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
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.
Multicooker Monday
- Carrot Halwa from A Day in the Life on the Farm
- Crispy Air Fried Cod Fillets from Karen’s Kitchen Stories
- Homemade Chicken Stock (Crockpot) from Sid’s Sea Palm Cooking
- Instant Pot Lasagna Soup from Making Miracles
- Java Dry Rub Sous Vide Pork Roast from Food Lust People Love
- Lauki Bahar – Pressure Cooker from Sneha’s Recipe
- Punjabi Goat Curry (Instant Pot) from Palatable Pastime (You are Here!)
Punjabi Goat Curry
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Punjabi Goat Curry
Punjabi Goat Curry
Equipment
- Instant pot
Ingredients
- 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
Instructions
- 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.
Notes
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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.
I like meat, but goat is one of those I’m not that fond of, other than in a curry. And this sounds perfect.
Wow, that curry has so many flavors in it. I can imagine how amazing it is. Must. Find. Goat.
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.