Skip to content
- Goat Meat: 4 lbs
- Olive Oil: 2 tbsp
- Greek Yogurt: 1/2 cup
- Salt: to taste
- Garam Masala: 1 tbsp
- Brown Curry Base: 1 cup
- Cayenne Pepper (optional) : as per taste
- Cilantro: for garnishing
- Asafoetida powder
- Bay Leaf
- Cumin Seeds
- Cinnamon Sticks
- Nigella Seeds
1In a pressure cooker or Instant Pot or just your largest thick bottomed dutch oven add 2 tbsp Olive oil.
2Add Tempering Spices: Asafoetida powder, Bay Leaf, Cumin, Cinnamon Sticks and Nigella seeds. You will hear a spluttering sound and also smell the beautiful aroma of spices.
3Now add 4 lbs of Goat Meat and 1 cup of Brown Curry Base. Add Salt to taste, 1/2 cup of Greek yogurt and 1 Tbsp of Garam Masala. Add additional Cayenne pepper if you like your goat curry hot.
4Cook on high pressure for about 20 minutes and wait of natural release. May require additional cooking time for coarser goat meat.
5If cooking in dutch oven, simmer for about 2-3 hours stirring occasionally and adding water as needed.
6After meat is cooked in pressure cooker, I cook it on medium flame for a few additional minutes to dry my curry, but it is up to you!
7Garnish with chopped fresh cilantro, and serve immediately with Rotis or save in your meal prep boxes for use later during the week.
1 thought on “Curried Goat”