Before I get to the recipe – I have to share some exciting news!!
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.Print
Goat Curry in a Hurry (Instant Pot Recipe)
- 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