What’s better than slow-cooked goat curry? Goat curry that tastes slow-cooked but is actually made in a fraction of the time! Thanks to the instant pot, you can now make goat curry in a hurry 😉
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.
Can I use Onion Masala in this Recipe?
If you’re not familiar with my onion masala series, please read about it – it makes Indian cooking so much easier!
To make this goat stew even more comforting, I cut some potatoes in half and added them to the pot. It’s one of my favorite recipes to make during the colder months.
Make this the perfect meal by serving it with these tangy spiced potatoes also made in an Instant Pot and Indian flatbread or basmati rice.
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
- 2 14 ounce cans organic diced tomatoes
- ½ cup water
- ½ pound potatoes leave whole, 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.
- If you'd like to make this using my onion masala, use 1 cup of onion masala and omit the onion, ginger, garlic, and tomatoes.
Looking for more Instant Pot Recipes? Try these:
- Instant Pot Shredded Chicken
- Instant Pot Saag
- Instant Pot Dal Makhani
- Instant Pot Ground Lamb Curry
- Instant Pot Butter Chicken