Punjabi Goat Curry

Punjabi  goat curry is easily made in the  instant pot or  electric pressure cooker with  a spicy  Indian style,  tomato  based  curry sauce.
Punjabi Goat Curry

Punjabi Goat Curry

By Sue Lau | Palatable  Pastime

Punjabi  goat curry is my recipe of the day with my blogging group Multicooker Monday. We meet once  a month to make sure we post recipes  using  some of our favorite small appliances, such as the  Instant Pot, Slow Cooker,  Sous Vide, and more.

This month I am sharing my recipe for goat curry. Goat is  one of  my  favorite  curries  and  I always get a bit of a chuckle when  I see  people wrinkle their nose at   the  mere hearing of the meat.

It is quite like lamb curry with some small  differences.  Goat  braises a bit easier-you might compare  it with lamb being like beef rump and  goat  being  more like beef chuck  roast  in that it is less lean. But then again, also more tender  and flavorful  when cooked to perfection.

And the instant  pot does  this in  record  time. Otherwise  I  might be  cooking   this  in the crockpot or in  a braise  on the  stove or  in the oven.

But I  do love meats cooked on the  bone, and as a stew, it really  is great with the  curry gravy, especially if you have some nan bread to dip in to catch the sauce.

Punjabi Goat Curry

Multicooker  Monday

Punjabi Goat Curry

Punjabi Goat Curry

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Punjabi Goat Curry

Punjabi Goat Curry

5 from 1 vote


  • Instant pot


  • 2 pounds bone-in goat pieces
  • 2 tablespoons oil
  • 2 large onions chopped
  • 3 bay leaves
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cardamom seed
  • 2 small cinnamon sticks
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon ground red pepper
  • 1/8 teaspoon ground cloves
  • 2 tablespoons chopped garlic
  • 2-1/2 tablespoons grated ginger
  • 1 tablespoon ground coriander
  • 2 teaspoons ground turmeric
  • 2 teaspoons garam masala
  • 28 ounces crushed tomatoes
  • 14.5 ounces canned diced tomatoes with juice
  • sliced hot green chillies as desired


  • Season goat with salt and black pepper and brown in the oil.
  • Remove goat to the Instant Pot and add the onions to the pan and brown.
  • Place the onions in the pot with the goat and all the other ingredients and stir well.
  • Close the cooker lid, lock and set the vent to seal.
  • Cook at pressure on manual/high for 50 minutes, then use the quick release.
  • Remove lid after all the steam has subsided.
  • Serve curry garnished with sliced hot chillies and steamed rice.


From the kitchen of palatablepastime.com
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Punjabi Goat Curry

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6 responses

  1. My priest who was from Ireland told me that they use lamb/goat interchangeably so if you order lamb in a restaurant you are likely getting goat. Where do you buy goat here in the States? I haven’t seen it in any stores but I do know some goat farmers.

    • We have an international market that carries it frozen. I can also find it at Middle Eastern Halal markets and sometimes Indian markets if those carry meat. Also maybe a Jamaican market. The best way to tell the difference if you order out is by the cut. I have not seen lamb served in the cuts that I find curried goat.

  2. We love goat as well! In Dubai, if the label said “mutton” which usually means it is sheep to the rest of the world, it was actually goat. I have found it at a few of our Asian supermarkets here in Houston – just not lately! I look forward to foraging freely at all the supermarkets someday.

    • I know what you mean! There are only certain places that carry goat. I can also find mutton but it is very difficult. There is one place who have their own but they usually only have it ground. I think there is a better possibility in some parts of Kentucky but it is an annoyance to have to drive hours to get that. And certainly, not something I can do now with the pandemic. If I get that way in some future I will be packing a cooler with ice for it.

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