Cooking Instructions
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Step 1
Heat up your pressure cooker. Make sure your pot is as hot as it can be when you place the goat shoulder into the pot.
Step 2
Add
Olive Oil (15 mL)
into the pot. Ensure to coat the oil over the whole bottom of the pot.
Step 3
Add the
Goat Shoulder (500 g)
into the pot. Add
Kosher Salt (2 pinches)
and
Ground Black Pepper (2 pinches)
. Then, brown the goat shoulder on all sides for a total of roughly 5 minutes. Remove and set aside.
Step 4
Reduce the heat to medium. Add
Olive Oil (15 mL)
into the pot, then add in the
Onions (2)
,
Fresh Ginger (6 g)
, and
Shallot (1)
; then stir for roughly a minute.
Step 5
Add the
Garlic (8 cloves)
and stir for roughly 30 seconds until fragrant.
Step 6
Add in the
Curry Powder (20 g)
and
Mild Indian Chili Powder (as needed)
; then stir for roughly 1 to 2 minutes until fragrant.
Step 7
Add a bit of the
Water (300 mL)
and fully deglaze the pot. Add in the remaining cup of water.
Step 8
Place all the goat shoulder with all the meat juice into the pot. Add
Tomato Paste (125 g)
on top of the goat shoulder. Do not stir. Add in the
Potato (1)
.
Step 9
Close lid and pressure cook at High Pressure for 35 to 40 minutes. Choose the cooking time depending on how much chew you like the goat meat to have.
Step 10
Turn off the heat and let fully Natural Release, roughly 15 minutes.
Step 11
Open the lid carefully, break up the potatoes to thicken the curry sauce. Stir in the
Fresh Cilantro (as needed)
. Taste the seasoning and add in more
Kosher Salt (1 pinch)
if you wish.
Step 12
Serve immediately and enjoy!
