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What’s better than slow-cooked goat curry? Goat curry that tastes slow-cooked but is actually made in a fraction of the time! Thanks to the instant pot, you can now make goat curry in a hurry 😉
It’s kind of surprising to me that one of my most popular recipes on theblog is myslow cooker goat curry. I honestly had no idea that so many of you eatand enjoy goat meat. I absolutely love it, and it really makes me happy to see that you all do too! I make my goat curry all the time, and while it’s definitely worth the wait… I’m an impatient girl.
I want a big bowl of goat curry that tastes slow-cooked… BUTI want it fast. I like my curry… in a hurry.
Since I want dinner on the table ASAP, I figure you guysdotoo – which is why I’m sharing my recipe for goat curry made in an Instant Pot, an electronic pressure cooker. If you don’t have an Instant Pot, I’m sure a regular pressure cookerwillwork just fine. The reason I love the Instant Pot is because I can saute the aromatics (onion, garlic, ginger, spices) and cook the curry all in one pot. It’s an amazing device that makes clean up a breeze.
“All I can say is wow! This was utterly delicious. And I’m looking forward to the next time I test drive one of your recipes.”
Natalie
Can I use Onion Masala in this Recipe?
If you have my onion masala prepared, then use 1 cup of onion masala and omit the onions, tomatoes, ginger, and garlic in this recipe. Easy!
If you’re not familiar with my onion masala series, please read about it – it makes Indian cooking so much easier!
To make this goat stew even more comforting, I cut some potatoes in half and added them to the pot. It’s one of my favorite recipes to make during the colder months.
Make this the perfect meal by serving it with these tangy spiced potatoes also made in an Instant Pot and Indian flatbread or basmati rice.
Can’t wait to hear what you think of this!
Goat Curry in a Hurry (Instant Pot Recipe)
Goat Curry in a Hurry (Instant Pot Recipe)
4.85 from 83 reviews
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Cuisine Indian
Ingredients
- 2 tablespoons oil of choice I like avocado oil
- 2 pounds bone-in goat or lamb pieces (shoulder or leg)
- 2 onions diced
- 1 ½ inch knob fresh ginger minced
- 3 cloves garlic minced
Spices
- 4 whole cloves
- 4 cardamom pods
- 1 bay leaf
- 1 tablespoon coriander powder
- 2 teaspoons salt adjust to taste
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ¼ - ½ teaspoon cayenne adjust to taste
- 2 14 ounce cans organic diced tomatoes
- ½ cup water
- ½ pound potatoes leave whole, optional
Instructions
Press the sauté button on the Instant Pot, and add the oil and goat meat to the pot. Once the outside of the meat begins to brown, add the onion, garlic, ginger and spices. Stir-fry for 2-3 minutes.
Pour in the diced tomatoes, water and potatoes if using.
Secure the lid, close the pressure valve and cook for 45 minutes at high pressure.
Allow the pressure to release naturally.
If you'd like for the dish to have a thicker consistency, press the sauté button to reduce or boil off extra liquid.
Notes
- If you'd like to make this using my onion masala, use 1 cup of onion masala and omit the onion, ginger, garlic, and tomatoes.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!
Pin This Recipe
Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
Like this recipe? Then check outmy cookbook: Indian Food Under Pressure for more Indian Instant Pot Recipes!
Looking for more Instant Pot Recipes? Try these:
- Instant Pot Shredded Chicken
- Instant Pot Saag
- Instant Pot Dal Makhani
- Instant Pot Ground Lamb Curry
- Instant Pot Butter Chicken
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Cookbooks
Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.
See My Cookbooks
About Ashley
Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.
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Comments
Yasmin says
Hello,Love your recipes! This one came out delicious with some rice on the side! Your Kadhi is my go-to and i recently tried your dal in the IP that came out amazing too.
I am desi and I appreciate AM’s feedback. Taking their feedback into consideration I browned the onions a little before adding the meat and then I also did not use canned tomatoes I used 3 large vine tomatoes and I pulsed them in a chopper/processor before adding to the pot. Thats about it. I also cooked the meat for 45 minutes, did a quick release then I added small peeled red potatoes halved and then turned on the cooker for another 10 minutes and they were perfect.
Definitely will make this again!
Thanks!
Reply
AM says
I was skeptical about this recipe working out because I find that unless Indian curries start with thoroughly browning the onions and then adding tomatoes and thoroughly cooking the tomatoes, they lack the color or the depth of flavor. But given the reviews I tried it and really wanted it to work out. Unfortunately this didn’t work for me. Way too much tomato. That’s all I could taste. Sautéing to dry out the liquid didn’t help much with flavor. I realised later that most reviews are by non-Indian folks. This lacks the deep brown color and the depth of flavor that north Indian curries have.Reply
JAIMIN THAKER says
Super helpful feedback. You’re right!Reply
alex says
Can i add wine and which red or white wine or cooking wine
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