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.
You can also serve this with these tangy spiced potatoes also made in an Instant Pot and Indian flatbread (pictured below: roti made with a rotimatic – you can read my rotimatic review here).
Can’t wait to hear what you think of this!
- 2 tablespoons oil of choice (I like avocado oil)
- 2 pounds bone-in goat (or lamb) pieces (shoulder or leg)
- 2 onions, diced
- 1 ½ inch knob fresh ginger, minced
- 3 cloves garlic, minced
- 4 whole cloves
- 4 cardamom pods
- 1 bay leaf
- 1 tablespoon coriander powder
- 2 teaspoons salt, adjust to taste
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ¼ – ½ teaspoon cayenne, adjust to taste
- 2 (14 ounce) cans organic diced tomatoes
- ½ cup water
- ½ pound potatoes, cut in half, optional
- Press the sauté button on the Instant Pot, and add the oil and goat meat to the pot. Once the outside of the meat begins to brown, add the onion, garlic, ginger and spices. Stir-fry for 2-3 minutes.
- Pour in the diced tomatoes, water and potatoes if using.
- Secure the lid, close the pressure valve and cook for 45 minutes at high pressure.
- Allow the pressure to release naturally.
- If you’d like for the dish to have a thicker consistency, press the sauté button to reduce or boil off extra liquid.
Like this recipe? Then check out my cookbook: Indian Food Under Pressure for more Indian Instant Pot Recipes!
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