Khatta Meetha Meat – Instant Pot Tangy Goat Curry

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Goat lovers, this Khatta Meetha Meat – Instant Pot Tangy Goat Curry recipe is for you. This curry is comfort food at it’s finest. Low in carbs and perfect for your family meals or sophisticated dinner parties. This cozy delight is traditionally served in Jammu restaurants as well as celebrations, including weddings, and parties.

This meat curry has always been one of my favorite meals. I prefer it to even the traditional Kashmiri Rogan Josh  Growing up we ate a variety of goat curries. My mother mostly made dinners from scratch.

Khatta Meetha Meat - Instant Pot Tangy Goat Curry
Khatta Meetha Meat – Instant Pot Tangy Goat Curry

Method used to make Khatta Meetha Meat – Instant Pot Tangy Goat Curry

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 1/4 cup water. Sauté and stir for a minute or two. Further, add in the ground turmeric, salt, ground fennel, and 1 cup water to the pot and 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 30 to 40 minutes.
  • When cooking is complete, use quick pressure release to depressurize.
  • Open the lid, add in dry mango powder (amchur), jaggery, 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.

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Moreover, try some of our other recipes


Kashmiri Tomato Eggplant Curry – Tamatar Wangun

Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry

Swiss Chard Curry – Instant Pot Kashmiri Haak

Collard and Lotus Stem Curry

 

Khatta Meetha Meat – Instant Pot Tangy Goat Curry

Shilpa
Goat lovers, this Khatta Meetha Meat – Instant Pot Tangy Goat Curry recipe is for you. This curry is comfort food at it's finest. Low in carbs and perfect for your family meals or sophisticated dinner parties. This cozy delight is traditionally served in Jammu restaurants as well as celebrations, including weddings, and parties.
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Side Dish
Cuisine Dogra, Indian, Kashmiri
Servings 4

Ingredients
  

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 1/4 cup water. Sauté and stir for a minute or two. Further, add in the ground turmeric, salt, ground fennel, and 1 cup water to the pot and 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 30 to 40 minutes.
  • When cooking is complete, use quick pressure release to depressurize.
  • Open the lid, add in dry mango powder (amchur), jaggery, 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. Top with serrano peppers, and Kasuri methi.
  • Press cancel and transfer the cooked meat in a serving bowl. Garnish with cilantro, and serve over steamed rice.
Keyword Instant Pot Goat Curry, Instant Pot Goat Curry tangy, Instant Pot khatta meetha meat, Instant Pot Lamb Curry, Instant Pot Tangy Goat Curry, Khatta Meetha Meat
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AboutFastCurries

My name is Shilpa Tiku. I am a foodie and love experimenting with different cuisines. Originally a Kashmiri, born in Mumbai and currently live in Dallas.

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