You can have a perfectly cooked Kerala goat curry on your table in about an hour, thanks to the Instant Pot!
I have a north Indian goat curry recipe on the blog, so I thought I’d share a south Indian recipe for goat curry too. This is a Keralite recipe, and although both curries share similarities, they are also different in quite a few ways.
In Kerala, most of the recipes call for some form of coconut, curry leaves, and a spice blend known as either Kerala garam masala or meat masala. Meat masala is very different from the garam masala you might find in Indian stores or online, so please do not substitute it! Here is my recipe for meat masala; since I share many Keralite recipes on the blog, you’ll notice that I call for this blend often.
If you like my north Indian goat curry, then you will also like this Keralite goat curry. Both are equally delicious.
Have you noticed that I’ve been sharing a lot of Instant Pot recipes lately? I try to switch things up here on the blog, but the fact is that I use this appliance all the time.
The only reason I use my stovetop these days is if I’m feeling nostalgic and want to watch as my food simmers in a dutch oven on the stovetop. I usually only do this on weekends. During the week, I am all about quick and easy meals. It’s crazy that I can now consider this goat curry “quick and easy” thanks to my electric pressure cooker. The fact is that the Instant Pot is a godsend for those of us who enjoy cooking Indian food (in fact, I wrote this article about why you should cook Indian food in an Instant Pot in case you’re interested).
Serve this goat curry over rice or with Indian flatbread. And if you like this goat curry, then you will love my Kerala goat pepper fry!
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- 2 pounds bone-in goat pieces shoulder or leg
- 2 onions diced
- 1-2 Serrano peppers or green chili minced
- ¼ cup frozen shredded coconut
- 3 teaspoons minced garlic
- 2 teaspoons minced ginger
- 20 curry leaves
- 2 tablespoons meat masala
- 2 teaspoons paprika
- 2 teaspoons salt adjust to taste
- ½ teaspoon turmeric
- 1 to mato diced
- ½ cup water
- Press the sauté button and add the oil and mustard seeds to the pot. Once they start to splutter, add the goat, onions, and green chilies. Cook until the meat is browned on all sides.
- Add the shredded coconut, garlic, ginger, curry leaves, spices and stir well, then add the tomato and cook for 2-3 minutes or until softened.
- Pour the water into the pot then secure the lid, close the pressure valve and cook for 45 minutes at high pressure.
- Allow pressure to naturally release.
Like this recipe? Then check out my cookbook: Indian Food Under Pressure for more Indian Instant Pot Recipes!