Instant Pot Jamaican Goat Curry

The Instant Pot Jamaican Goat Curry, is a good example of a unique fusion of cultures and modern convenience. Without any sacrifice in flavors the dish comes together quickly. Cooking goat meat on stove top can take hours sometimes and there is always the constant stirring. If you have a few minutes to brown the meat first and roast your potatoes separately , the dish is elevated to a more balanced and rounded off flavor. However you can totally just put everything in together, set it up and walk away.

I love the pungency of the all spice berries in the Jamaican goat curry along with the white peppers and a some hot chilles. Traditionally a scotch bonnet peppers are used in this curry, but I made do with some ground thai red chilli that my husband had brought in from Bangkok while on his travels. I think they worked well in this dish and if you can’t find the scotch bonnets, use any kind of hot pepper that you like.

The beauty of a curry always is that it is open for interpretation. You can substitute quite a few of the ingredients based on what’s available and what you personally like. I was really excited the whole month of August to make this Jamaican goat curry for Progressive Eats. I might have made quite a lot of this curry and saved it to eat later too.

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re featuring dishes native to or inspired by the islands of the Caribbean. Our event is hosted by Coleen who blogs at The Redhead Baker. Our dishes this month are inspired by the cuisines of Jamaica, Cuba, The Bahamas and more. You’ll certainly find a delicious recipe to add to your repertoire!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Taste of the Caribbean Progressive Eats Menu

Main Course

• Caribbean Shrimp and Grits from Creative Culinary
• Cuban Sweet Potato & Black Bean Tacos with Candied Plantains from The Wimpy Vegetarian
• Instant Pot Jamaican Goat Curry from Spice Roots

Veggies/Side Dishes

• Easy Slow Cooker Jamaican Baked Beans from Mother Would Know
• Red Beans and Coconut Rice from All Roads Lead to the Kitchen

Desserts

• Bahamian Rum Cake from The Redhead Baker
• Coconut Macaroons from That Skinny Chick Can Bake
• Vegan Mango Pineapple Fool from Pastry Chef Online

5 from 1 vote

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Instant Pot Jamaican Goat Curry

Ingredients

Jamaican Curry Powder

• 2 tsp thai chilli powder or cayenne
• 3 tsp turmeric powder
• 1 tbs cumin seeds
• 1 tbs coriander seeds
• 1 tbs all spice berries
• 2 tsp yellow mustard seeds
• 1 tsp fenugreek seeds
• 2 tsp ground ginger
• 2 tsp white peppercorns
• 2 - 3 cloves

For Goat curry

• 2 pounds goat chops or mixed peices
• 3 tbs oil
• 4-5 cloves of garlic
• 3 cups onions diced
• 3 Tbs Curry powder
• 3- 4 sprigs of thyme
• 2 green onions chopped
• 2 russet potatoes potatoes
• salt to taste

Instructions

Make the curry powder

1. lightly toast the whole spices. Grind into a fine powder and add in the already ground spices to make your own version of Jamaican curry blend.

Make the Goat curry

1. Set your Instant pot on High saute.
2. Add in the oil and taking 2 to 3 goat pcs at a time, sear and brown them on both sides.
3. once all goat meat is seared and browned, add in the onions and saute until transparent and soft.
4. Add the goat back in and add the curry powder, garlic, thyme and green onions.
5. Add salt and 2 cups of water and set it to manual pressure for 25 minutes.
6. Meanwhile peel and dice the potatoes and add a little oil and thyme on them .
7. place in a 400 Deg oven for 15 to 20 minutes or until done.
8. When the pressure cooker gets into the keep warm mode, allow the pressure to naturally release for 10 minutes.
9. Then remove all pressure, open the lid and add potatoes. simmer until potatoes are soft.

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