Use this Pressure Cooker Curry Goat Recipe to cook super tender and moist goat meat. Prepare to be addicted to this thick, mildly spicy curry goat, exploding with depths of fragrance & flavors! 😀

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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!! 😛

Make this Pressure Cooker Curry Goat Recipe to cook super tender & moist goat meat. You'll love the thick curry exploding with depths of fragrances & flavors!

Before working with him, Indian food to me was just butter chicken, samosas, tandoori, naan, or curries. We didn’t know how much we were missing out!

Indian food is full of exciting spices, aromatic herbs, and chilies. It has a lot of complexity and depths of flavors and fragrances. There’s still so much more Indian food for us to explore.

We love eating lamb, so when we saw a bag of “bone-in goat meat (shoulder) for stewing” sitting right next to where we usually buy our lamb. We immediately jumped on it. Time for some pressure cooker curry goat! 😀

Ingredients for Indian Pressure Cooker Curry Goat Recipe


Indian Pressure Cooker Curry Goat Recipe Ingredients

Goat meat is somewhat a healthier and more flavorful version of lamb as it contains less cholesterol, fat, and protein than lamb (and beef too). It actually has similar amount of protein as chicken breast.

Instructions for Indian Pressure Cooker Curry Goat


Use this Pressure Cooker Curry Goat Recipe to cook super tender & moist goat meat. You'll love the thick curry exploding with depths of fragrances & flavors!

Step 1
Heat Up Pressure Cooker


Heat up your pressure cooker (Instant Pot: press Sauté button and click the 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 into the pot (Instant Pot: wait until the indicator says HOT).

If you are using frozen goat shoulder meat, be careful.

Step 2
Brown Goat Shoulder


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.

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.

Step 3
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 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.

Step 4
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 of water or chicken stock and fully deglaze the pot.

Add in the remaining 1 cup of water or chicken stock.

Step 5
Pressure Cook Curry Goat


Place all the goat shoulder with all the meat juice into the pot.

Add 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

  • Pressure Cooking Method: High Pressure for 35 to 40 minutes (See tips section above), then
  • Pressure Release Method: Turn off the heat and fully Natural Release (roughly 15 minutes)

Step 6
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. (We added 3 pinches of sea salt, please adjust accordingly)

Serve immediately!

Make this Pressure Cooker Curry Goat Recipe to cook super tender & moist goat meat. You'll love the thick curry exploding with depths of fragrances & flavors!

Tips for Indian Pressure Cooker Curry Goat Recipe


1. Cooking Time: 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.

Note: You don’t need to change the cooking time if you’re using thawed goat shoulder.

2. 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.

Ingredients for a VERY basic curry powder made from scratch


3. Spiciness: Our pressure cooker curry goat recipe is only mildly spicy. 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:

Can’t see the cooking video? Watch it here.

Now it’s YOUR turn to take out your pressure cooker and make some Indian Pressure Cooker Curry Goat Recipe!

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Indian Pressure Cooker Curry Goat
Make this super tender & moist curry goat exploding with depths of fragrances & flavors. Prepare to be addicted to this thick and mildly spicy curry!
Author:
Recipe type: Dinner, Lunch, Main Course, Meat, Intermediate
Cuisine: Indian  
  Prep:  |  Cook:  |  Total:
  Serving: 2 - 4
  Rated 5.0/5 from 3 reviews
 
Ingredients
  • 500 g frozen goat shoulder, cubed
  • 8 garlic cloves, minced
  • 2 small onions, sliced or diced
  • 1 medium shallot, minced
  • 1 tablespoon ginger, minced
  • 1 medium potato, quartered
  • 1 tablespoon cilantro, chopped
  • 2 tablespoons olive oil
  • 3 tablespoons curry powder *see tips above
  • ¼ teaspoon Indian chili powder (mild) *see tips above
  • 125 ml tomato paste
  • 1 ¼ cup water or unsalted homemade chicken stock
  • Kosher salt and black pepper
Instructions

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  1. Heat Up the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click the 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 into the pot (Instant Pot: wait until the indicator says HOT). If you are using frozen goat shoulder meat, be careful.
  2. Brown the Goat Shoulder: 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. 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.
  3. Sauté the Shallot, Onion, Ginger, Garlic: Reduce the heat to medium (Instant pot: press 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.
  4. Mix the 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 of water or chicken stock and fully deglaze the pot. Add in the remaining 1 cup of water or chicken stock.
  5. Pressure Cook the Curry Goat: Place all the goat shoulder with all the meat juice into the pot. Add 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).
  6. 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. (We added 3 pinches of sea salt, please adjust accordingly)

    Serve immediately!
Notes
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.


Use this Pressure Cooker Curry Goat Recipe to cook super tender & moist goat meat. You'll love the thick curry exploding with depths of fragrances and flavors!

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