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Pressure cooker goat curry recipe

Pressure cooker goat curry recipe


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  • Recipes
  • Dish type
  • Main course
  • Curry

A spicy, Indian-style goat curry in a fraction of the time. Serve over jasmine rice or with naan.

6 people made this

IngredientsServes: 8

  • 4 tablespoons vegetable oil, divided
  • 2 large onions, thinly sliced
  • 2 large tomatoes, peeled and diced
  • 2 tablespoons garlic paste
  • 1 tablespoon ginger paste
  • 1.2kg goat meat, cubed
  • 250ml water
  • 1 potato, cubed
  • 1 large carrot, sliced
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 2 teaspoons salt, or to taste
  • 1/2 teaspoon ground cayenne pepper

MethodPrep:30min ›Cook:1hr2min ›Ready in:1hr32min

  1. Heat 2 tablespoons oil in a pressure cooker on the 'Sear' setting. Add onions; cook and stir until golden brown, 10 to 15 minutes.
  2. Transfer onions to a food processor; grind into a paste. Remove to a bowl.
  3. Combine tomatoes, garlic paste and ginger paste in the food processor; puree until smooth.
  4. Heat remaining 2 tablespoons oil in the pressure cooker using the 'Sear' setting. Add onion puree; 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 cayenne pepper.
  5. 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.

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Guyanese-style Goat Curry

Goat curry is one of the curry dishes reserved for special occasions in my family. Although this is something you could purchase easily at a West Indian restaurant, cooking it at home is only common during birthday parties, weddings, and generally any important festivity. I remember for my eldest son's first birthday, my dad bought a whole goat to curry. He cleaned the entire thing and chopped it all himself. It was so much meat that he had to put it into a very large bucket and use the hose in the backyard to wash it thoroughly. I thought this was over the top, but you know us West Indians are extra about everything, haha!

I often wonder when my parents get older who will we depend on to cook these important dishes. There's a technique to cooking curry that can only come with practice. Burning the masala mixture to the right color, getting the masala-to-curry powder ratio right, and knowing how tender to cook the meat- because there's nothing worse than rubbery meat getting stuck between your teeth. These are techniques that can only be acquired through doing. Anyone who makes a superb curry is held to high esteem because it means they know how to balance the spices and salt. Many don't think of salt as an important ingredient, but it can alter the taste of the curry drastically.

This is a Guyanese-style goat curry which means it contains masala and curry powder unlike the Jamaican version which only includes curry powder. The Trinidadian version is similar in the sense of it containing masala, however bhandaniya (culantro) is used and changes the flavor slightly. Every culture cooks this differently (do I still need to say that these days?), this is how I cook it, thanks to my father's hand in the kitchen.


Goat Curry

This Nepali dish is popular in South Asia, the Caribbean and many countries in Western Africa. Goat curry typically is served with rice, a side of lentils and vegetables. Most Nepali households where goat curry is served prefer to use meat that has bones in it, because the bones lend a distinct flavor.

In general, goat meat’s taste and cooking time vary depending on the age of the animal. To make sure you have an evenly cooked curry, ask the butcher to give you meat from same goat. Leg, neck and rib meat are good for making curry.

Below, I have two separate recipes for making this curry — one using a pressure cooker and the other using a normal pot.

First, place the goat meat in a large mixing bowl and add 3 tablespoons mustard oil, 1 tablespoon kosher salt and about a third of the garlic. Massage to coat the meat evenly. Cover and let sit for 30 to 60 minutes at room temperature, or refrigerate up to 8 hours.

Directions (using a pressure cooker)

Heat the mustard oil in a pressure cooker (uncovered) over medium heat. Once the oil shimmers, add the fenugreek seed, star anise, cinnamon stick and dried chili peppers cook for 5 to 6 minutes, stirring once or twice, until the spices are fragrant and the fenugreek seed turns dark brown. Stir in the onions cook for 7 to 10 minutes or until they begin to look caramelized.

Add the goat, stirring to coat. Cook uncovered, stirring often, for about 20 minutes, during which time the meat will begin to brown. Stir in 2 teaspoons of the salt, the turmeric, cumin, coriander, curry powder and garlic, stirring so the spices are evenly distributed. Cook uncovered for about 10 minutes, stirring occasionally.

Combine the roasted tomatoes, green chili peppers, water and the remaining 1/2 teaspoon of the salt in a blender puree until smooth. Transfer the mixture to the pressure cooker, stirring to incorporate. Seal/lock the pressure cooker lid. Cook for about 25 minutes, then turn off the heat. Let the pot sit for 5 minutes, then carefully unlock and open the lid. Search carefully and discard the star anise, cinnamon stick and dried chili peppers.

Transfer the goat and its sauce to a warm serving bowl or platter. Garnish with the cilantro and the chili peppers, if using serve right away.

Directions (using a pot or a Dutch oven)

Preheat the broiler to high (or 400-degree oven), and fit a rack 6 to 8 inches from the broiler. Line a large rimmed baking sheet with foil or parchment. Place the tomatoes, chopped red onions, ginger, green chiles, and half of the remaining garlic on the baking sheet and broil until the tomatoes are soft and starting to blacken, 8 to 10 minutes. Let the mixture cool slightly, then puree in a blender with the water. Set aside.

Heat the remaining 2 tablespoons mustard oil in a large pot or dutch oven (at least 5-quart volume) over medium heat. When the oil is shimmering, add the fenugreek, star anise, bay leaves, cinnamon sticks, and dried chiles. Cook, stirring, until the spices are fragrant and the bay leaves and fenugreek are starting to brown, about 6 minutes.

Add the goat and stir. Cook, uncovered and stirring occasionally, until the meat is cooked on the outside and starting to brown slightly, about 25 minutes.

Add the remaining 2 teaspoons salt along with the turmeric, asafetida, cumin, coriander, curry powder, and the remaining smashed garlic and stir. Cook, uncovered, until the goat is lightly browned and the spices are fragrant, about 15 minutes more.

Add the tomato-vegetable puree to the pot and stir. Reduce the heat to medium-low and cook, covered, until the goat is very tender, about 2 hours. Transfer the goat curry to a warm serving bowl and garnish with the cilantro to serve.

Categories

Recipe By

Anup

Which cut of mutton (lamb) is best for stewing/ curries?

Almost any cut of lamb can be used for lamb stews and curries, but the shoulder is best. As it becomes really tender and flavorful during the stewing and braising process. Shanks also work really well in a mutton curry or stew because the marrow soaks up all the flavors and is amazing to suck on.

I highly recommend using a ‘meat masala’ which really takes the guesswork out of this, and I used Lala’s Mutton Curry masala for this one. You can go ahead and try Shaan as well, a brand which make fantastic masalas.


What is Jamaican goat curry made of (Ingredients)

The detailed ingredient list, directions, and video are in the recipe card at the bottom of this post.

Goat meat - Use the meat with bones in. That's traditionally used and the best part of the goat for this recipe. Legs and shoulder cuts are examples of parts with bones.

Jamaican Curry powder - This is not the regular curry powder or Indian curry powder. When buying in store, look for the one that states Jamaican or Caribbean curry powder.

Black pepper

Thyme - I like to use fresh thyme but you can substitute with dried thyme.

Spring onions - This is also known as green onion or scallions.

Scotch bonnet - This is hot and unless you like curry goat hot like i do, leave it whole inside. Do not cut it up.

Vegetable oil


Goat Xacuti Curry

This was a recipe that happened by chance as in my household it is very rare we eat goat / mutton meat. Also there is no recipe I know of, in Goan cuisine with goat meat. The two popular meats used in Goan recipes are beef and pork and occasionally chicken.

You can use lamb as well to replace the goat. I prefer goat as it is less gamey tasting than lamb. I also found out it is a great alternative to red meats. It is leaner and a much healthier choice when compared to equal serving sizes of chicken, beef and pork.

If you own a pressure cooker then this recipe is much quicker to make. You will also need a mixer/grinder to grind the roasted coconut. It does take patience and time but the final outcome of the Goat Xacuti Curry makes it all worth it. The curry has a beautiful roasted spices and coconut flavor that is so unique it make you want for more.

Serving Size: 6-8

Ingredients:

2 lbs of goat meat trimmed of skin and fat.

7oz of frozen grated coconut thawed

2 sprigs of curry leaves (optional)

Wash and cleans the goat meat, apply salt, lemon juice and refrigerate for 30 minutes (applying salt & lemon juice seasons the meat better).

Heat a non-stick pan add the grated coconut and saute it on medium heat for 15-20 minutes till it is toasted to be lightly brown. Add the xacuti masala to the coconut and roast it for another 2 minutes.Take off heat and keep aside.

Next add to the same hot pan quartered onion and roast till soften.

In the ninja single serve cup add the coconut mixture, onions, ginger, garlic along with 1/2 to 1 cup water and grind it to a paste for about 2-3 minute (If required grind it in 2 batches).

Heat oil in a pot, add the ground paste and saute for 1 minute till well blended. Add the goat meat and saute for about 3 to 4 minutes till mixed well. Cover and cook for 15 minutes. Next add the remaining water, coconut milk and check on the salt. Add salt to your taste if required.

Cook covered for another 1 hour and 15 minutes on medium heat. Keep checking and stirring every 15-20 minutes. Till the meat has softened and the gravy thickened.

If you do add the curry leaves then add it 5 minutes before you take it off the heat.

You can enjoy it with rice, Ciabatta Bread or Appam (A gluten-free rice pancake). It taste better the next couple of days. If you are not a big fan of goat than try my recipe for Chicken Xacuti or Beef Xacuti.


EASY MUTTON CURRY

Mutton is a meat that needs to be cooked perfectly, and can take tang and a slight sweetness very well. In fact, I will go to the extent of saying, that little bit of jaggery goes a long way in cutting down the gamey-ness of the meat. This method of the curry requires two steps, one: to marinate and two: the cooking. Marination is very important. This is not a slow cooked curry, since it is an quick mutton curry, marinating the meat is key.

Marinating the Mutton

Mutton is a rich, slightly gamey cut with bold flavors which mellow and deepen when slow cooked. meat works best for this curry. Good meat comes from the back of the animal that is from the loin, rib and rump. This part is usually is a lot more tender. A tenderizer is very important when cooking Mutton Curry or Goat Curry. You can use a store bought tenderizer, papaya paste, pineapple along with yogurt, yogurt and lemon. Marinate the meat in spices, yogurt and lemon juice anywhere from two hours to overnight. Overnight definitely works best to get the most flavorful Goat Curry.

Cooking the MUTTON CURRY OR Goat CURRY

The preferred method of cooking this goat curry is in a pressure cooker. If you don’t have one, you can use a slow cooker, an instant pot will work too. Cooking the marinated meat in a pressure cooker ensures a tender fall of the bone Goat Curry.

If you make this Easy Mutton Curry, make sure to tag me on social media at #foodfashionparty. Make sure to rate the recipe, it helps.


Spicy Indian Goat Curry / Goat Curry Recipe /Mutton Curry



Rinse goat meat well , and apply lime juice and 1 teaspoon of salt. Keep for around 10 minutes.

Grind the ingredients mentioned in marination and apply it to the goat pieces.

Fry the garam masala on medium heat in a pan with 1 tablespoon oil like shown above and keep aside after you get nice aroma. Don’t burn the spices.

Now in the same pan, fry sliced onions and 2-3 cut garlic pieces, fry for 2-3 minutes and add coconut after onions change the color. Fry on medium heat until coconut changes color to brown.

Pooja Nadkarni

  • 1 Lb or 500 Grams goat meat
  • Salt to taste
  • Lime Juice out of 1 lime
  • 1 Tablespoon Oil


Goat meat is very lean, even compared to lean cuts of beef and chicken, but like any other animal, layers of fat protect many of its muscle groups. Sometimes goats have an unpleasant musky-smell, which can be attributed to the fat. Try to trim away as much of the surface fat and seam fat as possible before cooking it.

Removing the fat will tone down the unpleasant flavor to a good extent. You can also soak the meat in cold brine water. The salt helps draw out the odor from the meat. Soaking the meat in milk or buttermilk for a few hours has a similar effect, and buttermilk also helps tenderize tougher cuts. Using an acid-based marinade, which this recipe does, also extracts the unpleasant taste and odor.

How to make goat curry?

Wash and clean goat meat. Sprinkle some salt, lime juice, and tenderizer if you desire. Let sit for 30 minutes.

Make whole masala powder: dry roast cumin seeds, coriander seeds, red chilies, cloves, peppercorn, and cardamoms. Grind into a coarse powder.

Chop onions, garlic, ginger, tomatoes, potatoes and whatever vegetables you are using.

Heat oil in a pressure cooker. Add your preferred dry whole spices. I typically use a bay leaf, cardamoms, dry red chilies, cloves, cinnamon, and peppercorns.

Add onions and 1/2 a teaspoon of sugar to the heated oil. Browning the onions will add a darker color to the gravy, which you want when making a goat curry.

Add ginger and garlic and saute until the raw smell has disappeared around 1-2 minutes.

Add cumin powder , coriander powder , turmeric , chili powder , and the ground spice and saute for 5-6 more minutes on medium heat.
Add tomatoes, tomato paste , salt.

Add goat meat . Give everything a good stir.
Now add the vegetables, stir, and add just enough water to immerse everything.

Prepare fried onion masala : Heat 1 tbsp oil in a pan. Add mustard seeds , curry leaves , red chilies, and a lot of sliced onions . The more the better. Saute over medium to high heat, stirring occasionally, until golden brown.

Once the goat has cooked, let steam escape from the pressure cooker and add this to the goat curry. Cook over low heat until oil separates and gravy thickens. You may need to take out the potatoes and other vegetables so they don’t melt into the gravy.

Finish with coriander leaves/cilantro.

Check below for the recipe with detailed instructions and ingredients list.


Goat meat is very lean, even compared to lean cuts of beef and chicken, but like any other animal, layers of fat protect many of its muscle groups. Sometimes goats have an unpleasant musky-smell, which can be attributed to the fat. Try to trim away as much of the surface fat and seam fat as possible before cooking it.

Removing the fat will tone down the unpleasant flavor to a good extent. You can also soak the meat in cold brine water. The salt helps draw out the odor from the meat. Soaking the meat in milk or buttermilk for a few hours has a similar effect, and buttermilk also helps tenderize tougher cuts. Using an acid-based marinade, which this recipe does, also extracts the unpleasant taste and odor.

How to make goat curry?

Wash and clean goat meat. Sprinkle some salt, lime juice, and tenderizer if you desire. Let sit for 30 minutes.

Make whole masala powder: dry roast cumin seeds, coriander seeds, red chilies, cloves, peppercorn, and cardamoms. Grind into a coarse powder.

Chop onions, garlic, ginger, tomatoes, potatoes and whatever vegetables you are using.

Heat oil in a pressure cooker. Add your preferred dry whole spices. I typically use a bay leaf, cardamoms, dry red chilies, cloves, cinnamon, and peppercorns.

Add onions and 1/2 a teaspoon of sugar to the heated oil. Browning the onions will add a darker color to the gravy, which you want when making a goat curry.

Add ginger and garlic and saute until the raw smell has disappeared around 1-2 minutes.

Add cumin powder , coriander powder , turmeric , chili powder , and the ground spice and saute for 5-6 more minutes on medium heat.
Add tomatoes, tomato paste , salt.

Add goat meat . Give everything a good stir.
Now add the vegetables, stir, and add just enough water to immerse everything.

Prepare fried onion masala : Heat 1 tbsp oil in a pan. Add mustard seeds , curry leaves , red chilies, and a lot of sliced onions . The more the better. Saute over medium to high heat, stirring occasionally, until golden brown.

Once the goat has cooked, let steam escape from the pressure cooker and add this to the goat curry. Cook over low heat until oil separates and gravy thickens. You may need to take out the potatoes and other vegetables so they don’t melt into the gravy.

Finish with coriander leaves/cilantro.

Check below for the recipe with detailed instructions and ingredients list.


Himalayan Goat Curry Recipe

Who doesn't want to taste the delicious goat curry from the Himalayan subcontinent? When you order Himalayan goat curry, you must have wondered how restaurants prepare your favourite dish at such a short while? Here we bring out the mystery to make the mouth-watering Himalayan goat curry recipe in 30 minutes. We will share the secret recipe that was passed to us by our ancestors. Now relax and read as we shall share you the authentic Himalayan goat curry recipe.

Nutrition

Ingredients

  1. Goat meat: ½ Kg
  2. Tomatoes: 200 Gms
  3. Onions: 300 Gms
  4. Ginger: 1.5 Inch
  5. Garlic: 7-8 Cloves
  6. Green Chillies: 3
  7. Dry Red Chilli Pepper: 2
  8. Sunflower Oil: 7-8 Tbsp
  9. Cinnamon Stick: 1
  10. Fenugreek Seeds: 8
  11. Bay Leaf: 1
  12. Coriander Seeds: 3 Tbsp
  13. Cumin Seeds: 3 Tsp
  14. Coriander Leaves: To Garnish
  15. Star Anise: 1
  16. Turmeric Powder: 2 Tsp

Nutrition

  • Fat: 31g
  • Carbs: 20g
  • Protein: 48g
  • Fibre: 9g
  • Calories: 574kcal
  • Salt: 3.5g
  • Sugar: 8g

Cooking Instructions

1. Place the freshly brought goat in a large bowl and add 3 tbsp sunflower oil, some garlic and one tablespoon salt. Mix all the spice properly along with the meat. You also need to check that the spices have covered the goat evenly. Further, cover the meat for 30 minutes at room temperature.

2. The second thing that you need to do is to warm the oil in a pressure cooker at medium heat. Add all the fenugreek seed along with the cinnamon stick, star anise and dried chilli pepper only after the oil heats up. Wait and see how the colour starts developing further, wait for 6 to 7 minutes. After a while, the spices get mixed up. Stir for some time and see how the fenugreek turns its colour into dark brown.

3. Now, it is the time to add the onions. Further, wait for 3 minutes. Make sure that the spices mix up properly. You will experience a strong fragrance once the spices get blended. This is the time to add the meat in the cooker. Slowly see how the goat starts turning brown. Your Himalayan goat curry recipe is getting ready now. Stir in 2 tsp salt, turmeric, cumin, garlic coriander, curry powder and bay leaf. While stirring occasionally, keep the cooker uncovered for 10 minutes.

4. Besides, roast tomatoes and add some green chillies, water and ½ teaspoon of the salt in a blender and check whether the puree is dense or not, the thicker the tomato puree, the tastier your goat curry. Now, slowly transfer the mixture into the pressure cooker where the meat is being cooked. Further, lock the pressure cooker for 10 minutes and turn off the heat. After 5 minutes, carefully open the lid and remove the dried chilli peppers and cinnamon stick.

5. You homemade Himalayan Goat Curry is ready to be served, ship the hot goat and the sauce to a platter or a serving bowl and enjoy the ultimate Himalayan Goat Curry with your loved ones.