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How To Cook Curry Goat In A Pressure Cooker.

Curry goat or goat curry as it’s called in Guyana is one of those dishes you immediately think about when you envision Caribbean cuisine and rightly so, as it’s something you’ll find being prepared on just about every island in the Caribbean. Though the recipe may differ from island to island one thing is common – it must be tender. This usually means cooking it slowly for at least a couple hours to the point where the meat falls off the bones. And though you now get boneless curry goat at the many Caribbean take-out restaurants, the pieces with bone is still the traditional cut of goat meat to use. It can be argued that there’s much more flavor in the bones.

You’ll Need…

3 lbs goat
1 teaspoon salt
dash black pepper
1 medium onion sliced
4 cloves garlic crushed or sliced thin
3 sprigs thyme
1 tomato sliced
5 red birds eye pepper (or 1/2 scotch bonnet)
1 scallion
1 teaspoon curry powder for seasoning the meat
2 tablespoon curry powder for cooking
1/2 teaspoon amchar masala (optional but goes well with this dish)
1 tablespoon Caribbean green seasoning
2 leaves shado beni (bhandhanya)
1 teaspoon ketchup
2 tablespoon vegetable oil
3 cups water

Notes: I like using goat with the bones, but if you prefer (and can afford it) you can certainly used boneless goat.

Season the washed goat with the salt, black pepper, Caribbean green seasoning, amchar masala (roasted ground cumin will work as well), ketchup (adds a nice acidic layer), teaspoon of curry, the chopped tomato and the chopped scallions. Mix well and allow to marinate for at least 2 hours or overnight may give even better results.

Heat the vegetable oil in the pressure cooker (same steps if you’re not using a pressure cooker) on med/high heat and toss in the diced onion and garlic. Turn the heat down to low and let it cook slowly for 3-5 minutes. With the heat still on low, now toss in the curry powder (2 tablespoon – I use a madras blend made in the Caribbean) and stir well. Let that go for another 3 minutes or so on low heat to cook off the raw curry taste. Add the peppers, cook for a minute and then add the seasoned goat.

Turn the heat up as you want to sear the meat and allow it to pick up some of that lovely curry colour and flavor from the bottom of the pot.

After 10-15 minutes on high heat, top with the other ingredients and secure the lid on the pressure cooker. Cook for 30-35 minutes as per your pressure cooker instructions.

Ensure the pressure cooker is cool before opening (release air and run cool water over it if in a rush). You should now have tender curry goat, but the gravy may be runny for your liking. With the lid off, put the open pressure cooker back on the flame (high) and burn off the liquid until you have a gravy the consistency you like.

TIP. Goat can be notoriously fatty, so what I usually do is after it’s done pressure cooking I allow it to cool completely (before thickening the gravy) and in doing so you’ll see a thin layer of fat at the top form (very thick). Spoon that out and discard. Now turn up the heat to get the gravy right.

By cooking this curry goat in the pressure cooker we cut the cooking time by about 2/3’s, so if you’re ever pressed for time, this pressure cooker curry goat recipe will come in handy. If you don’t have a pressure cooker, you’ll have to bring the pot to a boil after adding all the ingredients, then reduce to a gentle simmer for about 2 to 2.5 hours (lid on). Remember to stir and do check to see if there’s enough liquid as it cooks slowly.

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How To Cook Curry Goat In A Pressure Cooker.
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10 Responses to “How To Cook Curry Goat In A Pressure Cooker.”

  1. Sita says:

    Hi Chris
    Love your recipe for the curry goat
    I don’t mind pressure cookers when u are press for time
    I prefer to use ginger instead coz it tenderizes the meat and also gives it that but if extra flavour. When it’s seasoned and left for a couple hours or even overnight.

    Thanks Chris keep up the good work

    Your fan
    Sita

  2. Joycelyn says:

    A recipe for curry potato??

  3. Jane says:

    I made this at a family celebration and it went down a treat! No left overs! Its the first time ive attempted proper caribbean food(apart from ackee & saltfish) and i had Several people asking me who made the curry?! Making it again tonight :)

  4. MD foodie says:

    I’m fairly new to goat and this recipe was become one of my favorites Chris. Thank you for your recipes and talents.

    Arnold

  5. lady kate says:

    hi do you have a recipe for goat curry in slow cooker please

  6. Omar says:

    Do you have any recipe for croc pot / slow cooker?

  7. paizley says:

    I love seeing a Jam curry recipe without potatoes or carrots. Served with rice is perfect. The pressure cooker works great for making curry. I use either the birds eye chili or habanero, whichever is on hand. Also, Matouk’s West Indian Flambeau Hot Sauce is a great sub for habaneros. I must say that if one can’t get goat meat, lamb or mutton would be the next choice. After that, pork but beef just doesn’t have a strong enough flavor. Usually leave out the tomato and ketchup. But if wanted tomato, I’d add tomato paste. Your recipe is great!

  8. Sun Rain says:

    Hey Chris,
    I actually made this dish today, in the pressure cooker I might add, it was great….but I usually let it cook & stick to the pot before adding the water & the lid. I time it for 20 mins. I then take the lid of & let it cook for about 5 mins more while adding some crush garlic, bandania & geera it tastes great !! Also in trini we have the duck & goat curry which is great but do add some more black masala to it.
    Love your recipes, they are so Caribbean…

  9. yolande quimpert says:

    chris, i am going to try this, i think i was also smelling it. lol

  10. Dave says:

    Chris I tried Curry Goat in a pressure cooker before and made a mess with it, can’t wait to try your method and recipe.

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