Instant Pot Goat Curry Recipe – Serrano & Coconut Flavors

Last Updated on 4 months by Neha Deshmukh

Instant Pot Goat Curry Recipe – Serrano & Coconut Flavors

Hey everyone! If you’re anything like me, the aroma of a slow-cooked curry instantly transports you to a place of comfort and warmth. I’m so excited to share my Instant Pot Goat Curry recipe with you – it’s packed with flavor, surprisingly easy to make, and perfect for a cozy night in. I first made this when I was craving something truly comforting, and it’s become a family favorite ever since!

Why You’ll Love This Recipe

This isn’t just any goat curry. The combination of Serrano peppers, fragrant curry leaves, and creamy coconut really elevates the dish. Plus, using the Instant Pot cuts down on cooking time significantly without sacrificing any of that rich, authentic flavor. It’s a fantastic way to enjoy a traditionally slow-cooked meal on a weeknight. You’ll love how tender the goat meat becomes and the beautifully balanced spice level.

Ingredients

Here’s what you’ll need to create this delicious Instant Pot Goat Curry:

• 3 tablespoons coconut oil
• 2 onions, diced
• 1-2 Serrano pepper or green chili, minced (adjust to your spice preference!)
• 25-30 curry leaves
• 2 pounds bone-in goat pieces
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 tablespoon coriander powder
• 1 tablespoon meat masala
• 2 teaspoons black pepper
• 2 teaspoons paprika
• 2 teaspoons salt (or to taste)
• 1 teaspoon fennel powder
• 1 teaspoon turmeric
• ¼ cup grated coconut
• ¼ cup water
• 1 tablespoon vinegar

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Coconut Oil: Varieties & Uses

I prefer using virgin coconut oil for its lovely aroma, but refined coconut oil works just as well if you want a more neutral flavor. About 45ml of coconut oil is perfect for this recipe.

Serrano Peppers: Heat Levels & Substitutions

Serrano peppers pack a punch! If you’re sensitive to heat, start with one, remove the seeds, or substitute with milder green chilies. You could also use jalapeños, but the flavor profile will be slightly different.

Curry Leaves: Regional Variations & Fresh vs. Dried

Fresh curry leaves are the best – they have an incredible aroma. If you can’t find them, you can use dried, but use about half the amount. They’re a staple in South Indian cooking, and really add a unique flavor.

Goat Meat: Cuts & Flavor Profile

I like using bone-in goat pieces for maximum flavor. Shoulder or leg cuts work well. Goat has a slightly gamey flavor that’s delicious when paired with these spices. About 900g of goat meat is ideal.

Meat Masala: Exploring Different Blends

There are tons of different meat masala blends available! I usually use MDH or Everest brand, but feel free to experiment with your favorite.

Fennel Powder: Aromatic Notes & Health Benefits

Fennel powder adds a lovely anise-like flavor. It also aids digestion – a bonus! About 5ml of fennel powder is what you need.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the coconut oil in your Instant Pot on the Sauté mode. Add the diced onions, minced Serrano peppers, and curry leaves. Sauté for about 15 minutes, stirring occasionally, until the onions caramelize and turn a beautiful golden brown. This is where the flavor foundation is built, so don’t rush it!
2. Now, add the goat meat, minced garlic, ginger, coriander powder, meat masala, black pepper, paprika, salt, fennel powder, and turmeric. Stir-fry for 4-5 minutes, ensuring the meat is nicely browned on all sides.
3. Mix in the grated coconut, water, and vinegar. Give everything a good stir to combine. Secure the lid on your Instant Pot and set it to High Pressure for 30 minutes.
4. Once the cooking time is up, let the pressure release naturally. This usually takes about 15-20 minutes.
5. After the pressure has released, switch the Instant Pot back to Sauté mode. Add the remaining coconut oil and cook for another 12-15 minutes, stirring frequently, until the masala thickens and beautifully coats the meat.
6. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the Instant Pot when browning the meat. Work in batches if necessary.
• Natural pressure release is key for tender goat meat.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

Substitute the goat meat with hearty vegetables like potatoes, chickpeas, and cauliflower. Use vegetable broth instead of water.

Gluten-Free Adaptation

This recipe is naturally gluten-free, but always double-check the ingredients in your meat masala to ensure it doesn’t contain any gluten.

Spice Level Adjustment (Mild to Hot)

Adjust the number of Serrano peppers to control the heat. You can also add a pinch of cayenne pepper for an extra kick. My friend, Priya, loves to add a whole Thai chili for a fiery experience!

Festival Adaptations (Bakrid/Eid Special)

This curry is a staple during Bakrid and Eid! You can serve it with special rice dishes like biryani or keema rice.

Serving Suggestions

This Instant Pot Goat Curry is amazing with:

• Warm flatbreads like roti or naan
• Steamed basmati rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions!

What cut of goat meat is best for curry?

Shoulder or leg cuts are ideal. They have enough fat to stay tender during the cooking process.

Can I use a different type of chili pepper instead of Serrano?

Absolutely! Jalapeños are a milder option, while Thai chilies will give you a lot more heat.

What does vinegar do in goat curry?

Vinegar helps tenderize the meat and adds a subtle tanginess to the curry.

Can this recipe be made on the stovetop?

Yes, but it will take much longer! You’ll need to simmer the curry for at least 2-3 hours, or until the goat meat is tender.

How can I adjust the thickness of the curry?

If the curry is too thin, continue to simmer it on Sauté mode until it thickens. If it’s too thick, add a little more water.

Is it possible to make this ahead of time?

Yes! You can make the curry a day or two in advance and store it in the refrigerator. The flavors will develop even more overnight.