This goat pepper fry is one of my favorite recipes! I make this for company all the time and everyone raves about how much they like it. This is a dry goat preparation, meaning that the goat pieces are coated in a thick masala sauce rather than swimming in curry. The goat meat is so tender and the spices that cover it make it so flavorful.
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Ingredients
- 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
Spices
- 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
Instructions
- 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.
Notes
- Find frozen unsweetened grated coconut at your local Indian grocery store.
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