Pressure Cooker Curry Goat

Ingredients

• 500 g (1.1 lb)frozen goat shoulder, cubed
• 8 clovesgarlic, minced
• 2 smallonions, sliced or diced
• 1 mediumshallot, minced
• 1 tablespoonginger, minced
• 1 mediumpotato, quartered
• 1 tablespooncilantro, chopped
• 2 tablespoonsolive oil
• 3 tablespoonscurry powder
• ¼ teaspoonmild Indian chilli powder
• 125 ml (½ cup)tomato paste
• 313 ml (1¼ cups)water or unsalted chicken stock
• To tastekosher salt and black pepper

Instructions

1. 1

   Heat the cooker

   Heat the pressure cooker until very hot. For an Instant Pot, select Sauté, then Adjust to Sauté More and wait for the display to read HOT. Take care when handling the frozen goat.

2. 2

   Brown the goat

   Add 1 tablespoon of olive oil and coat the base of the pot. Add the goat and 2 pinches each of kosher salt and black pepper. Brown on all sides for about 5 minutes in total, then remove and set aside.

3. 3

   Cook the aromatics

   Reduce the heat to medium; on an Instant Pot, press Cancel and then Sauté. Add the remaining 1 tablespoon of olive oil, the onion, ginger and shallot. Stir for about 1 minute, then add the garlic and stir for about 30 seconds, until fragrant.

4. 4

   Add the spices

   Stir in 3 tablespoons of curry powder and ¼ teaspoon of Indian chilli powder for about 1–2 minutes, until fragrant. Add 63 ml (¼ cup) of water or chicken stock and deglaze the pot thoroughly, then pour in the remaining 250 ml (1 cup).

5. 5

   Pressure cook

   Return the goat and its juices to the pot. Spoon 125 ml (½ cup) of tomato paste over the meat; do not stir. Add the quartered potato, close the lid and cook at High Pressure for 35–40 minutes. Turn off the heat and allow a full natural release, about 15 minutes.

6. 6

   Finish and serve

   Carefully open the lid and break up the potato pieces to thicken the sauce. Stir in 1 tablespoon of chopped cilantro, taste and adjust the salt, then serve immediately.

What is curry goat?

Curry goat is a spiced goat-meat curry associated with Caribbean cooking, with influences from Indian curry traditions. This version uses curry powder, chilli, aromatics and tomato paste for a fragrant, thick sauce.

Pressure cooking makes it practical to cook goat shoulder until tender without a long stovetop simmer. The potato breaks down into the sauce to give it extra body.

Nutrition and macros by portion

The nutrition label shows one serving as written: 363 calories, 9g protein, 53g carbs, 16g fat.

The goat provides most of the protein, while the potato, tomato paste and onions contribute much of the carbohydrate. Olive oil and the goat contribute fat. To balance the plate, serve a portion with a generous side of vegetables.

Choosing the goat and spices

Goat shoulder: This cut suits slow, moist cooking, and cubed pieces cook evenly under pressure. The recipe calls for frozen goat shoulder; take care when adding it to the hot pot.

Curry powder: The measured amount provides the main spice flavour. Indian chilli powder adds a little heat, so keep to the stated amount for the recipe's mild profile.

Build flavour in the pot

Browned meat: Searing the goat for about 5 minutes gives the cooking liquid a savoury base. Remove it before cooking the aromatics so the onions and spices can be stirred properly.

Deglazing: Add the first 63 ml of water or stock and scrape the pot to lift the browned residue. The remaining liquid then goes in before pressure cooking.

The pressure-cooking stage

Layering: Return the goat and its juices, then place the tomato paste on top without stirring, as directed. Add the potato before closing the lid.

Release: Cook at High Pressure for 35–40 minutes, followed by a full natural release of roughly 15 minutes. Open the lid carefully once the pressure has released.

How to judge the finish

Tender meat: The goat should be tender after the pressure-cooking time. If it is not tender enough for your preference, the recipe does not specify an additional cooking time, so check your cooker’s guidance before continuing.

Thick sauce: Break up the cooked potato and stir it through the curry. Taste at the end and adjust the salt to bring the flavours into balance.

Serving the curry

Fresh finish: Stir in the chopped cilantro just before serving so its flavour remains bright. Serve the curry immediately while the sauce is hot.

On the plate: Rice or another plain grain can accompany the curry, though neither is included in the recipe. A simple vegetable side gives the meal another texture and flavour.

Recipe notes & tips

• Wait for the pressure cooker to reach its hottest sauté setting before browning the goat.
• Brown the meat in the stated tablespoon of oil, then remove it before starting the aromatics.
• Scrape the base thoroughly when deglazing so browned bits are lifted into the liquid.
• Keep the tomato paste on top of the goat and do not stir before pressure cooking.
• Allow the full natural release before opening the cooker.
• Taste before serving and add salt gradually to suit your preference.

Variations

• Use stock: Replace the water with unsalted chicken stock for a fuller savoury base.
• Adjust the heat: Use less Indian chilli powder for a milder curry.
• Add vegetables: Serve with cooked greens or another vegetable side.
• Change the garnish: Use chopped fresh coriander in place of cilantro if that is what you have.
• Serve with rice: Add plain rice alongside the curry to make a more substantial meal.

Common mistakes to avoid

• Crowding the browning stage: Brown the goat across all sides as directed, rather than skipping the sear.
• Burning the aromatics: Reduce the heat to medium before adding the onion, ginger and shallot.
• Leaving browned bits behind: Add the first 63 ml of liquid and deglaze the pot thoroughly.
• Stirring in the tomato paste: Keep it on top of the goat before closing the lid.
• Opening too soon: Wait for the full natural pressure release before carefully opening the cooker.
• Leaving the potato whole: Break up the cooked potato and stir it through to thicken the sauce.

How to store

Refrigerate leftovers in a covered container once cooled, and use within 3 days. Reheat until piping hot throughout, adding a little water or stock if the sauce has thickened too much.

Frequently asked questions