Goat Curry In A Hurry Instant Pot Recipe

Instant Pot Goat Curry / Mutton Masala (Pressure …

WebDec 2, 2017 · Instructions. Heat the instant pot in SAUTE mode and add oil to it. Add the whole spices and sauté for 30 seconds so they release the …

1. Heat the instant pot in SAUTE mode and add oil to it. Add the whole spices and sauté for 30 seconds so they release the aroma.
2. Add the chopped green chili, onions, ginger and garlic to the pot and sauté for 4 minutes until they turn golden. Keep stirring at regular intervals.
3. Add the chopped tomatoes and spices. Mix and Sauté for another 2 minutes.
4. Add the goat and mix it well with the gravy. Saute for about 5 minutes. Stir and scrape off anything stuck to the bottom of the pot. If needed, add 1/4 cup water to deglaze the pot. Press Cancel and close the lid.

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Instant Pot Pressure Cooker Curry Goat

WebDec 13, 2017 · Add goat shoulder in the pot. Add in 2 pinches of kosher salt and black pepper. Then, brown the goat shoulder on all sides for a …

1. Heat Up Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button, then press Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the goat shoulder in the pot (Instant Pot: wait until the indicator says HOT). If you are using frozen goat shoulder meat, be careful.
2. Brown Goat Shoulder: Add 1 tablespoon of olive oil in the pot. Ensure to coat the oil over whole bottom of the pot. Add goat shoulder in the pot. Add in 2 pinches of kosher salt and black pepper. Then, brown the goat shoulder on all sides for a total of roughly 5 minutes. Remove and set aside.
3. Sauté Shallot, Onion, Ginger, Garlic: Reduce the heat to medium (Instant pot: press Cancel button, then press Sauté button). Add 1 tablespoon of olive oil in the pot, then add in sliced onion, minced ginger and shallot, then stir for roughly a minute. Add the minced garlic and stir for roughly 30 seconds until fragrant.
4. Mix Curry and Deglaze: Add in 3 tablespoons of curry powder and ¼ teaspoon of Indian chili pepper, then stir for roughly 1 to 2 minutes until fragrant. Add ¼ cup (63ml) of water or chicken stock and fully deglaze the pot. Add in remaining 1 cup of water (250ml) or unsalted chicken stock.

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