Pressure Cooker Goat Curry Recipes

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PRESSURE COOKER CURRY GOAT



Pressure Cooker Curry Goat image

Make this super tender & moist Pressure Cooker Curry Goat exploding with depths of fragrances & flavors. Prepare to be addicted to this thick and mildly spicy curry!

Provided by Amy + Jacky

Categories     Dinner     Lunch

Time 1h20m

Number Of Ingredients 13

1.1 lbs (500g) frozen goat shoulder (, cubed)
8 garlic cloves (, minced)
2 small onions (, sliced or diced)
1 medium shallot (, minced)
1 tablespoon ginger (, minced)
1 medium potato (, quartered)
1 tablespoon cilantro (, chopped)
2 tablespoons olive oil
3 tablespoons curry powder *see tips above
¼ teaspoon Indian chili powder (, mild *see tips above)
1/2 cup (125ml) tomato paste
1 ¼ cup (313ml) water or unsalted chicken stock
Kosher salt and black pepper

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!

Nutrition Facts : Calories 363 kcal, Carbohydrate 53 g, Protein 9 g, Fat 16 g, SaturatedFat 2 g, Sodium 541 mg, Fiber 11 g, Sugar 15 g, ServingSize 1 serving

PRESSURE COOKER GOAT CURRY



Pressure Cooker Goat Curry image

Tantalizing goat curry in a fraction of the time. Using an electric pressure cooker cuts down on the cooking time while still rendering tender meat. Serve over jasmine rice or with naan.

Provided by jmerar

Categories     World Cuisine Recipes     Asian     Indian

Time 1h32m

Yield 8

Number Of Ingredients 15

¼ cup vegetable oil, divided
2 large onions, thinly sliced
2 large tomatoes, peeled and diced
2 tablespoons garlic paste
1 tablespoon ginger paste
2 ½ pounds goat meat, cubed
1 cup water
1 potato, cubed
1 large carrot, sliced
2 teaspoons garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
2 teaspoons salt, or to taste
½ teaspoon ground red chile pepper

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.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 13 g, Cholesterol 66.4 mg, Fat 10.1 g, Fiber 2.8 g, Protein 25.8 g, SaturatedFat 2 g, Sodium 800.4 mg, Sugar 3.4 g

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