Instant Pot Malabar Goat Pepper Fry
One of my preferred recipes is this goat pepper fry! It's a dish I frequently serve to guests, and they consistently praise its deliciousness. This preparation features dry goat, where the meat is coated in a rich masala sauce rather than being immersed in curry. The goat meat turns out incredibly tender, and the array of spices adds a burst of flavorful goodness.
Ingredients
Instructions
- Press the sauté button and add 2 tablespoons coconut oil to the pot. Once it melts, add the onions, Serrano peppers and curry leaves. Stir-fry for 15 minutes, or until the onions turn brown.
- Add the goat meat, garlic, ginger and spices. Stir-fry for 4-5 minutes, or until the outside of the meat has browned.
- Add the grated coconut, water and vinegar.
- Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
- Naturally release pressure.
- When you open the lid, you will see that the meat has naturally released quite a bit of liquid into the pot. Press the sauté button and cook for 12-15 minutes, adding the remaining 1 tablespoon of coconut oil at about the halfway mark. The consistency of the dish should be mostly dry. The goat meat should be coated with a thick masala sauce.
Notes
- Find frozen unsweetened grated coconut at your local Indian grocery store.
Nutrition
Calories: 271kcalCarbohydrates: 20gProtein: 13gFat: 17gSodium: 182mg
Tried this recipe?Let us know how it was!