This Malabar goat pepper fry is a south Indian dish where the meat is coated in a thick and flavorful masala sauce. This dish is easy to make in an instant pot and results in perfectly tender meat.
Malabar goat pepper fry is one of my favorite ways to prepare goat meat. This south Indian dish is a flavorful dry curry that you can make right in your instant pot!
Yes, it’s true; you can make dry dishes in your instant pot. I have a couple of dry meat dishes already on the blog: chicken bhuna and Kerala beef fry. And to clarify, by dry meat, I don’t mean dry meat lol… 😂 I mean juicy meat that’s coated in a thick sauce rather than swimming in curry.
While I love a simple goat curry (I actually have a few on my blog, a North Indian goat curry, and a South Indian Kerala goat curry), I have to say this dry preparation is one of the best. Perhaps because it’s so different.
This goat pepper fry is made with a blend of spices, including black pepper and my special meat masala blend. It also calls for curry leaves, a hint of vinegar, and grated coconut (I buy frozen grated coconut from my local Indian grocery store).
You can serve this Kerala goat dry roast with any Indian flatbread (naan, roti, dosa, appam – to name a few) or with rice! I’d also suggest serving it with avial or a vegetable thoran and Kerala dal for a complete meal.
Ingredients
- 3 tablespoons coconut oil divided
- 2 onions diced
- 1-2 Serrano pepper or green chili minced
- 25-30 curry leaves
- 2 pounds bone-in goat pieces shoulder or leg
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
Spices
- 1 tablespoon coriander powder
- 1 tablespoon meat masala
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon fennel powder
- 1 teaspoon turmeric
- ¼ cup grated coconut*
- ¼ cup water
- 1 tablespoon vinegar
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.
Vic in Sydney says
Good, quick, delicious recipe.
Followed the recipe to the tee aside from a couple of adjustments:
1. Used pre-fried onions to save time
2. Cooked in a pressure cooker- (Steam release x 2)
Thanks Ashley!
Ashley - My Heart Beets says
Glad you liked it, Vic! Thanks for letting me know how it turned out for you 🙂
Tina says
Hi Ashley, this looks great! Do you think it would work with lamb stew pieces? Would i have to change the cooking time?
Ashley - My Heart Beets says
Thanks, Tina! I haven’t tried this with lamb but I don’t see why it wouldn’t work. Since lamb cooks faster than goat, I’d try this with a 20 minute cook time. Please let me know how it goes if you try!
sophie Weeks says
Hi.
This looks so delicious I’m desperate to cook it but not got an instant pot.
If I do it in my heavy based le Creuset Pan shall I slow cook in the oven? Could you tell me what temperature and for how long please?
Thank you
Sophie
Michelle says
Can we substitute lamb or beef? What cut would be best?
My Heart Beets says
Hi Michelle, I’m sure lamb or beef will work well in this dish. Let me know what you think if you try it 🙂
DB says
I have been cooking goat curries using recipes from various blogs for the past 10 years and this is the best goat curry recipe I have come across, by far. Thank you!
My Heart Beets says
Wow, thank you! That’s so nice to hear 🙂 Thank you for letting me know how much you liked this curry!
DB says
I have been making goat curries for the last 10 years using various recipes from different food blogs and this recipe is by far the best of them all. Not only is it easier to make but it is more flavorful. Thank you for continuing to develop new goat meat recipes even though it somewhat uncommon to cook with goat meat in the US. I am a fan of your meat masala recipes and have been using it since 2014 when I first discovered your blog while on a hunt for paleo recipes. Now I am back looking for Instant pot recipes and I was overjoyed to try this recipe using the meat masala in an instant pot.
My Heart Beets says
Wow, thank you! I’m so happy that you’ve been following my blog for so long – that’s really great to hear 🙂 Thank you for the kind words.
Tina Philip says
Hi Ashley,
This is such a great recipe- a great hit in my house! If I want to double the recipe what cooking times should I follow?
My Heart Beets says
Thanks Tina! You can keep the cook time the same – even if you double the recipe. The pot just takes longer to reach pressure and release pressure due to there being more in the pot.
Susan says
Hey Ashley! This recipe looks great but I do not have an instant pot, unfortunately. Could I cook in a slow cooker instead?
Ashley - My Heart Beets says
Hi Susan, I haven’t tried making this in a slow cooker but I’m sure it’d be fine to do though you’ll need to stir-fry it on the stovetop at the end to thicken the masala.
rob Stewart says
Just made this for our company pot luck lunch. i have colleagues from all over India.
It was a big hit!
My Heart Beets says
Rob, that’s awesome! I’m so happy to hear that it was a hit 🙂
Raghavi says
Hi Ashley, I tried this recipe and it turned out amazing! It was a breeze to cook, apart from the initial chopping prep everything is done in the instant pot, which I loved. I followed your instructions to the t, making the meat masala and all, and everyone who tried it raved about it. I also tried your Kerala parripu and that’s another keeper. A big thank you! Balancing cooking with work is tricky and your recipes make it so much easier.
My Heart Beets says
Raghavi, that’s really great to hear 🙂 I’m so glad you made the goat pepper fry and kerala parripu and that everyone liked it!!
DB says
I have been making goat curries for the last 10 years using various recipes from different food blogs and this recipe is by far the best of them all. Not only is it easier to make but it is more flavorful. Thank you for continuing to develop new goat meat recipes even though it somewhat uncommon to cook with goat meat in the US. I am a fan of your meat masala recipes and have been using it since 2014 when I first discovered your blog while on a hunt for paleo recipes. Now I am back looking for Instant pot recipes and I was overjoyed to try this recipe using the meat masala in an instant pot.
Mohanraj Nagaraja says
Hey Ashley, I don’t have access to fresh curry leaves. I do have dried curry leaves. Is there a way to replace the fresh ones somehow in this recipe?
My Heart Beets says
You can use dried 🙂 It should still turn out great!