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.
Add Olive Oil (1 tablespoon) into the pot. Ensure to coat the oil over the whole bottom of the pot.
Add the Ground Black Pepper (2 pinch) into the pot. Add Kosher Salt (2 pinch) and Goat Shoulder (500 gram). Then, brown the goat shoulder on all sides for a total of roughly 5 minutes. Remove and set aside.
Reduce the heat to medium. Add Shallot (1) into the pot, then add in the Onion (2), Olive Oil (1 tablespoon), and Fresh Ginger (1 tablespoon); then stir for roughly a minute.
Add the Garlic (8 clove) and stir for roughly 30 seconds until fragrant.
Add in the Curry Powder (3 tablespoon) and Mild Indian Chili Powder (1/4 teaspoon); then stir for roughly 1 to 2 minutes until fragrant.
Add a bit of the Water (1 1/4 cup) and fully deglaze the pot. Add in the remaining cup of water.
Place all the goat shoulder with all the meat juice into the pot. Add Tomato Paste (125 milliliter) on top of the goat shoulder. Do not stir. Add in the Potato (1).
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.
Turn off the heat and let fully Natural Release, roughly 15 minutes.
Open the lid carefully, break up the potatoes to thicken the curry sauce. Stir in the Fresh Cilantro (1 tablespoon). Taste the seasoning and add in more Kosher Salt (1 pinch) if you wish.
Serve immediately and enjoy!