Brighten up your weeknight menu with this spicy, tangy goat or lamb curry featuring green bell pepper. This bhunna-style sautéed curry takes minimal prep and uses few ingredients, yet delivers bold, well-balanced flavors with a pleasant tart finish.
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- Authentic Flavor, Only Easier
- How To Cook Goat or Lamb Meat Perfectly
- What To Serve With This Curry
- Instant Pot Goat And Bell Pepper Curry Recipe
Authentic Flavor, Only Easier
I often picture my sister when I develop recipes for this site. My goal is to share dishes that are approachable, reliable, and impressive — recipes anyone can follow and enjoy. With that in mind I created a simpler Instant Pot version of a traditional goat curry so the familiar flavors are accessible without lengthy preparation or complicated technique.
This goat and bell pepper curry tastes far richer than the time it takes to make. It’s a bhunna-style curry, meaning the sauce is sautéed down until it’s glossy and concentrated. The recipe requires minimal chopping; a food processor speeds up prep by finely chopping onions, garlic and ginger, and quickly pulsing tomatoes and chiles when needed.
If you prefer, you can omit the green bell pepper or substitute a different pepper. I sometimes finish the dish with chaat masala for an extra tangy, savory note, but that ingredient is optional — the curry is delicious without it. A final crack of freshly ground black pepper enhances the aroma and rounds the flavors.
More Goat and Lamb Recipes: Mutton Pulao, Mutton Korma, Mutton Karahi, Aloo Gosht (Meat & Potato Curry), and Gobi Gosht (Meat & Cauliflower Curry).
How To Cook Goat Meat Perfectly
Goat and lamb bring a distinct, rich flavor to stews and curries. They are lean, high in protein and iron, and develop excellent tenderness when cooked properly. Here are two practical tips to ensure the meat turns out tender and flavorful:
- Cooking times vary with the age and cut of the meat. After pressure cooking the meat should be tender. If it is still firm, reseal and pressure cook for a few more minutes until you reach the desired tenderness.
- On rare occasions goat meat may have a mild odor. If that happens, blanch the meat in boiling water for 3–4 minutes before continuing with the recipe; then proceed as directed.
This Instant Pot adaptation was inspired by a simple, flavorful mutton tikka I once tried. Translating the flavors into a pressure-cooker-friendly curry makes it fast and practical for weeknight dinners while preserving the bright spices and tangy finish that make the original so memorable.
If you make this curry, I’d love to hear how it turned out — feedback from readers is always appreciated.
What To Serve With Instant Pot Goat And Bell Pepper Curry
This curry is on the drier, bhunna-style side, so it pairs especially well with breads like roti, naan, or paratha that soak up the concentrated sauce. It also goes nicely with steamed basmati rice or a simple pulao if you prefer grains.
More Instant Pot-Friendly Recipes
Try other easy Instant Pot favorites like Pakistani haleem, Instant Pot butter chicken, instant pot nihari, or chana pulao for more fast, deeply flavored meals.
Instant Pot Goat and Bell Pepper Curry
Ingredients
- 1 medium onion, roughly cut
- 5 cloves garlic
- ½ inch piece ginger
- 2-3 tbsp neutral oil
- 1 tbsp ghee
- 1 to 1 1/3 lbs (~600 g) bone-in goat meat (mutton)
- 1 large tomato
- 1 green chili pepper such as Serrano
- 1 tbsp + 1 tsp apple cider vinegar
- 1 tsp kosher salt, or more to taste
- ½ tsp turmeric powder
- 1 green bell pepper, cubed
- 1 tsp freshly ground black pepper
- ½–1 tsp chaat masala (optional)
- 1 tsp lemon juice
Instructions
- Using the pulse setting, finely chop the onion, garlic, and ginger in a food processor until evenly minced.
- Select the Sauté (High/More) setting on the Instant Pot. When hot, add the oil and ghee, then the chopped onion mixture. Sauté until the onion turns lightly golden, about 5–6 minutes.
- While the onions cook, finely chop the tomato and green chili in the food processor and set aside.
- Add the goat meat to the Instant Pot and sauté for 4–5 minutes, stirring occasionally, until the meat begins to change color.
- Add the chopped tomato and chili mixture, apple cider vinegar, salt, and turmeric. Stir to combine and help the meat sit in the liquid as much as possible.
- Cancel Sauté. Secure the lid and set the pressure release to Sealing. Choose the Meat/Stew pressure cook setting and cook on High pressure for 25 minutes.
- When the cook time ends, carefully move the pressure release to Venting to manually release remaining pressure. Open the lid once pressure has fully released.
- Select Sauté (High) and let the curry simmer so excess moisture evaporates, about 5–6 minutes. Add the cubed green bell pepper and sauté an additional 5 minutes, or until the curry reduces and becomes glossy. Stir only as needed so the moisture can evaporate and the flavors concentrate.
- Turn off the Instant Pot. Stir in freshly ground black pepper, optional chaat masala, and lemon juice. Taste and adjust salt, spice, and acidity to your preference. Serve hot with naan, paratha, roti, or rice.
Notes
The exact cooking time depends on the cut and age of the meat. If the goat meat is still firm after the initial 25 minutes of pressure cooking, reseal and pressure cook for an additional 5 minutes or until the meat is tender.