Instant Pot Goat And Bell Pepper Curry (Pakistani Style Mutton)

This easy Instant Pot Goat Pepper Curry is a Pakistani-style lamb recipe that requires little prep time and minimal ingredients you likely have on hand! It's perfectly seasoned, a little tart, and full of flavor.

How To Cook Goat meat?

Goat meat gives a meal that certain something. It's rich in flavor, healthier (leaner, high in protein and iron, less industrialized) and I find it tastier than beef and lamb. Here are two tips for preparing goat meat:

• Cooking times vary depending on the age and quality of the goat meat. If the meat is not fully cooked after pressure cooking (it should be tender like any other meat), cover and seal the pot and cook again for 2 minutes.
• Very rarely, goat meat can have a specific odor (I've only experienced this a few times). In this case, immerse the goat meat in boiling water for 3-4 minutes. Then prepare as usual.

This Instant Pot Goat Curry is inspired by my dear friend Becky's Mutton Tikka. When I first tried your recipe, I was amazed at how such a simple dish could be so full of flavor.

Ingredients For Pot Goat?

• 1 medium onion, roughly chopped
• 5 cloves of garlic
• ½ inch piece of ginger
• 2-3 tablespoons of neutral oil
• 1 tablespoon butter
• 1 to 1 1/3 lb (~600 g) bone-in goat, lamb
• 1 large tomato
• 1 green Serrano-type chili
• 1 tablespoon + 1 teaspoon apple cider vinegar
• 1 teaspoon kosher salt or more to taste
• ½ teaspoon turmeric powder
• 1 green pepper, diced
• 1 teaspoon freshly ground black pepper
• 1/2-1 teaspoon chaat masala
• 1 teaspoon lemon juice

Instruction For Goat pot Recipe?

• Finely chop the onion, garlic, and ginger in a food processor on the pulse setting.
• Select the Sauté - More setting on the Instant Pot. Once hot, add the oil, ghee, and chopped onion mixture and sauté until the onion is lightly browned about 5-6 minutes.
• While the onions are cooking, chop the tomato and green chile in the food processor to finely chop and set aside.
• Add the goat meat to the Instant Pot and sear for 4-5 minutes or until it changes color.
• Add the chopped tomato mixture, apple cider vinegar, salt, and turmeric powder. Mix everything well and immerse the meat in the liquid as much as possible.
• Replace the cap and set the pressure relief to Sealed. Select the speed cook setting for meat/stew and set the timer to high pressure for 25 minutes.
• When you are done, use tongs or a wooden spoon to set the pressure release to vent to manually release the pressure.
• Open the pot and select the Sauté setting on More. Allow any remaining moisture to evaporate, about 5-6 minutes, then add the green peppers and saute another 5 minutes or until the curry is fully cooked and glossy. Stir only enough to allow moisture to evaporate.