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Indian Goat Curry
Indian Goat Curry
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
110 minutes
Instant Pot® Indian goat curry made with tender baby goat meat, a traditional delight from India that can also be prepared with succulent lamb.
Ingredients:
  • 3.5 pounds baby goat meat, cut into small cubes
  • salt to taste
  • 3 teaspoons ground turmeric, divided
  • 5 tablespoons vegetable oil
  • 1 teaspoon white sugar
  • 3 medium potatoes, halved
  • 3 pods cardamom
  • 4 whole cloves
  • 1 (1 inch) piece cinnamon stick
  • 3 medium onions, thinly sliced
  • 2 green chile peppers, minced
  • 4 cloves garlic, minced
  • 1 (1 inch) piece minced fresh ginger root
  • 2 medium tomatoes, sliced
  • 0.75 teaspoon chili powder
  • 2.25 cups water, divided, or as needed
  • freshly chopped cilantro
Instructions:
  • Thoroughly rinse the goat meat under cold running water, then gently dry with a paper towel. Massage with salt and 1 teaspoon of turmeric powder, and let it sit for 10 minutes.
  • Preheat a multi-functional pressure cooker (like Instant Pot®) using the Saute function. Warm oil, then caramelize sugar. Cook potatoes in the sweet glaze until golden, around 5 minutes. Set aside cooked potatoes.
  • Infuse the exotic flavors of cardamom pods, cloves, and a cinnamon stick into the mixture. Introduce sliced onions, chile peppers, garlic, and ginger for added depth. Sauté until the onions are beautifully soft and golden, approximately 5 minutes. Incorporate the tangy tomatoes, the remaining 2 teaspoons of turmeric powder, and chili powder; let it simmer for about 5 minutes, stirring occasionally. Gently mix in the goat meat, ensuring all ingredients are well combined. Pour in approximately 2 cups of water to cover the meat completely.
  • Securely seal the lid and set the pressure to high per manufacturer's guidelines. Program the timer for 15 minutes and give it about 10-15 minutes for pressure to rise.
  • Follow the manufacturer's instructions for natural pressure release for 15 minutes. Then, carefully use the quick release method for 5 minutes. Finally, unlock the lid, taste the curry, and adjust seasoning with salt and sugar as needed.
  • Verify the tenderness of the goat. Introduce the potatoes and an additional 1/4 cup of water. Seal the lid securely. Opt for high pressure as guided by the manufacturer; adjust the timer to 5 minutes. Give it 10 minutes to pressurize.
  • Carefully release remaining pressure using the quick-release method following the manufacturer's instructions, about 5 minutes. Unlock and remove the lid, then adjust seasoning to taste. Transfer to a serving dish and garnish with fresh cilantro.

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