Pressure Cooker Curry Goat Recipes

PRESSURE COOKER CURRY GOAT

Steps:

• Heat Up Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button, then press Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the goat shoulder in the pot (Instant Pot: wait until the indicator says HOT). If you are using frozen goat shoulder meat, be careful.
• Brown Goat Shoulder: Add 1 tablespoon of olive oil in the pot. Ensure to coat the oil over whole bottom of the pot. Add goat shoulder in the pot. Add in 2 pinches of kosher salt and black pepper. Then, brown the goat shoulder on all sides for a total of roughly 5 minutes. Remove and set aside.
• Sauté Shallot, Onion, Ginger, Garlic: Reduce the heat to medium (Instant pot: press Cancel button, then press Sauté button). Add 1 tablespoon of olive oil in the pot, then add in sliced onion, minced ginger and shallot, then stir for roughly a minute. Add the minced garlic and stir for roughly 30 seconds until fragrant.
• Mix Curry and Deglaze: Add in 3 tablespoons of curry powder and ¼ teaspoon of Indian chili pepper, then stir for roughly 1 to 2 minutes until fragrant. Add ¼ cup (63ml) of water or chicken stock and fully deglaze the pot. Add in remaining 1 cup of water (250ml) or unsalted chicken stock.
• Pressure Cook Curry Goat: Place all the goat shoulder with all the meat juice in the pot. Add 1/2 cup (125 ml) of tomato paste on top of the goat shoulder. Do NOT stir. Add in the quartered potatoes. Close lid and pressure cook at High Pressure for 35 to 40 minutes (See tips section above). Turn off the heat and fully Natural Release (roughly 15 minutes).
• Garnish and Serve: Open the lid carefully, break up the potatoes to thicken the curry sauce. Stir in one tablespoon of chopped cilantro. Taste the seasoning and add in more salt to greatly enhance the flavors (Tip: we added 3 pinches of sea salt, please adjust accordingly). Serve immediately!

PRESSURE COOKER GOAT CURRY

Steps:

• Heat 2 tablespoons oil in an electric pressure cooker on the "Sear" setting. Add onions; cook and stir until golden brown, 10 to 15 minutes.
• Transfer onions to a food processor; grind into a paste. Remove to a bowl.
• Combine tomatoes, garlic paste, and ginger paste in the food processor; puree until smooth.
• Heat remaining 2 tablespoons oil in the pressure cooker using the "Sear" setting. Add onion paste; cook, stirring constantly, until browned, about 2 minutes. Stir in the tomato mixture. Add goat meat, water, potato, carrot, garam masala, coriander, cumin, turmeric, salt, and red chile pepper.
• Close pressure cooker and seal according to manufacturer's instructions. Set the timer for 50 minutes at high pressure. Release pressure using the natural-release method according to manufacturer's instructions.

JAMAICAN CURRIED GOAT

Steps:

• Add the goat meat, allspice, seasoning salt, 1 tablespoon minced garlic, 1 tablespoon grated ginger and 3 cups water to a pressure cooker. Cook on high pressure for 20 minutes.
• On the stovetop in a deep pot, add the oil, curry powder, 1 tablespoon minced garlic and 1 tablespoon grated ginger and cook over low heat until all the ingredients combine together in a paste, 3 to 5 minutes. Add the scallions and habanero peppers and let simmer 2 to 3 minutes.
• Add the goat and cooking liquid to the curry paste. Add more water if necessary, and simmer until tender, 45 minutes to 1 hour. Be careful not to overcook as the meat will get mushy and fall apart.
• Add the potatoes to the meat mixture and simmer until the goat is tender and the potatoes are cooked, about 1/2 hour more. Serve hot with accompaniments.

PRESSURE COOKER BEEF CURRY

Steps:

• Heat 1 tbsp of the oil in a pressure cooker. Season the beef and fry in batches for 5-8 mins, turning occasionally until evenly browned. Set aside on a plate.
• Heat the remaining oil and butter in the pan and fry the onion gently for 10 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, coriander and cardamom and fry for 2 mins. Stir in the beef and cook for 1 min to coat the beef in the spices.
• Tip in the tomatoes, stock and sugar and bring to a simmer. Lock the lid onto the cooker and bring up to high pressure. Cook for 15 mins, then turn off the heat and let the pressure drop naturally. Give everything a good stir and add more water if the sauce is already thick.
• Lock the lid back in place and give it another 10 mins, then let the pressure drop naturally. Check the meat is tender - depending on the cut it might need 5 mins more.
• Take it off the heat, stir through the garam masala and cream, if you like. Season to taste. Scatter over the coriander and serve with naan bread or rice.

PRESSURE COOKER GOAT CURRY

Steps:

• Heat 2 tablespoons oil in an electric pressure cooker on the "Sear" setting. Add onions; cook and stir until golden brown, 10 to 15 minutes.
• Transfer onions to a food processor; grind into a paste. Remove to a bowl.
• Combine tomatoes, garlic paste, and ginger paste in the food processor; puree until smooth.
• Heat remaining 2 tablespoons oil in the pressure cooker using the "Sear" setting. Add onion paste; cook, stirring constantly, until browned, about 2 minutes. Stir in the tomato mixture. Add goat meat, water, potato, carrot, garam masala, coriander, cumin, turmeric, salt, and red chile pepper.
• Close pressure cooker and seal according to manufacturer's instructions. Set the timer for 50 minutes at high pressure. Release pressure using the natural-release method according to manufacturer's instructions.