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.
“All I can say is wow! This was utterly delicious. And I’m looking forward to the next time I test drive one of your recipes.”
Natalie
Can I use Onion Masala in this Recipe?
If you have my onion masala prepared, then use 1 cup of onion masala and omit the onions, tomatoes, ginger, and garlic in this recipe. Easy!
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!
Goat Curry in a Hurry (Instant Pot Recipe)
Goat Curry in a Hurry (Instant Pot Recipe)
Ingredients
- 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
Spices
- 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 leave whole, optional
Instructions
- 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.
Notes
- 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.
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 Dal Makhani
- Instant Pot Ground Lamb Curry
- Instant Pot Butter Chicken
Mary Beth says
By incorporating the small changes suggested by other reviewers (I used our tomato sauce which I make by freezing our tomatoes as they come ripe in the summer. In mid-winter I thaw and squeezo them, and then simmer the sauce down on our woodstove until it’s well reduced) this was a delicious and accessible recipe. Thank you so much, Ashley!
I’d never cooked goat before but now that we have one in our freezer I was looking for a non-intimidating recipe and I wanted to use my Instant Pot to make sure the meat was tender. This recipe was perfect and tasty. I’m planning to make it again tonight!
Jessica Myers says
I had a friend that wanted to get rid of her billy goat. My husband shot it and we slaughtered and froze it. I made this recipe tonight and it was awesome! We both loved it. We both thought it was as good if not better than the local Indian restaurant. I have subscribed and look forward to more of your recipes.
Iris H says
Thank you so much for this recipe!! It was super delicious!!! Instead of diced tomatoes, I used crushed tomatoes and it was so creamy delicious!!! Thank you!!!!!
Ashley - My Heart Beets says
So glad to hear that! Thanks Iris!
Hamir says
This recipe is ridiculous. I’m not sure if Ashley has ever used an instant pot to cook a tomato based sauce but this will leave you with a watery meh of a result. I feel sad that she and most of the reviewers here have never tasted real curry.
The beginning is OK, fry the goat in oil (Not avocado oil, it’s a great salad oil but not a fit here)
Then take out the meat and fry just the onions until they are at least a deep brown, preferably a little black on the edges. THEN you can put in the ginger, garlic, and powdered spices, letting them cook until very aromatic. If you want to use the whole pods/seeds recommended in the recipe then you will need to prepare them in the instant pot before all of this or a separate pan. It’s generally better to just use the powder versions otherwise.
Then the most important bit COOK YOUR TOMATOES. At least until you get a nice deep colour. Preferably whole tomatoes that you have diced or crushed as canned diced ones are kept in shape with chemicals that add a weird taste.
Then you can continue with the remainder of the steps, seal, release, and serve.
Follow these instructions and you will have a passable easy curry on your hands but unfortunately good curry isn’t something you can just pop in and go. As AM says in his review, this curry just ends up tasting like tomatoes with a hint of other ingredients hanging around.
Unless you have marinated or pre-prepared your goat in some way cooking for only 45 minutes is going to leave you with some tough meat. There is a reason you generally need to order fresh goat meals hours or even the day before. I recommend letting it sit in plain yogurt for a day, no spices or anything special just meat in yogurt for 24 hours. It makes the goat fork-tender.
I understand you are trying to make a cute quick recipe that fits in with the lazy pressure cooker culture that is growing but this is too far a sacrifice on the quality of the food.
Siya K says
Same experience, couldn’t agree more with your review on this recipe
Yasmin says
Hello,
Love your recipes! This one came out delicious with some rice on the side! Your Kadhi is my go-to and i recently tried your dal in the IP that came out amazing too.
I am desi and I appreciate AM’s feedback. Taking their feedback into consideration I browned the onions a little before adding the meat and then I also did not use canned tomatoes I used 3 large vine tomatoes and I pulsed them in a chopper/processor before adding to the pot. Thats about it. I also cooked the meat for 45 minutes, did a quick release then I added small peeled red potatoes halved and then turned on the cooker for another 10 minutes and they were perfect.
Definitely will make this again!
Thanks!
AM says
I was skeptical about this recipe working out because I find that unless Indian curries start with thoroughly browning the onions and then adding tomatoes and thoroughly cooking the tomatoes, they lack the color or the depth of flavor. But given the reviews I tried it and really wanted it to work out. Unfortunately this didn’t work for me. Way too much tomato. That’s all I could taste. Sautéing to dry out the liquid didn’t help much with flavor. I realised later that most reviews are by non-Indian folks. This lacks the deep brown color and the depth of flavor that north Indian curries have.
JAIMIN THAKER says
Super helpful feedback. You’re right!
alex says
Can i add wine and which red or white wine or cooking wine
Natey214 says
Red wine would do well. After sautéing the goat, remove it and brown the onions deeply, pour in 1-2 cups of the wine, reduce until it no longer burns when you breathe in the fumes. Add the remaining ingredients and cook them together. I would recommend also cooking everything together for a bit before sealing to deepen the flavour.
Anthony says
A family favourite that I always have to make a double batch of. I have always loved goat, dad would make it and it ways went down well. It can be difficult to get goat so I have substituted the goat for beef and the flavours still work amazingly.
Thanks for sharing.
Ashley - My Heart Beets says
So glad to hear that!
Sam van der Walt says
Loved this recipe, don’t know why the rating on my first review was preset to 4 stars, this is a 5 star recipe!
Ashley - My Heart Beets says
Thank you 🙂 Appreciate the 5 stars!
Sam van der Walt says
Wow, wow, wow – thank you so much, what a fabulous recipe! So delicious, so easy too.
My family were so impressed!
Ashley - My Heart Beets says
I’m so glad to hear that! Thanks for letting me know how it turned out for you 🙂
Pamela Garfield says
Hi Ashley. I see that you’re slow cooker version says one can use boneless or bone in tote, whereas this instant pot version specifies bone in. Would boneless not do well with this version?
Tom Beattie says
Brand new instapot. Second attempt at using it and tried the curry goat. Good beyond our expectations. Can’t say enough about this recipe. Thank you! 5 stars
Deborah says
Your quick goat curry in the instant pot was DEEEEEElicious! My first time buying goat and I wasn’t quite sure what to do with it but this was so simple, fast and fool proof. I will be doing this again for sure – as well as visiting your site. Thank you.
Ashley - My Heart Beets says
Deborah, woohoo! I’m so glad to hear that! Thanks for letting me know how much you liked the goat curry 🙂
Fed says
Can I use yogurt instead of canned tomatoes?
Manny says
Improvised slightly….but after trying 6 recipes, finally found my base! Like the other 2nd gen Desi’s in the comments, haven’t had the confidence to host an Indian meal to my very ‘strict’ grandparents. Simple and delicious…thank you. 🙂
Ashley - My Heart Beets says
Manny, I’m so glad to hear that! Thanks for letting me know how it turned out for you 🙂
Preeya says
I ended up making this! It was easy and WOW so tasty 😍 I follow a low fodmap diet so I only used 1/4 onion, and I didn’t have garam masala so I subbed it for keema masala. It was still so good!!! Thank you sharing this delicious recipe!
Ashley - My Heart Beets says
That’s so great to hear! Glad it was a hit 🙂
Sukrit says
I’ve (indian) been following you to make indian food for me and my partner (Caucasian). I’ve needed to go home to help my family as my mom has been sick lately. As food is my love language, I decided to be in charge of meals and cleaning the house. Last night I made this goat curry as well as your chicken kabob patties and your sweet and spicy tomato chutney. My dad, who is very particular with his goat meat (as we have a family recipe he barely ever strays away from) absolutely loved it along with the chicken kabobs I made the night before that with the tomato chutney.
My anxiety with my family has gone down thanks to you and your recipes! <3
Ashley - My Heart Beets says
Sukrit, this was such a sweet comment to read. First, I’m sorry to hear your mom isn’t feeling well, wishing her a speedy recovery. How sweet of you to cook for your parents – I’m so happy to hear that your dad loved the dishes you made! I also have an Indian dad who is very particular about food lol, so I always try to have him approve my recipes, especially my Punjabi/North Indian ones – rest assured they are dad-approved ha. Thanks for taking the time to leave this comment 🙂
Catherine Boersma says
You have turned me into a superhero with this curry! I’m a white girl who married an Indian, and I needed a good curry recipe for my in-laws. This goat curry blew us all away! Thank you ❤️
Ashley - My Heart Beets says
Catherine, haha that’s awesome! I’m so glad you and your family liked this!
Preeya says
I cannot wait to try this next weekend! I sadly cannot tolerate onions though…..what would you suggest using as a substitution (if anything)?
Tanu says
Love this recipe. Can I make it using beef meat as well pls ?? And long to cook it pls ?
Thank you.
Ashley - My Heart Beets says
Thanks, Tanu! I haven’t tried this one with beef but I’m sure it’ll turn out well – you can reduce the cook time to 35 minutes and give that a try.
Natalie says
I’ve not cooked goat in a long time because it never turned out quite right but I wanted to treat myself for my birthday so I bought a pound of diced goat. Then looked for a recipe… Google brought me to you, which is great as I’ve made some of your other recipes (butternut squash ones mainly, after a glut last month) and so I thought I’d try this one. I made it with carrots instead of potatoes, and simmered after the time was up.
All I can say is wow! This was utterly delicious. And I’m looking forward to the next time I test drive one of your recipes.
Ashley - My Heart Beets says
Natalie, that’s so awesome to hear! I’m so glad you liked it! Thanks for letting me know how it turned out for you 🙂
AllieB says
Thank you so much for this recipe! I was skeptical at first because I’m so use to Indian dishes with a lot of steps and your recipe seemed delightfully easy. (don’t get me wrong, sometimes I like a complicated recipe because its fun to learn new techniques. But sometimes I girl has to eat!) Well, I’m a skeptic no more! The goat curry turned out amazing! And it was so easy! This is coming from a new mom too, so it always feels like I’m stretched too thin to do any cooking. I can’t wait to try your other recipes, especially the different bean curries! Chana dal is a house favorite, so I can’t wait to try your version out.
Ashley - My Heart Beets says
Hi Allie, I’m so glad you tried and liked this! I have a lot of easy recipes on the blog – and I always keep new moms in mind when sharing recipes, because I used to be one lol. Let me know what you think of the chana dal 🙂
Kevin Chambers says
Can I substitute Cardamom powder for the Cardamom pods? If so, what would the measurement be?
Ashley - My Heart Beets says
Hi Kevin, for this recipe I think that’d be fine – I would use 1/4 teaspoon.
Mike says
First time making goat curry at home. This is one very special recipe. The flavor was fantastic and the goat was fall-off-the-bone tender.
Although obvious, there was a step missing when transferred from the slow cooker version – grinding the cardamom and clove 😁.
Ashley - My Heart Beets says
Mike, so glad you liked it!
Ken Lutz says
Made it the other night with onion masala and lamb. We love lamb and it worker well but had a different taste. I added some lamb gravy granules and added 1/3 cup of single cream. The cream made it look more appealing. That tweak worked and everyone loved it. Also a dollop of sour cream is nice. Overall I probably won’t make it again soon but I love the site, the recipes and have just got the cookbook.
Narda says
I love this recipe I have cooked many times and it always turns out amazing! My kids love this recipe even though they are uncomfortable eating goat (anything cute) I don’t have a slow cooker so use a heavy pot I also swap the ground coriander for fresh roots.
My Heart Beets says
Narda, happy to hear that! Thank you for letting me know how much you like this 🙂
Pranali says
This dish turned out to be so delicious! My husband whi o usually doesn’t like goat/ lamb dishes loved it too! This is certainly going to be a frequently used recipe in our home.
My Heart Beets says
Pranali, that’s awesome! I’m glad you and your hubby both enjoyed this dish 🙂
Brandie says
We have been raising goats and chose this for our first ever time to taste them. This is such an amazing recipe I don’t know if I will want to risk trying others.
My Heart Beets says
Brandie, I’m so glad you liked this curry! I have a few goat curries on the blog you should try! This one is my favorite: https://myheartbeets.com/instant-pot-malabar-goat-pepper-fry/
Harper says
Hi there! Was thinking of using fresh serrano and maybe grated coconut as you’ve used in your other goat curry recipes. Wondering if you think this would fit the recipe well, and if so how would it be added and in what quantity?
Thank you so much!
My Heart Beets says
Hi Harper, I’m sure that’d be great in this – maybe try a quarter cup of the grated coconut? I actually also have a Malabar Goat Pepper Fry that calls for those two ingredients and it’s excellent if you’d like to give another goat recipe a try!
Gwyn says
Hi I’m making this for the second time. I also avoid nightshades so tonight am using parsnips and sweet potatoes. I will likely cook the goat for about 40 minutes do a quick pressure release and add the veggies and cook for another 5 min. Otherwise mush! Also do you put the cardamom pods and cloves in a little mesh bag. I know there’s a term for this but it escapes me at the moment!
My Heart Beets says
Hi Gwyn, I don’t put the whole spices in a sachet. I wrote a post about using/removing whole spices in Indian cooking if you’d like to take a read: https://myheartbeets.com/do-i-remove-whole-spices-before-serving-indian-food/
Anika says
I used beef for this recipe. It didn’t turn out the way I expected it to. Too much liquid, even after sautéing and getting rid of some. The taste was more on the bland side. It was more like a American style beef stew. I’m glad I gave it a try, but I won’t be making it again.
Elisabeth Groth says
I made this for dinner tonight minus the potatoes. Fantastic!!! Next time I’m going to add just a tiny OI ch of sugar, maybe less tomato and more water. But holy cow this is great!!!
My Heart Beets says
Elisabeth, I’m so glad you liked it!
Sarai says
Delicious!
Can this recipe be adapted to the “onion masala” concept?
If so, how much and when would it be added?
I made your “onion masala” and it’s so easy to use now I want to use it all the time! 😂😂
Gwyn says
This recipe was fantastic. There’s enough yummy sauce leftover I will just add a can of lentils and a few veggies and have another meal. Thank you!!
My Heart Beets says
Gwyn, I’m so happy to hear that! Love the idea of adding lentils and veggies to the soup for an extra meal – thanks for sharing 🙂
ST says
Hey, I tried the recipe and it turned out great. The only feedback I have is that IMHO 45 minutes is a bit much, the meat is overcooked I think. The amount of water is also a little much, it is more of a soupy consistency.
Thanks for your blog
My Heart Beets says
Thanks for the feedback.
Dinesh says
Hi while I am cooking lamb meat its taking 30 min for boiling and I don’t have pot .So can anyone guide me pls
Iman says
Hi Ashley
I would like to double this recipe for a dinner party. If I used 4lbs of goat would I double everything? Thanks so much love you recipes!
Iman
My Heart Beets says
Hi Iman! Yes double all of the ingredients but leave the cook time the same 🙂 Have a great dinner party!!
Atul says
Hi Ashley, I’m using mixed bone in mutton from a local halal shop. Won’t 45 mins be too much?
My Heart Beets says
I think it’ll be fine but you can always start with 30 minutes then add more time if needed 🙂
Another cooking Dad. says
Hi Ashley, thank you for posting this recipe. I’m getting ready to try it tonight.
I’m only writing now because I noticed many commenters who don’t know where to find goat meat. Besides the Halal/Middle Eastern stores mentioned by some commenters, many Asian markets (for example, “H-Mart” in my area and others) carry goat meat as well.
Another cooking Dad says
OKAY, reporting back after having made the recipe. I did not add potatoes but did toss in some trimmed green beans.
Great flavor, Ashley. Thanks much again for this recipe.
My Heart Beets says
I’m so happy to hear that! Thanks for letting me know how it turned out for you 🙂
Anna says
I made this and it was GOOD! I was sceptical as it was so very easy to prepare but I have been really impressed by the outcome. I only included 1 tin of tomatoes as it was verging on too much sauce hence the 4 stars instead of 5. Thank you!
Neeru says
I have always liked your recipes which are so simple and yet taste sooo goood !
Thanks for sharing the recipes .
I have a quick question – I really wanted to know that why are we given canned tomato as ingredients ( even in butter chicken ) and not fresh .
Is it possible for you to provide substitutes .
I avoid using canned and frozen as much as I can .
Thanks so much
Aj says
How long to wait natural pressure release before releasing it manually to open the lid?
Elisabeth Groth says
Depends on your model but mine takes about 10 minutes
Naz says
Do you have to use canned tomatoes?
Biju says
Would this work with lamb shanks? Would the duration for pressure cooking change? (Thinking 4 lamb shanks). Thanks!
Another cooking Dad says
I’ve done shanks in the instant pot and while the time varies by weight/diameter, I’ve never done them for as little as 45 minutes. Usually goat stew meat (or any stew meat) is chopped into pieces much less thick than a lamb shank even at mid-shank, let alone the thick part. Plus you have a lot more connective tissue to soften in shanks.
Most often I have mine under pressure for about 90 minutes. But I’m almost afraid to recommend one try that – cooking too long makes for a mushy mess. Maybe try 75, let sit 10, blow off steam and check. You can always put it back up to pressure another 15 or 20 if you like. It’ll be slow doing it this way, but once you get a feel for how long it takes in your pot you won’t have to do it iteratively after that.
Wayne says
Should drain the tomato’s? Can you give a more accurate amount of ginger? Maybe ounces or grams?
Alex says
Tried it… It was great. Now I’m making double the portion. Does the pressure cook time change?
My Heart Beets says
Alex, that’s great to hear! You can leave the cook time the same – it’ll take longer to reach pressure and that should be enough. If not though you can always just add another 5-10 mins if it’s not done.
Mona says
I cook my goat meat in a regular pressure cooker for no more than 15-20 minutes. Will cooking them for 45 minutes in the IP over-cook the meat?
My Heart Beets says
45 mins always works for me, but you can try it out for less time if you’d like – and then always add more time if you decide it needs to be cooked further. Hope that helps!
Asna says
Won’t the potatoes get super mushy if pressure cooked for 45 minutes?
My Heart Beets says
They will definitely be soft, you can leave them whole too if you’d like. Or you can wait until it’s done then add chopped potatoes and pressure cook for 5 more mins.
Michelle says
Hi Ashley. Do we drain the to tomatoes before using?
Thanks
Michelle
My Heart Beets says
No need to drain the tomatoes 🙂
Hannah says
Great recipe, but 2 cans of chopped tomatoes made it tasted too much like tomato stew and not curry. I still enjoyed it! I might just use 1 can of tomatoes. The potatoes melted into a mushy pieces into the stew so i would add it at the end.
Ethan says
You tag this recipe as keto, but it is still a bit too carb heavy for me. 2 onions is about 20g carbs. 28 oz of diced tomatoes is another 28g carbs. With incidental carbs (assuming no potatoes) and 4 services, that gives this about 12g of net carbs per serving. What else could substitute for the sugary tomatoes? How would the recipe be adjusted for that or using onion powder instead of onion?
My Heart Beets says
Hi Ethan, it is under the low carb/keto category – since everyone has different carb limits please adjust the servings according to your diet. You can try using onion powder but I haven’t tried it this way – if I do, I will be sure to update the recipe. Thanks for the feedback!
Chikoo says
I made this last week but felt the tomato portion was far too much for our liking. If we cut back the tomato portion how do we adjust the cook time and water content?
Divya says
If i want to cook with mutton,how many minutes should i put in pressure cook
My Heart Beets says
If you’re using lamb then you can do a 20 min cook time with NPR 🙂
Chikoo says
If you make half the recipe how long do you cook it for?
Chikoo says
Hi there – if I half the recipe (cooking for two) other than taking half the ingredients how long would the cooking time be instead?
My Heart Beets says
You can keep the cook time the same – it’ll reach pressure faster due to less contents in the pot but the cook time can stay the same.
Sam says
Hi Mam,
I planning to buy instant pot and debating between LUX and Duo Version (which has setting for Low and High pressure).
With Indian cooking /curries in mind – which one do you recommend ? do we need the one with pressure control ?
Appreciate your response!!
Thanks
My Heart Beets says
Hi Sam, here is a link for the instant pots (and accessories) that I recommend: https://myheartbeets.com/product-category/instant-pot-accessories/
Cathlin says
Hi! This looks fantastic! I wasn’t able to find bone in meat. Should I adjust the cooking time for chunks of meat without a bone? Or should it still cook for 45 minutes? The meat is a little fatty! So excited to try this!
My Heart Beets says
Cathlin, you can probably reduce the cook time to 30 minutes – if the meat isn’t tender, then just cook it for another 10 but I think it’ll be fine. Let me know what you think! 🙂
Leah Strock says
can you use frozen goat this way and brown the onion with the spices, then add the goat and the can of tomatoes?
My Heart Beets says
Hi Leah! I’m sure you can use frozen goat but you may want to add an extra 5-10 minutes to the cook time. Hope that helps 🙂
Azra says
I’m actually trying this recipe as we speak and it’s my first time using the instant pot. Do I keep it in the sauté setting the entire time? Once everything Was added after 30 min the instant pot just shut off. Help
My Heart Beets says
Hi Arza, once you’re done sautéing in step 1, then you’ll need to pressure cook the goat. So press the “manual” or “pressure cook” button on your IP and set the time to 45 minutes. Hope that helps!
Jules says
Sorry if this is an obvious question, but how do I manage the meat? Do I cut some pieces off the shoulder and just cook the pieces, do I just put the shoulder/leg in whole and cut the pieces later or do I cut the meat off the bone and also add the bone? Thanks.
My Heart Beets says
Hi Jules! When you buy it, ask the butcher to cut the pieces up for you – they usually have a special saw/machine to cut through the bone (I watch my butcher do it and it takes him less than a minute) or if you buy it frozen from an Indian grocery store then it’s usually already cut with the bone. If you’ve already bought a whole piece of meat then just remove the meat from the bone and cut the meat into smaller pieces – then add the meat pieces and the bone to the pot. Hope that helps! Let me know what you think of it 🙂
Kristin says
About what size should they be?
J says
Do you sauté the meat from frozen if I have frozen goat pieces?
Nikki says
Made this tonight with lamb and it was delicious!! I used the sauté mode to reduce the amount of gravy-it was perfect!
My Heart Beets says
Nikki, I’m so happy to hear that! Thanks for letting me know how it turned out for you 🙂
Divya P. says
This was delicious!!
My Heart Beets says
Divya, I’m so glad you liked it! Thanks for letting me know how it turned out for you 🙂
Kiran says
Honestly if you have a cookbook and this is ur full time job like be considerate for those that are just starting out. Why would you not add important details to the recipe like cook on manual? Wait 20ish minutes for natural release. I am just so frustrated after making this, it was such a dinner fail. Please add more details to ur recipes, I just know not to follow ur recipes from now on. I did not have a good experience. I chose this goat curry recipe over mumsicle kitchen based on these reviews under this recipe, people are giving it 5 stars and raving about it, but now it makes sense you only selectively approve comments to be shown that are raving. These comments like mine of course aren’t going to be featured on ur recipe on ur website, makes the whole thing such a misleading recipe. I don’t know how you ever will have any success in your business if your not honest with ur feedback.
My Heart Beets says
Hi Kiran, I’m sorry this didn’t work out. If you have questions now or in the future, I am happy to help you via the blog, email or on social media. Sometimes it takes me a little while to reply because I’m also a stay-at-home mom and I consider that (not my blog) my main job. I write the directions this way because all Instant Pot models are different. For example, my Instant Pot Ultra does not have a “manual” button. Also, for the record – I approve negative comments on my website too – I just happen to get more positive feedback than negative, thankfully. Best, Ashley
Sheri says
Hi Ashley – I thought your instructions are great – super easy and intuitive – not your fault some people expect to be spoonfed! Just cooking this now and house smells amazing
My Heart Beets says
Thanks, Sheri 🙂 Happy to hear that you like this!
Tina Downey says
Awesome! We found goat meat at a Middle Eastern market, followed the recipe exactly except we used closer to 1 lb of Yukon gold potatoes and cooked for 1 hour under pressure. It smelled fantastic the whole time. After removing the lid after pressure cooking, it looked a bit watery, but the favor was perfect and we ate it straight away with basmati rice and flat bread. Would not change a thing. What an excellent recipe! So easy and so delicious.
My Heart Beets says
Tina, that’s great to hear! Thanks for letting me know how it turned out for you 🙂
Tomasz Cudzilo says
Just made this over the weekend. AMAZING!!! Just like everything else I have ever made from the website or the cookbooks. Thanx Ash.
My Heart Beets says
So happy to hear that! Loved the pic on Insta too! Thanks for the review 🙂
Farah says
This today with fresh tomatoes and it turned into a big watery mess. How did you avoid that in your steps
My Heart Beets says
Farah, you can hit saute at the end to boil off extra liquid. Hope that helps!
Darsini says
I added a squeeze of lemon to the end and it was delicious! Thanks for this amazing recipe!
My Heart Beets says
That’s great to hear! Thank you for letting me know how it turned out for you 🙂
Dave says
How many people is this recipe for please?
My Heart Beets says
Hi, it should feed 4-5, depending on what else you serve.
Neil says
Dumb question, but when do I put in the bay leaf?
My Heart Beets says
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!
Adit K says
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?
Adit K says
I see the comment above now 🙂
Carla says
We are making this for Thanksgiving this year. Just my husband and I will be home. I was wondering how many servings this makes and the macros
My Heart Beets says
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.
Andy Harryman says
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?
My Heart Beets says
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!
Andy Harryman says
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 🙂
My Heart Beets says
I’m happy to hear that! 🙂
Shari Ciancio says
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.
Shari & John Ciancio says
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!
My Heart Beets says
Thanks Shari and John! I’m so glad you liked the recipe – and thanks for sharing your substitutions! 🙂
Mac says
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.
My Heart Beets says
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.
Jen says
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?
My Heart Beets says
Glad you liked it, Jen! You can add as many potatoes as you’d like – totally up to you! 🙂
Tamara says
Do you peel the potatoes?
My Heart Beets says
Totally up to you – either way works 🙂 I switch it up
Susan Knopf says
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?
Vivien says
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.
Kseniya says
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.
My Heart Beets says
Awesome! I’ll try to keep developing more Instant Pot Indian recipes 🙂 All slow cooker recipes are really easy to adapt.
Priya says
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?
My Heart Beets says
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!
Bonnie Praymayer says
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!
My Heart Beets says
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!
Sue says
Hi. Can I substitute lamb for the goat? Because to be honest, I don’t even know where to buy goat meat.
My Heart Beets says
Sue, yes definitely! I’ve made this with lamb too and it is just as delicious 🙂
Cyn says
Would it be possible to substitute beef in this recipe? I haven’t been able to find goat meat.
My Heart Beets says
I haven’t tried this with beef but I don’t see why not 🙂 Let me know how you like it!
Wanda says
Found it at Walmart by the lamb
Travis says
Wow, you must have an Amazing Walmart! The Walmarts in my state have neither goat nor lamb! The only places around me that have it are Middle Eastern grocery stores. The quality is fantastic, though.
(For those of you who have a similar problem finding goat, check the Middle Eastern stores out! Most decent sized cities have at least one. Even my relatively small southern city of <200k people has 2 or 3. Also, most Whole Foods stores have lamb, though not goat.)