A Classic Indian spicy thick curry made with goat meat in vinegar and spices!
This gravy is colourful, flavorful and it’s perfect with hot basmati rice or Indian bread like roti. It’s common to find goat or lamb vindaloo in Indian restaurants.
The name looks complicated but super easy to prepare. A slow cooker or pressure cookers is ideal for this recip. Even an Instant pot will work or a regular pan if you cook it for a long time.
People tend to get intimidated by it and think it involves a lot of hard work to cook goa but it should be fairly easy to make this with Papa Earth goat.
Goat Vindaloo made with an Instant Pot
Recipe type: Main
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Serves: 4 people
- 1 lbs. of Papa Earth Goat Stew
- 10 Dry Red Chili Peppers
- 3 tablespoons of Vinegar
- 5 tablespoon of Poppy seeds
- 8 Black peppercorns
- 5 Cloves
- 2 tablespoons of Mint leaves
- 2 tablespoons of Coriander Leaves
- 1 tablespoon of Turmeric powder
- 3 Cardamom Pods
- 4 Green Chili Peppers
- 1 tablespoon of Cumin seeds
- 1 tablespoon of Fennel seeds
- 25 tablespoon of Ginger – ¼ inch
- 6 Garlic Cloves
- 1 inch of Cinnamon
- 2 tablespoon of Vegetable oil
- 1 cup of Dried Onions
- Coriander Leaves (for garnishing purposes)
- 1 tablespoon of Lemon lime
- Soak red chili peppers, turmeric powder, black peppercorns, poppy seeds, cloves, green chili peppers, cardamom pods, cumin seeds, fennel seeds, ginger, garlic, Coriander leaves, mint, cinnamon in vinegar with 2 tablespoons of oil for 30 minutes.
- Blend the soaked spices with vinegar and oil also into a fine paste.
- Put the Papa Earth goat stew cubes in a bowl and add required amount of salt. Apply the blended paste to the goat cubes with fried onions and marinate them for a minimum of 2 hours or fully overnight.
- Close the lid and select the ‘Manual’ or ‘Pressure Cook’ setting and cook for 35-45 minutes (or in pan for 45 minutes or slow cooker for 2-3 hours)
- Wait for the pressure to release, open and mix well. If you find it the consistency to be watery, leave it open and cook for another 5-7 minutes.
- Garnish with coriander leaves and some squeezed lime on top
This recipe was created by Suganya Hariharan from Relish the Bite. Click here for the original post.