It’s kind of surprising to me that one of my most popular recipes on the blog is my slow cooker goat curry. I honestly had no idea that so many of you eat and enjoy goat meat. I absolutely love it and it really makes me happy to see that you all do too! I make my goat curry all the time and while it’s definitely worth the wait… I’m an impatient girl.
I want a big bowl of goat curry that tastes slow cooked… BUT I want it fast. I like my curry… in a hurry.
Since I want dinner on the table ASAP, I figure you guys do too – which is why I’m sharing my recipe for goat curry made in an Instant Pot, an electronic pressure cooker. If you don’t have an Instant Pot, I’m sure a regular pressure cooker will work just fine. The reason I love the Instant Pot is because I can saute the aromatics (onion, garlic, ginger, spices) and cook the curry all in one pot. It’s an amazing device that makes clean up a breeze.
To make this goat stew even more comforting, I cut some potatoes in half and added them to the pot. I prefer eating this curry over basmati rice or cauli-rice, but sometimes I’ll just eat it by itself. It’s one of my favorite recipes to make during the colder months.
- 2 tablespoons avocado oil
- 2 pounds goat meat (or lamb) with bone
- 2 onions, diced
- 1 ½ inch knob fresh ginger, minced
- 3 cloves garlic, minced
- 1 bay leaf
- 4 cloves (whole)
- 4 cardamom pods
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon turmeric powder
- 1 teaspoon kashmiri chili powder(if using cayenne use a little less)
- 1 teaspoon paprika
- 2 (14 ounce) cans organic diced tomatoes
- 1 teaspoon garam masala, add more to taste
- ½ cup water
- ½ pound potatoes, cut in half
- Press the “Sauté” button on the Instant Pot, and add the oil and goat meat to the pot.
- Once the meat begins to brown, add the onion, ginger, garlic, Bay leaf and spices. Stir-fry for 2-3 minutes.
- Pour in the water, diced tomatoes and potatoes, then cover and lock the lid. Press the “Keep Warm/Cancel” button on the Instant Pot, then press the “Meat/Stew” button to begin the pressure cooking. It will automatically be set for 35 minutes. Increase the time to 45 minutes. Make sure the steam valve is closed.
- Once the stew is done, the Instant Pot will automatically switch to the “Keep Warm” mode. Allow the pressure to release naturally.
- If you'd like for the dish to have a thicker consistency, press the "Sauté”" button to reduce the liquid.
Looking for more Instant Pot Recipes? Try these:
Instant Pot Shredded Chicken
Instant Pot Saag
Instant Pot Carne Guisada
Instant Pot Habanero Chili
Instant Pot Dal Makhani
Instant Pot Texas Beef Chili
Instant Pot Ground Lamb Curry
Instant Pot Butter Chicken
Hi. Can I substitute lamb for the goat? Because to be honest, I don’t even know where to buy goat meat.
Sue, yes definitely! I’ve made this with lamb too and it is just as delicious 🙂
Hi! I only recently learned about the instant pot and I have yet to add it to my list of kitchen gadgets. For now, I only have a slow cooker. I imagine this could be done that way too. If you have any pointers aside from sautéing prior to putting it in the slow cooker, please let me know. I honestly have never had goat that I liked, but I hope your recipe knocks it out of the park!
Hi Bonnie! Yes, I actually have a slow cooker version of this recipe: myheartbeets.com/slow-cooker-goat-curry-indian/ I hope you love it!
Yum. I’ll be trying this recipe tonight with lamb in my Instant Pot. I wish that the were more Indian curry recipes for Instant Pot. I cannot wait to use this new kitchen gadget more often.
Awesome! I’ll try to keep developing more Instant Pot Indian recipes 🙂 All slow cooker recipes are really easy to adapt.
Hey Kseniya, there’s and Instant Pot for Indian Cooking Facebook group that has lots of Indian curry recipes too! The only problem is, sometimes there’s not the exact amount of ingredients needed etc… That is why I prefer this blog and it is actually where I learned about this fantastic website (myheartbeets!) Someone was praising it so i decided to check it out! Thanks My Heart Beets… I enjoy your humor as a fellow millenial Indian girl… and your recipes are awesome! I tried the butter chicken which came out great, and I can’t wait to try this one out too bc I’ve been hankering for some mutton. I’m assuming I can use this recipe with mutton too though instead of goat?
Priya, I’m so glad you found my blog through that group! It’s a great group 🙂 Can’t wait to hear what you think of this recipe – and yes mutton will work!
Thanks for this recipe. I have recently got an Instant Pot and can’t wait to cook this recipe. How do I turn this into goat biryani? M family loves goat biryanyi.
I’ve made the regular version about three times. Once we actually had little goat chops and it was amazing! I tried buffalo but it was too dry. I like to use 1 lb. of lamb and 1 lb. of beef stew meat. I always add vegetables to my stew. The last time I made it I added green tops from, I think the daichon radish. That particular batch fermented with a kind of vinegary flavor, so sadly we tossed the leftovers. I wonder if this has ever happened to anyone else? I make stews all the time with veggies and have never had this happen before. Thoughts?
We made this tonight and loved it! Just wondering though….do you really only do 1/2 lbs of potatoes? I had two russet potatoes and they weighed more than 1/2 lbs just the two of them. Any reason we couldn’t add more?
Glad you liked it, Jen! You can add as many potatoes as you’d like – totally up to you! 🙂
Hi, this came out really nicely, more sauce than I imagined, was it 2 x 14 ounce cans or 14 ounce in total of Tomatoes?
As it came out it gives a lot of servings for the cost, really nice.
Glad to hear you liked it! The recipe calls for 2 cans of diced tomatoes, so 28 ounces total. If you want to reduce the sauce, just hit the “saute” button once it’s done cooking to boil off extra liquid.
Such a fabulous recipe. We made it with lamb and a nighshade free version by, substituting grated 1.5 lbs butternut squash for the tomato + 1/4 C ACV; and parsnips for the potato. I also used ground spices instead of whole. Thank you for the awesome recipe with easy to follow Instant Pot instructions!
Thanks Shari and John! I’m so glad you liked the recipe – and thanks for sharing your substitutions! 🙂
We used lamb (leg, bone in) and substituted grated butternut squash and cubed parsnips for the nightshades (tomato and potato) and substituted white and black pepper for the paprika and chili (also nightshades.) it might have a slightly sweeter flavor due to our substitutions, but it’s all the rest of your spices in the ratios you’ve listed that make it so fantastic and tasty, so the substitutions worked perfectly well. The instructions were very easy to follow (my hubs actually made it!)
Thank you for this AWESOME recipe.
Hi, I just got an instant pot and this was the first meal i cooked in it. Im not sure if i did something wrong but it was more soupy than i expected. The flavor was great but i’m accustomed to Indian curries having a thicker consistency, did I do something wrong?
Hi Andy! Meat releases water as it cooks and that water content can vary so that’s probably why – once the curry is done, remove the lid and press the “saute” button to reduce the liquid until it reaches the consistency you prefer. I hope that helps! Let me know how this works for you!
I’m sorry, I don’t know how i missed the sauté comment in the earlier post. I dumped it all (what was left) back in the pot a day later and put it on sauté till it reduced. It came out amazing, all the flavors intensified and came together.. Thank you 🙂
I’m happy to hear that! 🙂
Hi, made this today and while it taste great, the curry came out more like a stew than a curry. I followed the directions – any idea what i may have done wrong?
I see the comment above now 🙂
Hi Adit, do you mean that it’s a thinner consistency than a curry? If that’s the case, just press the saute button once you remove the lid to reduce the liquid.
Dumb question, but when do I put in the bay leaf?
Hi Neil, that’s not a dumb question! Add it in with the ginger, garlic and spices. I just fixed the directions to include that information – sorry about that!
How many people is this recipe for please?
Hi, it should feed 4-5, depending on what else you serve.
I added a squeeze of lemon to the end and it was delicious! Thanks for this amazing recipe!
That’s great to hear! Thank you for letting me know how it turned out for you 🙂
This today with fresh tomatoes and it turned into a big watery mess. How did you avoid that in your steps
Farah, you can hit saute at the end to boil off extra liquid. Hope that helps!