Pressure Cooker Nepali Goat Curry with Warm Spices
Tender goat meat slowly cooked in a fragrant blend of Nepali spices using a pressure cooker for a rich, hearty curry. This nepali-inspired curry ready in about 55 minutes pairs goat meat, cubed, mustard oil, large (150 g) onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb goat meat, cubed
- 3 tbsp mustard oil
- 1 large (150 g) onion, finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 medium (120 g) tomato, chopped
- 1 tsp cumin seeds
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 1/2 tsp salt
- 1 1/2 cups water
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Heat 3 tbsp mustard oil in a pressure cooker over medium-high heat until shimmering. Add 1 tsp cumin seeds and sauté for 30 seconds until fragrant.
- Step 2: Add 1 large finely chopped onion and cook for 5-6 minutes until golden brown and soft.
- Step 3: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until aromatic.
- Step 4: Add 1 lb cubed goat meat and sauté for 5 minutes, turning to brown all sides.
- Step 5: Mix in 1 medium chopped tomato, 2 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 1/2 tsp salt; cook for 3 minutes until the tomato softens and spices coat the meat.
- Step 6: Pour 1 1/2 cups water, stir well, then secure the lid and cook under pressure for 25 minutes on medium heat.
- Step 7: Release pressure naturally, open the lid, and simmer uncovered for 5 minutes if needed to thicken the curry.
- Step 8: Garnish with 2 tbsp chopped fresh cilantro before serving hot with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pressure Cooker Nepali Goat Curry with Warm Spices take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pressure Cooker Nepali Goat Curry with Warm Spices?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep goat meat, cubed from drying out.
Can I substitute ingredients in Pressure Cooker Nepali Goat Curry with Warm Spices?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pressure Cooker Nepali Goat Curry with Warm Spices for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pressure Cooker Nepali Goat Curry with Warm Spices?
Nepali curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
