Jamaican Curry Goat Pressure Cooker Recipe

Jamaican Curry Goat Pressure Cooker Recipe

Ingredients

SERVES 8 – Cooker: 5- to 8-quart – Time: 40 minutes at HIGH pressure

• ¼ cup olive oil
• ¼ cup Jamaican hot curry powder, or to taste (if using regular curry powder, mix it with 2 teaspoons ground allspice)
• 3 pounds boneless goat shoulder, trimmed of excess fat
• sea salt
• 2 large white onions, chopped
• 1 to 2 habanero or Scotch bonnet peppers, to taste, seeded and chopped
• 1 (2-inch) piece fresh ginger, peeled and minced
• 1 head garlic, broken into cloves, peeled, and chopped
• 2 (15-ounce) cans unsweetened coconut milk
• 1 (15-ounce) can tomato sauce
• 1 tablespoon dried thyme
• 3 cups water
• 5 Yukon Gold potatoes, peeled and cut into 1-inch chunks, or 3 cups cooked garbanzo beans

Method

1. Cut the meat into large chunks, maybe 2 to 3 inches across
2. Salt everything well and set aside to come to room temperature for about 30 minutes
3. Pat dry with paper towels
4. In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
5. Add 2 tablespoons of the curry powder and stir until fragrant, about 30 seconds
6. Brown the meat in batches in a single layer on all sides in the curried oil
7. Transfer the browned meat to a bowl
8. It will take a while to do this, maybe 30 minutes or so total
9. Add the onions and habanero to the pot and cook, stirring occasionally, until the onions just start to brown, about 5 minutes
10. Sprinkle some salt over them as they cook
11. Add the ginger and garlic, mix well, and cook, stirring, another 1 to 2 minutes
12. Return the meat and any accumulated juices to the pot
13. Mix well
14. Add the coconut milk, tomato sauce, and remaining curry powder
15. Stir to combine
16. Add the water and thyme and bring to a simmer, scraping up any browned bits from the bottom of the pot
17. Close and lock the lid
18. Set the burner heat to high
19. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
20. Set a timer to cook for 40 minutes
21. Remove the pot from the heat
22. Open the cooker with the Natural Release method; let stand for 15 minutes
23. Be careful of the steam as you remove the lid
24. The meat should be falling-apart tender
25. Skim any fat from the top of the sauce
26. Taste the stew for salt
27. Add the potatoes
28. Recover and let steam (without bringing up the pressure) until they are just tender, about 10 minutes, then serve

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