Instant Pot Goat & Bell Pepper Curry
Switch things up with this spicy, tangy, Goat/Lamb curry with green bell pepper. This is a bhunna/sautéed curry that requires little prep time and minimal ingredients. It’s perfectly spiced, a little tart, and full of flavor.
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Authentic Flavor, Only Easier
I often think of my sister when I create recipes for this site. I try to post recipes that she’ll be able to follow with ease, recipes she can turn to, yet be blown away by. Because if she can rely on my recipes, then you can rely on my recipes.
So when I discovered she finds my pressure cooker Aloo Gosht recipe intimidating (i.e. it includes traditionally pressure cooking goat..my bad), I knew I had to get a simpler, Instant Pot goat curry recipe to the blog stat.
This goat & bell pepper curry tastes much more complicated than it is to make. There’s very little manual chopping in this recipe (the food processor is doing most of the work).
Omit the green bell pepper if you don’t have it or don’t like it. Though I use chaat masala when making this, I’ve made it optional because I didn’t want to deter anyone from making this recipe and it’s still wonderful without it. Freshly ground black pepper to finish off the dish is a must!
How To Cook Goat Meat Perfectly
Goat meat lends something special to a meal. It’s rich in flavor, healthier (as in leaner, protein and iron-rich, less industrialized), and I find it tastier, more tender than beef stew. Here are two tips to prepare goat or lamb meat:
- Cooking times will vary depending on age and quality of the goat meat. If the meat is not fully cooked after the pressure cook (it should be tender just like any other meat), then cover the pot, seal, and cook again for 2 minutes.
- Very rarely, goat meat can have a certain smell (I’ve only experienced this a few times). In this case, submerge the goat meat in boiling water for 3-4 minutes. Then cook as you normally would.
This Instant Pot Goat curry is inspired by my dear friend Becky’s Mutton Tikka. When I first tried her recipe, I was in awe of how such a simple dish could be so full of flavor. I translated her recipe to this quicker, Instant Pot version.
If you try it, be sure to leave a comment or tag me on Instagram! Hearing from you makes my day.
What To Serve With Instant Pot Goat And Bell Pepper Curry
This this dish is on the drier side, it pairs well with bread such as roti or naan. That said, it’ll also be wonderful with rice.
More Instant Pot-Friendly Recipes:
Instant Pot Goat and Bell Pepper Curry
- 1 medium onion, roughly cut
- 5 cloves garlic
- ½ inch piece ginger
- 2-3 tbsp neutral oil
- 1 tbsp ghee
- 1 to 1 1/3 lbs (~600 g) bone-in goat meat, mutton
- 1 large tomato
- 1 green chili pepper such as Serrano
- 1 tbsp + 1 tsp apple cider vinegar
- 1 tsp kosher salt, or more to taste
- ½ tsp turmeric powder
- 1 green bell pepper, cubed
- 1 tsp freshly ground black pepper
- 1/2-1 tsp chaat masala
- 1 tsp lemon juice
- Using the pulse setting, finely chop onion, garlic, and ginger in a food processor.
- Select the Sauté – More/High setting on the Instant Pot. Once Hot, add the oil, ghee, and chopped onion mixture and sauté until the onion is lightly golden, about 5-6 minutes.
- While the onions are cooking, pulse to finely chop the tomato and green chili pepper in the food processor and set aside.
- Add the goat meat to the Instant Pot and sauté for 4-5 minutes or until it changes color.
- Add the chopped tomato mixture, apple cider vinegar, salt, and turmeric powder. Mix well to combine and submerge the meat in the liquid as much as possible.
- Press the Cancel button to turn off the Instant Pot. Secure the lid and set the pressure release to Sealing. Select the Meat/Stew Pressure Cook setting and set the timer for 25 minutes on High pressure.
- Once finished, use a tong or wooden spoon to move the Pressure Release to Venting to manually release the pressure.
- Open the pot and select Sauté setting on More/High. Let the remaining moisture evaporate for about 5-6 minutes, then add the green bell pepper and sauté for another 5 minutes or until the curry cooks down and turns glossy. Stir only as necessary to allow the moisture to evaporate.