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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.
Method used to make Khatta Meetha Meat – Instant Pot Tangy Goat Curry
Prep
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Rinse and chop the onions and cilantro finely.
Cook
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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.
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When the cumin seeds splutter add onions and ginger garlic paste. Moreover, let the onions turn golden, it should about 3 minutes. Keep stirring.
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Next, add the goat pieces and sauté for about 8 to 10 minutes until the goat pieces turn brown. Keep stirring well.
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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.
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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.
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When cooking is complete, use quick pressure release to depressurize.
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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.
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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
Khatta Meetha Meat – Instant Pot Tangy Goat Curry
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.
Servings 4
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 and 1/4 cup water (divided)
- 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)
- 3 tsp jaggery powder
- 2 Serrano peppers (small) (hari mirch, whole) (optional)
- 1/4 cup fresh cilantro leaves (dhaniya ke patte)
Instructions
Prep
- Rinse and chop the onions and cilantro finely.
Cook
- 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.