Goat Curry in a Hurry (Instant Pot Recipe) (2024)

FAQs

How to cook goat meat faster? ›

By using the pressure cooker, this is an easy, no-fail way to cook your goat meat so it's tender and flavorful without spending hours in the kitchen. It allows you to use your favorite goat curry, Indian food, other recipes or keep it simple with a seasoning kit or a jar of curry sauce from the grocery store.

Remember these words: Cook goat meat low and slow. For the most succulent goat meat texture, it's a labor of love that demands low cooking temperatures for longer times. This allows the collagen inside the meat to break down, slowly relaxing the meat's tough texture.

Goat meat is best cooked low and slow to achieve tenderness and retain juiciness. Popular cooking techniques include braising, stewing, roasting, grilling, and even curry or stir-frying. Each technique brings out different flavors and textures in the meat.

The shoulder is a flavorful cut with a good amount of marbling, making it ideal for slow-cooking methods. It is often used in stews, curries, and braised dishes. When cooked low and slow, the shoulder becomes tender and juicy and imparts rich flavors.

Goat meat has the reputation of being tough so it needs to be cooked for long until tender. If you have a pressure cooker then that is great. If you don't however then cook over medium heat for about 45 minutes to 1 hour or until tender.

You can't rush goat, says chef Kevin Onyona. To make the meat tender, you need to cook it a long time — but not too long.

Goat meat is loaded with various nutrients such as protein, healthy fats, and calories. So for the people who are looking to get a daily dose of energy and desire to stay healthy, this meat is an excellent choice.

Adding citrus or vinegar provides a tangy flavor that balances the heat. Yogurt or sour cream can cool down the curry. Adding a pinch of sugar or ketchup can counteract the spiciness. Starchy foods like potatoes or rice can absorb heat.

Because of its low fat content, goat meat can lose moisture and toughen up if cooked at high temperatures and under dry conditions. Goat meat is usually cooked slowly or moderately and is often cooked in sauces or marinated first. One easy marinade is to soak the meat in beer and a 1/4 cup of lemon juice.

How do you make goat meat not chewy? ›

Use wet cooking methods as opposed to dry. Braising and stewing are good cooking methods for less tender cuts of meat like goat. Flatten the meat with a tenderizing mallet or score it across the fibers with a sharp knife. This will break up the muscle fibers making them softer resulting in a more tender piece of meat.

Goat meat is called either cabrito or chevon. Cabrito is from kids harvested within the first week of birth. Chevron is from older kids. Goat meat is leaner than poultry and other red meats, low in fat and cholesterol and is a source of conjugated linoleic acid.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.

Goat meat is often considered to be healthier than chicken or other meat options. And usually, goat can have a slightly sweet flavor and is great to use in many different dishes. Chicken, on the other hand, has a neutral taste that makes it easy to pair with flavor-heavy sauces and seasonings.

Since it is a relatively tough meat, it is important that you tenderize it correctly and that you cook it slowly at low temperatures. Goat meat also must be cooked with a lot of moisture. The low fat content of goat meat means that it can dry out and toughen quickly when exposed to high, dry cooking methods.

Cook in a slow oven for 3—7 hours, depending on the size of your joint, pan and oven temperature.

Use high heat to cook meat quickly. Techniques like searing or stir-frying at high temperatures can help cook meat rapidly. Pressure cookers cook food quickly by increasing the internal pressure, which the boiling point of water. This results in faster cooking times for meats.