This Malabar goat pepper fry is a south Indian dish where the meat is coated in a thick and flavorful masala sauce. This dish is easy to make in an instant pot and results in perfectly tender meat.
Malabar goat pepper fry is one of my favorite ways to prepare goat meat. This south Indian dish is a flavorful dry curry that you can make right in your instant pot!
Yes, it’s true; you can make dry dishes in your instant pot. I have a couple of dry meat dishes already on the blog: chicken bhuna and Kerala beef fry. And to clarify, by dry meat, I don’t mean dry meat lol… 😂 I mean juicy meat that’s coated in a thick sauce rather than swimming in curry.
While I love a simple goat curry (I actually have a few on my blog, a North Indian goat curry, and a South Indian Kerala goat curry), I have to say this dry preparation is one of the best. Perhaps because it’s so different.
This goat pepper fry is made with a blend of spices, including black pepper and my special meat masala blend. It also calls for curry leaves, a hint of vinegar, and grated coconut (I buy frozen grated coconut from my local Indian grocery store).
You can serve this Kerala goat dry roast with any Indian flatbread (naan, roti, dosa, appam – to name a few) or with rice! I’d also suggest serving it with avial or a vegetable thoran and Kerala dal for a complete meal.
- 3 tablespoons coconut oil divided
- 2 onions diced
- 1-2 Serrano pepper or green chili minced
- 25-30 curry leaves
- 2 pounds bone-in goat pieces shoulder or leg
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 tablespoon coriander powder
- 1 tablespoon meat masala
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon fennel powder
- 1 teaspoon turmeric
- ¼ cup grated coconut*
- ¼ cup water
- 1 tablespoon vinegar
- Press the sauté button and add 2 tablespoons coconut oil to the pot. Once it melts, add the onions, Serrano peppers and curry leaves. Stir-fry for 15 minutes, or until the onions turn brown.
- Add the goat meat, garlic, ginger and spices. Stir-fry for 4-5 minutes, or until the outside of the meat has browned.
- Add the grated coconut, water and vinegar.
- Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
- Naturally release pressure.
- When you open the lid, you will see that the meat has naturally released quite a bit of liquid into the pot. Press the sauté button and cook for 12-15 minutes, adding the remaining 1 tablespoon of coconut oil at about the halfway mark. The consistency of the dish should be mostly dry. The goat meat should be coated with a thick masala sauce.
- Find frozen unsweetened grated coconut at your local Indian grocery store.