It’s the holiday season and no one wants to spend hours in the kitchen, even me. As a result, this instant pot curry masala curry goat was born. There is always the special homemade bread and ham, egg or cheese for breakfast. When it comes to lunch it needs to be quick, simple and tasty. Preparation time should be at a minimum.
Firstly, I rinsed the goat with lemon juice to freshen it up the Caribbean way. After the meat was drained, I seasoned it with green seasoning, salt, pepper, onion, tomato, garlic. Meanwhile, I browned onion, garlic and hot pepper in hot oil then added a curry mixture, using a spice from an unmarked jar. I thought this was the homemade curry powder our friend gifted us during our last visit to Trinidad.
A couples of minutes later I accidentally stumbled upon the actual curry powder I thought I added. Once I added the seasoned goat to the pot, locked it in and set it for 35 mins, the investigation started.
WHAT SPICE WAS USED?
‘What spice did I just add to the goat? It smelled like coriander or maybe Baharat spice? However, those jars were marked which now eliminated those as options. I went rummaging through my pantry to see if I may have remaining spice left in a bag, which could solve this riddle.
I found two opened large spice bags from which I may have emptied into the glass jar. The suspects were garam masala.
Since my nose was all spiced out from smelling every spice in my pantry and I could no longer decipher one from the other, I called in backup, the husband.
THE OUTCOME:
He came, he sniffed, he came to a conclusion that it was in fact garam masala. I was relieved because the other option coriander is not one of my favorite spices and I would have been disappointed.
Luckily, I also added the homemade curry powder and turmeric to the spice mix which helped balanced the flavors and resulted in a delicious union of spices.
LESSON LEARNED:
And so, even though I tried to save time in the kitchen, I ended up there anyway. The lesson learned was to label spice jars even if your mind tells you otherwise at the moment.
Instant Pot Massala Curry Goat
Ingredients
- 3 lbs bone in goat
- 6 tbs green seasoning divided
- 2 tbs minced garlic
- 1 plum tomato chopped
- Hot pepper chopped
- 1 large onion sliced, divided
- Salt
- Black pepper
- 3 tbs extra virgin oil
- 4 cloves garlic sliced
- Hot pepper chopped
- 4 tbs garam masala
- 2 tbs curry powder
- 1 tsp turmeric powder
- 1 1/2 lbs potato peeled and quartered
- Small bunch thyme
Instructions
- Rinse goat with the juice of a lemon and water. Rinse with plain water again and drain.
- Season goat with 4 tbs green seasoning, salt, pepper, tomato, hot pepper, minced garlic and 3/4 onion, reserving the rest for the next step.
- Meanwhile set the instant pot to sautee setting. Heat oil and add add hot pepper, onion, garlic and cook until golden brown.
- Add curry powders, 2 tbs green seasoning and 1/2 cup of water and cook, stirring, for 5 minutes.
- Stir in seasoned goat, potato, thyme and mix well to combine.
- Cover and set to meat/35 minutes or until desired tenderness. Cook for the allotted time.
- Allow pressure to release for one minute, then quick release. Remove cover and stir gently to combine. Taste and add salt if required.
- Enjoy with roti or rice.
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A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.