Asian Indian Main Dishes Curry Indian Goat Curry 5.0 (1) 1 Review 2 Photos An aromatic, comforting curry made in the pressure cooker. In India, this curry is normally made with kid goat meat but you could also use lamb. Serve with rice or hot chapatis. By Allrecipes Member Updated on October 9, 2023 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 1 hr Additional Time: 35 mins Total Time: 1 hr 50 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 3 ½ pounds baby goat meat, cut into small cubes salt to taste 3 teaspoons ground turmeric, divided 5 tablespoons vegetable oil 1 teaspoon white sugar 3 medium potatoes, halved 3 pods cardamom 4 whole cloves 1 (1 inch) piece cinnamon stick 3 medium onions, thinly sliced 2 green chile peppers, minced 4 cloves garlic, minced 1 (1 inch) piece minced fresh ginger root 2 medium tomatoes, sliced ¾ teaspoon chili powder 2 ¼ cups water, divided, or as needed freshly chopped cilantro Directions Wash goat meat well under cold running water and pat dry. Rub in salt and 1 teaspoon turmeric powder. Set aside for 10 minutes. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add sugar, allowing it to caramelize. Saute potatoes in the caramelized sugar until golden, about 5 minutes. Remove potatoes and set aside. Stir in cardamom pods, cloves, and cinnamon stick. Add sliced onion, chile peppers, garlic, and ginger. Cook until onions are soft and golden, about 5 minutes. Stir in tomatoes, remaining 2 teaspoons turmeric powder, and chili powder; cook, stirring often, for about 5 minutes. Add goat meat, stirring to blend everything. Add enough water to cover the meat, about 2 cups. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Taste curry and adjust seasoning with salt and sugar to taste if necessary. Check the goat to make sure it is tender. Add the potatoes and about 1/4 cup more water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning once more. Transfer to a serving dish and garnish with fresh cilantro. Recipe Tip If you don't have a pressure cooker, adjust the cooking time and simmer on low heat until meat is tender, 2 to 3 hours. Add potatoes for the last hour. I Made It Print Nutrition Facts (per serving) 466 Calories 17g Fat 29g Carbs 49g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 466 % Daily Value * Total Fat 17g 22% Saturated Fat 3g 17% Cholesterol 124mg 41% Sodium 161mg 7% Total Carbohydrate 29g 11% Dietary Fiber 5g 16% Total Sugars 6g Protein 49g 97% Vitamin C 68mg 75% Calcium 71mg 5% Iron 8mg 44% Potassium 1394mg 30% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.