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Goat Korma (Braised Goat Curry)

Before I was pregnant with my first child, I never wanted to eat goat meat. I hated it. I remember my parents, uncles and aunts getting excited when they found out someone had made a goat dish because it was a delicacy. Goat meat was hard to come by in the United States growing up. It was made only on special occasions. I would hate those days. Never wanted to eat it and had always hoped that there would be another option for me to try. I was never that lucky.

Skip to when I was pregnant and goat meat was a little easier to find. My sister came to visit me and had made goat chops for my husband. He kept it in the freezer hoping to eat it at a later time. Unfortunately, my pregnant-self had other plans.  I devoured the whole Tupperware full of delicious meat before my husband could blink an eye. Who knew it tasted so yummy?

Goat meat is considered a red meat but unlike other red meat, it is leaner. Because of the lower fat content, it requires longer cooking to keep it tender. Cooking with a pressure cooker helps keep that tenderness.

For my goat recipe, I am making korma. Korma in Urdu, literally means braised. Korma is usually made with yogurt but can be made with cream. The base is also mainly onions unlike a tikka masala curry where the base is mostly tomatoes. I am also making it in the Instant Pot.

Instead of pictures, I have created a video to demonstrate how to make Korma. If you are looking for the creamier version that you find in restaurant, I suggest substituting cream for the yogurt and using cashew paste**.

Goat Korma

Print Recipe
Serves: 4 Cooking Time: 1 hour


  • 2 large onions, chopped and fried*
  • 6 green cardamom pods
  • 2 black cardamom pods
  • 1/2 tsp black peppercorns
  • ½ tsp cloves
  • 2 bay leaves
  • 2 cinnamon sticks
  • 1 tbs oil
  • 3 tsp coriander powder
  • 2 tsp red chili powder (adjust seasoning if you like it less spicy)
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • ½ tsp fennel powder
  • Salt to taste
  • 1 ½ tbs garlic paste
  • 1 tbs ginger paste
  • 1 cup yogurt
  • 2 tsp tomato paste
  • 2 lbs frozen goat pieces - do not defrost. If not frozen lower cooking time by 10 minutes.
  • 1 cup water



Turn on Instant Pot to sautè. Once hot, add cardamom pods, peppercorns, cloves, bay leaves, cinnamon sticks and toast for about 30 seconds. (If using a stovetop pressure cooker, put cooker on stove and heat up.)


Add all spices and cook for 30 seconds.


Now add ginger and garlic pastes. Give it a quick stir.


Add onions, yogurt, and tomato and stir again.


Add frozen goat on top of mixture. If not frozen, lower cooking time by 10 minutes.


Pour water over the goat.


Close lid and press cancel on the instant pot.


Press Manual on instant pot and set to 35 minutes with vent closed. (If using stovetop pressure cooker, after first whistle lower heat and cook for 35 minutes)


Once pressure has released naturally, open lid and adjust salt to taste.


Serve with garlic naan or rice.


*To make fried onions, take 2 onions and slice them. Warm up about an inch of oil and warm until hot. Add onions until they are fried brown. . Set aside on a paper towel to remove excess oil. **To make cashew paste, take 1/4 cup raw cashews and blend with about 2 tsp water until a paste is formed.

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