Pressure Cooker Curry Goat
User Reviews
5
Pressure Cooker Curry Goat
Description
In this Pressure Cooker Curry Goat recipe, frozen goat shoulder is browned in olive oil with salt and black pepper, then removed. Aromatics including sliced onion, minced ginger, shallot, and garlic are sautéed, followed by the addition of curry powder, mild chili powder, tomato paste, and water or unsalted chicken stock. The mixture is cooked under pressure, allowing the goat meat to become tender in a well-spiced curry sauce. Quartered potatoes are included as a natural thickener that absorbs flavors and gives the sauce a richer texture. The spiciness level is mild, adjustable by increasing the chili powder but caution is advised due to its heat. This method produces a rich curry meal in less time than conventional slow-cooking, with meat infused by the blend of spices and aromatics.
Ingredients
- 1.1 lbs (500g) goat shoulder cubed, frozen
- 8 garlic minced, cloves
- 2 onion sliced or diced, small
- 1 shallot minced, medium
- 1 tablespoon ginger , minced
- 1 potato quartered, medium
- 1 tablespoon cilantro , chopped
- 2 tablespoons olive oil
- 3 tablespoons curry powder
- ¼ teaspoon chili powder mild *see tips above, Indian
- 1/2 cup (125ml) tomato paste
- 1 ¼ cup (313ml) water or unsalted chicken stock
- kosher salt
- black pepper
Instructions
- 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!
Notes
- Potatoes act as a natural thickener for the curry sauce in this recipe.
- The recipe yields a mild spiciness; to increase heat, use Indian chili powder cautiously as it is very hot.
- Feedback from those who try the recipe is encouraged in the recipe comments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 541mg | 23% |
| Potassium | 1502mg | 32% |
| Fiber | 11g | 44% |
| Sugar | 15g | 30% |
| Vitamin A | 1162IU | 23% |
| Vitamin C | 49mg | 54% |
| Calcium | 126mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
