Instant Pot Goat Curry Recipe – Spicy Indian Meat & Potato Stew

Last Updated on 2 months by Neha Deshmukh

Instant Pot Goat Curry Recipe – Spicy Indian Meat & Potato Stew

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. Today, I’m sharing my go-to Instant Pot Goat Curry recipe – a spicy, flavorful stew that’s surprisingly easy to make, even on a busy weeknight. I first made this for a family gathering and it was a huge hit, so I knew I had to share it with all of you!

Why You’ll Love This Recipe

This Instant Pot Goat Curry is a game-changer. It delivers incredibly tender goat meat in a rich, aromatic sauce, all in under an hour! The Instant Pot really cuts down on cooking time without sacrificing any of the authentic flavors. Plus, it’s perfect for those days when you’re craving a hearty, comforting meal. It’s a little spicy, a little warming, and totally delicious.

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 2 tablespoons oil of choice
• 2 pounds bone-in goat meat, cut into 1-2 inch pieces
• 2 onions, chopped
• 1.5 inch fresh ginger, minced
• 3 garlic cloves, minced
• 4 whole cloves
• 4 cardamom pods
• 1 bay leaf
• 1 tablespoon coriander powder
• 2 teaspoons salt (or to taste)
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 0.25-0.5 teaspoon cayenne pepper (adjust to your spice preference)
• 2 (14-ounce) cans diced tomatoes
• 0.5 cup water
• 0.5 pound potatoes, peeled and cubed (optional)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this curry:

• Goat Meat Cuts: I prefer using goat shoulder or leg for this recipe. They have a good amount of collagen which breaks down during pressure cooking, making the meat incredibly tender. You can also ask your butcher to cut it into 1-2 inch pieces for you.
• Spice Blend Importance: Don’t skimp on the spices! They’re the heart and soul of this curry. Using fresh, good-quality spices makes a huge difference.
• Regional Variations in Curry Paste: Every family has their own little twist on curry. Feel free to adjust the spice levels to your liking. Some regions also add a touch of fennel seeds or fenugreek leaves for extra flavor.
• Oil Choices: Traditionally, mustard oil is used in many Indian curries for its pungent flavor. However, vegetable oil or canola oil work perfectly well if you don’t have mustard oil on hand. I often use avocado oil for a healthier option.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Turn on your Instant Pot’s sauté function. Add the oil and goat meat. Cook until the meat begins to brown on all sides – this usually takes about 5-7 minutes. Don’t overcrowd the pot; work in batches if needed.
2. Add the chopped onions, minced garlic, and minced ginger to the pot. Stir-fry for another 2-3 minutes until the onions soften and become fragrant.
3. Now, add all the spices – cloves, cardamom pods, bay leaf, coriander powder, salt, cumin, garam masala, paprika, turmeric, and cayenne pepper. Stir-fry for 2-3 minutes more, allowing the spices to release their aromas. This step is key for building flavor!
4. Pour in the diced tomatoes and water. If you’re using potatoes, add them now. Stir everything to combine well.
5. Secure the lid on your Instant Pot, making sure the pressure valve is closed. Set the Instant Pot to cook on high pressure for 45 minutes.
6. Once the cooking time is up, allow for a natural pressure release for 15-20 minutes. This helps the meat become even more tender.
7. If the curry is too thin for your liking, use the sauté function again to simmer and thicken the sauce. Keep an eye on it and stir frequently to prevent sticking.
8. Serve hot with basmati rice or your favorite Indian flatbread!

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

• Pressure Cooking Goat: Goat can sometimes take a little longer to become tender. If after 45 minutes it’s still not quite there, you can add another 10-15 minutes of pressure cooking time.
• Achieving Tender Meat: The natural pressure release is crucial for tenderizing the goat. Don’t rush it!
• Balancing Spice Levels: Start with the lower end of the cayenne pepper range and taste as you go. You can always add more spice, but you can’t easily take it away!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the goat meat for jackfruit or mushrooms. Jackfruit has a surprisingly meaty texture that works really well in curries.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustment: For a milder curry, reduce or omit the cayenne pepper. For a spicier kick, add a pinch of chili powder or a finely chopped green chili.
• Festival Adaptations: This curry is a popular choice for special occasions like Bakrid (Eid al-Adha). My grandmother always made a huge pot of it for the celebrations!

Serving Suggestions

This goat curry is amazing with:

• Rice Varieties: Basmati rice is the classic choice, but jasmine rice or brown rice also work well.
• Roti/Naan: Warm, fluffy roti or naan is perfect for soaking up all that delicious sauce.
• Accompaniments: A cooling side of raita (yogurt dip) or a simple cucumber salad helps balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Can I use lamb instead of goat? Absolutely! Lamb is a great substitute for goat. The cooking time might be slightly shorter, so check for tenderness around 35-40 minutes.
• What cut of goat is best for curry? Goat shoulder or leg are ideal, as they have good marbling and become incredibly tender during pressure cooking.
• How do I adjust the spice level? Start with less cayenne pepper and add more to taste. You can also add a pinch of sugar to balance the heat.
• Can this be made on the stovetop? Yes, but it will take much longer – around 2-3 hours of simmering.
• How can I make the curry thicker/thinner? For a thicker curry, simmer uncovered on the sauté function. For a thinner curry, add a little more water.

Enjoy! I hope you love this Instant Pot Goat Curry as much as my family does. Let me know in the comments how it turns out for you!