I’m NOT a fan of pressure cookers as mom had us thinking from our childhood days that they were an accident waiting to happen. I guess someone in our village got injured when one exploded on her and that fear trickled though our entire community. Plus I find that when a pressure cooker is used, it does not develop the complex flavors slow cooking does. With all the requests for more recipes using pressure cookers, especially powered ones (supposedly safer now) I thought I’d put this one to a test.
3 lbs goat (with bones)
2 1/2 tablespoon curry powder (divided)
8 grape tomatoes (chopped)
4 cloves garlic (smashed)
1 small onion (diced)
1 scallion (chopped)
5 sprigs thyme
2 tablespoon chopped parsley
1 1/2 tablespoon veg oil
2/3 teaspoon salt (adjust)
1/4 teaspoon black pepper
1/2 scotch bonnet pepper (sliced)
1 cup water
2 slices ginger
6 pimento berries (allspice)
1 bay leaf
2 tablespoon finely chopped cilantro
Important: If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use which ‘could’ have flour as a filler.
I used bone-in goat meat (much better overall flavor IMHO) so I got my butcher to cut it into 1 inch pieces – your household knife will never cut it for you. Season with the salt, black pepper, 1/2 tablespoon curry powder, scallion, thyme, scotch bonnet pepper (no seeds unless you ant that KICK), tomato, parsley and thyme. Mix well and marinate for a couple hours or overnight for best results (in the fridge). In my case I went in after about an hour or so and the results were decent.
Lets get cooking. Turn on the power pressure cooker you’re using to the high setting, add the veg oil, then the garlic and onion. Stir and cook for about 30 seconds.. don’t burn the garlic. Followed by the remaining curry powder (I used my own blend – feel free to use a madras blend out of the Caribbean or anything you like). Stir well. We need to bloom the spices which makes up a curry powder and cook off the rawness of the curry or you’ll taste it at the end.
The curry base will go darker, tend to clump and your kitchen will have that awesome scent of a good curry! After 3-4 minutes you can now add the seasoned goat to the pressure cooker – still on high and lid off. Yes, add everything.. then swish around the water in the same bowl to pick any marinade left back. Wait.. we’ll need this water soon. Sear the pieces of goat on the high heat for about 10-12 minutes.
Now pour in the water, toss in the slices of ginger, bay leaf and pimento berries… stir well, shut the lid on the pressure cooker and make sure you follow the proper way to use your powered pressure cooker. In my case the Power Pressure Cooker XL I was using meant I had to align the venting to the ‘cook’ position. Set it for 45 minutes high and walk away.
After 45-50 minutes vent the pressure cooker to release all the built-up pressure so you can SAFELY remove the lid. You will notice a couple things. there will be a bit of oil/fat on the surface and the gravy may be a bit runny. Using a ladle, skim off the fat and discard (don’t pour it down your sink).
Let’s now put the finishing touches on this amazing curry goat. Turn the pressure cooker back on (high – uncovered) for 5-10 minutes, taste for salt and adjust to your liking – basically we’re trying to thicken the gravy. In my case it took about 4 minutes, since after removing all the fat off the top the gravy did already thicken on it’s own.
Turn off the Instant Pot (if that’s the one you used), stir well and top with the cilantro. You’re done! Tasty fall off the bone curry goat in just over one hour.
Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2