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Ingredients:
- Salt and pepper for taste
- ½ pound cubed frozen goat shoulder
- 2 sliced onions
- 1 T minced ginger
- 1 T chopped cilantro
- ¼ t Indian chili powder
- 2 cups water
- 8 cloves of minced garlic
- 1 minced shallot
- 1 potato, cut into quarters
- 2 T olive oil
- 3 T curry powder
- 1 cup of tomato paste
Directions:
- Heat up the pressure cooker and then press the sauté function. Wait until it’s hot, and then brown the goat shoulder by putting a tablespoon of olive oil in pot and then put the goat shoulder in there, then some salt and pepper. Let it brown on all sides for about 5 mins or so.
- Add in the shallots, ginger, onion, and more olive oil and mix for 30 seconds until it smells.
- Mix in the curry powder and the chili pepper for a minute until it starts to spell. Then put a quarter cup of the water to deglaze the pot, and then add in the rest of the water
- Pressure cook everything including the tomato paste and put it in there for about 35 minutes. The meat option typically works
- Open the lid and break up the potatoes to thicken sauce. Add in more cilantro and add in more salt for flavoring. Serve it immediately with some rice for the best results.
Great Stews and Soups
One of the beautifies of the instant pot is the fact that you can create some amazing stews and soups with this. However, do you know the full extent of your instant pot’s capabilities? You’re about to find out, for this chapter will go over some delectable stews and soups you can try with your instant pot.
