Goat meat also called as mutton is quite popular in India more than beef since many Indian communities consider cow to be sacred and do not eat beef. I used to love the mutton curry that my dad used to make on Sundays when we were growing up. It was an elaborate process and my mom who was a great cook herself , preferred to take a back seat as dad was the expert when it came to cooking meat!
I used to love watching the whole process – chopping the meat up into small pieces, cleaning it, pressure cooking it with whole spices. And then a second cooking with lots of onions, ginger, garlic and some other spices. Strangely tomato was never used! But definitely lots of red chilli peppers and coriander went into the curry.
Last year as I was recipe developing and testing for my book, I wanted to try making goat curry. However, I was unable to source goat meat at that time due to covid-19 restrictions. Only a couple Pakistani grocers carry fresh goat meat and due to Covid, I was avoiding going to multiple grocers. Hence, sadly, a goat curry never made it to my book which incidentally was just launched last week! Even though it doesn’t have a goat curry, it has a lot of other curries! You can get more information about my book and check out the recipe index here! Hope you can get it! 
Back to the goat curry, finally a couple weeks ago, my husband and I were able to go and get this nice piece of goat leg. And I made this delicious curry using the nomato sauce that I had shared recently.
Mutton curries are usually elaborate but I have tried to simplify it a bit. This recipe uses black pepper and other spices like cumin and coriander which are not AIP however you could totally make an AIP version too. The nomato sauce gives the curry some great umami!
- 2 lbs goat meat, (cut into 1 inch cubes with and without bones)
- ¾ tsp sea salt
- 2 bay leaves
- 4 whole cloves
- Two 1 inch cinnamon stick pieces
- 6-8 whole black pepper corns (omit for AIP)
- ½ tsp turmeric powder
- ½ tsp black pepper powder (omit for AIP)
- ½ cup water
- 2 tbsp ghee or coconut oil (use coconut oil for AIP)
- 2 red onions, thinly sliced
- 2 tbsp ginger garlic paste (see below recipe or you can just use 1 tbsp finely chopped garlic and 1 tbsp finely chopped ginger)
- 6-8 fresh curry leaves
- ¼ tsp sea salt
- 2 tbsp coriander powder (omit for AIP)
- ¼ tsp turmeric powder
- 2 tbsp garam masala (use AIP garam masala for AIP - see recipe below)
- ½ cup homemade nomato sauce (see linked recipe in the post above)
- ½ tsp cumin powder (omit for AIP)
- fresh cilantro leaves, chopped fine
- 10 large cloves of garlic
- 2 inch by 1 inch piece of fresh ginger
- 2 tbsp extra virgin olive oil
- Add all the ingredients to a blender and blend until you get a fine paste.
- 2 tbsp ground cinnamon
- 1 tsp ground cloves
- ½ tsp ground mace
- 1 tsp ground ginger
- Mix all the above ingredients together in a small bowl.
- Add all the ingredients mentioned under 'Pressure cooking the meat' to the insert pot of the Instant Pot and stir to mix. Place the lid and turn valve to sealing position. Pressure cook for 15 minutes. Let pressure release naturally.
- Take a large bottomed stainless steel pot and place on medium heat. Add the oil (or ghee) and when hot add the onions. Stir fry the onions for 3-4 minutes on medium heat until golden brown. Then add the ginger garlic paste and curry leaves and stir fry for another 30 seconds. Next add the salt, turmeric, coriander (if adding), cumin (if adding) and the garam masala. Stir fry for another 30 seconds and then add the nomato sauce. Stir to mix. Turn heat off.
- Once the meat has cooked and the Instant pot pressure has released, open the pot. Remove the whole spices with a spoon if you don't want to bite into them in your curry. Next take the curry sauce that you just made and add it into the Instant pot meat stew. Press 'Saute' button on the Instant pot and let simmer on low saute for about 7-10 minutes or until you get a thick curry sauce. Turn heat off.
- Serve goat curry with cassava rotis or with cauliflower rice or white rice.
If you like this curry, you are sure to like my new cookbook ‘AIP Indian Fusion‘. Click HERE to get more information about it.
Looks and sounds delicious! Am I understanding correctly that lamb can replace the goat meat? If so, would a leg of lamb be the logical equivalent, or would a different cut be preferable? Thanks! I can’t wait to get your cookbook, as I LOVE Indian food, but also follow AIP.
Hello Kathleen
Yes a leg of lamb would be preferable since that is less fatty similar to goat meat. In general lamb has more fat so get a cut with less fat. Also younger the lamb tender the meat. Hope that helps! And good luck with the recipe!
Thank you! I’ve only ever eaten goat in Mexico and in Jamaica, but I’ve never cooked it or eaten it here in the U.S. I do, however, eat lamb fairly often. Thanks for the specific tips. I look forward to trying this, as well as recipes from your cookbook, which I ordered yesterday and can’t wait to receive! Much appreciation!
Wonderful! Thank you for ordering the book and I hope you enjoy it!
What do I do if I don’t have curry leaves?
[…] Instant Pot Goat (or Lamb) Curry from Cook 2 Nourish *My friend Indira just published her first cookbook: AIP Indian Fusion. Here’s a recipe to celebrate! […]