remaining 1 cup of water (250ml) or unsalted chicken stock.
Pressure Cook Curry Goat: Place all the goat shoulder with all the meat juice in the pot. Add 1/2 cup (125 ml) of tomato paste on top of the goat shoulder. Do NOT stir. Add in the quartered potatoes. Close lid and pressure cook at High Pressure for 35 to 40 minutes (See tips section above). Turn off the heat and fully Natural Release (roughly 15 minutes).
Garnish and Serve: Open the lid carefully, break up the potatoes to thicken the curry sauce. Stir in one tablespoon of chopped cilantro. Taste the seasoning and add in more salt to greatly enhance the flavors (Tip: we added 3 pinches of sea salt, please adjust accordingly). Serve immediately!
Potatoes: We used potatoes as a natural thickener to thicken the pressure cooker curry sauce. Spiciness: Our pressure cooker curry goat recipe is mildly spicy. If you like it hot or very hot, use ½ teaspoon (or more) of Indian chili pepper instead. Be cautious of the amount as Indian chili pepper is very hot.