Enjoy perfectly cooked goat curry every single time with this Tangy Goat Curry – Instant Pot Khatta Meat recipe.

The good news is, as fancy as this recipe sounds, it is actually super simple to make and the goat is packed with flavor, is tender and juicy.

What is Tangy Goat Curry – Instant Pot Khatta Meat?

This recipe is from the Dogra Cuisine from the region of Jammu and Kashmir. Traditionally this recipe calls for tons of onions, and is cooked in mustard oil. I have used only 1 onion however if you like the taste of onion please feel free to add one more.

How do I make Tangy Goat Curry – Instant Pot Khatta Meat?

Firstly, select sauté on the Instant Pot and adjust to normal. Secondly, add oil to the pot. Thirdly, when the oil is hot adding the cinnamon stick, cumin seeds, cloves, black cardamom pods, and whole dried red chili pepper. Additionally, let the whole spices sauté for a minute.

When the cumin seeds splutter add onions and ginger garlic paste. Moreover, let the onions turn golden, it should about 3 minutes. Keep stirring.

Next, add the goat pieces and sauté for about 8 to 10 minutes until the goat pieces turn brown. Keep stirring well.

Once the meat is browned, add in Kashmiri chili powder and water. Sauté and stir for a minute or two. Further, add in the ground turmeric, salt, ground fennel, dried fenugreek leaves (Kasuri methi), to the pot and let it sauté for a minute or two. Give it a good stir.

Finally, make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well. Press cancel.

Secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 40 minutes.

When cooking is complete, use natural pressure release to depressurize.

Open the lid, add in dry mango powder (amchur), and serrano peppers. Again, select sauté and let it sauté for a minute, until it comes to a boil, and keep stirring well to make sure that the spices are mixed well.

add spices for tangy goat curry — Instant pot goat curry

Moreover, press cancel and transfer the cooked meat in a serving bowl. Garnish with cilantro.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other Kashmiri recipes:

Instant Pot Kohlrabi Curry / Instant Pot Kashmiri Monji Haak / Kashmiri Style Knol Khol Curry

Instant Pot Kashmiri Goat Kalia / Instant Pot Goat Curry Cooked in Ground Fennel, Turmeric, Ginger and Milk

http://Instant Pot Dum Aloo

Instant Pot Ambal – Tangy Indian Pumpkin Curry

Tangy Goat Curry – Instant Pot Khatta Meat

Shilpa

Enjoy perfectly cooked goat curry every single time with this Tangy Goat Curry – Instant Pot Khatta Meat recipe. The good news is, as fancy as this recipe sounds, it is actually super simple to make and the goat is packed with flavor, is tender and juicy.

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Prep Time 5

Cook Time 1 5

Total Time 1 10

Course Main Course, Side Dish

Cuisine Dogra, Indian Food, Kashmiri Food, North Indian Food

Servings 6

Equipment

Pressure Cooker

Ingredients

4 tbsp mustard oil or oil of choice
1.5 pounds goat (either shoulder or leg pieces cut in about 2 to 3 inch pieces)
1/2 inch cinnamon stick (dalchini)
1 and 1/2 tsp cumin seeds (jeera)
2 cloves (laung)
2 whole black cardamom pods (kali elachi)
1 whole dried red chili pepper
1 onion (1 cup chopped)
1 tbsp ginger garlic paste
3 tsp kashmiri chili powder
1/2 cup water
1 and 1/4 tsp ground turmeric (haldi)
1 and 3/4 tsp salt
2 tsp ground fennel (saunf powder)
4 tsp dried fenugreek leaves (kasoori methi/ kasuri methi) (crush kasuri methi between your palms before adding)
4 tsp mango powder (amchur/amchoor powder)
2 Serrano peppers (small) (hari mirch, whole)
1/4 cup fresh cilantro leaves (dhaniya ke patte)

Instructions

Prep

Rinse and chop the onions and cilantro finely.

Cook

Select sauté on the Instant Pot and adjust to normal. Add oil to the pot. When the oil is hot add in the cinnamon stick, cumin seeds, cloves, black cardamom pods, and whole dried red chili pepper. Additionally, let the whole spices sauté for a minute.
When the cumin seeds splutter add onions and ginger garlic paste. Moreover, let the onions turn golden, it should about 3 minutes. Keep stirring.
Next, add the goat pieces and sauté for about 8 to 10 minutes until the goat pieces turn brown. Keep stirring well.
Once the meat is browned, add in Kashmiri chili powder and water. Sauté and stir for a minute or two. Further, add in the ground turmeric, salt, ground fennel, dried fenugreek leaves (kasuri methi) to the pot and let it sauté for a minute or two. Give it a good stir.
Finally, make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well. Press cancel. Secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 40 minutes.
When cooking is complete, use natural pressure release to depressurize.
Open the lid, add in dry mango powder (amchur), and serrano peppers. Again, select sauté and let it sauté for a minute, until it comes to a boil, and keep stirring well to make sure that the spices are mixed well.
Press cancel and transfer the cooked meat in a serving bowl. Garnish with cilantro, and serve over steamed rice.

Notes

This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
All these spices can be easily found in an Indian store.
You can either use lamb or goat meat.
I buy the goat meat from an Indian grocery store and ask them to chop the shoulder to mid sized pieces. The mutton cut that I have used for this recipe is Bone-in shoulder. Shoulder takes long to cook since it is a sturdy meat. You can modify the cooking time to less depending on what type of goat meat you buy. Meat from the leg or breast cooks faster and you could reduce the pressure time to 35 minutes in case you choose those meat cuts.
The Kashmiri chili powder is added to attain the red color and is not very spicy. On a scale of 1 to 5, I would rate this recipe at a spice level of 3. So you can add or reduce the Kashmiri red chili powder accordingly.
Traditionally this recipe calls for tons of onions, is cooked in mustard oil. I have used only 1 onion however if you like the taste of onion please feel free to add one more.
Kashmiri cuisine typically uses mustard oil, however you can you oil of your choice. I have used avocado oil in this recipe.
Kashmiri red chili powder instantly imparts a vibrant red color to any dish and is not very spicy.
The whole spices (cardamom pods, cinnamon stick, cloves, whole dried red chili pepper can be discarded, they don’t need to be consumed).

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