Go Back

Goat Tikka Masala

Print Recipe Pin Recipe
Servings: 6
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg Goat leg with bone – ask butcher to cut into pieces
  • 2 Tbsp Butter
  • 2 Tbsp Olive oil
  • 1 Onions-large or 2 small (finely diced)
  • 1 tbs Ginger -minced
  • 5 cloves Garlic- finely chopped
  • 2 tsp Garam masala
  • 2 tsp Curry powder
  • 2 tsp Ground cumin
  • 1 tsp Turmeric
  • 1 tsp Ground coriander
  • ½ tsp Chili powder adjust to taste
  • 1 tsp Brown sugar
  • 1 Can of low salt tomato puree or diced tomato
  • 1 cup of water
  • 1 cup cream
  • Optional: 2 medium sized potatoes – cut into 3 cm cubes
  • 1 small bunch of fresh coriander for garnish

Equipment

  • Pressure cooker

Method
 

  1. Turn on pressure cooker function “sauté/brown”. Heat oil, then add goat pieces to brown, working in batches to ensure nice browning of the meat.
  2. Remove the browned goat pieces from cooker and add butter. On medium-high heat, sauté the onions until translucent. Add ginger and garlic. Cook for further 2 minutes.
  3. Return browned goat pieces to the cooker. Add all spices, sugar and chilli powder (optional, can add at the end) into the pot and mix well. Cook for further 2 minutes until fragrant.
  4. Pour in 1 cup of water and tomato puree into the cooker.
  5. Change pressure cooker setting to manual/high pressure. Ensure pressure release valve is closed. Set cooking time for 40 minutes. Allow natural pressure release for 10 minutes after the cooking program has concluded.
  6. Open lid after pressure released, stir through cream. Add small diced potatoes if using. Cook on Boil function for further 20 minutes. This time will thicken and reduce the sauce.
  7. Garnish with fresh coriander. Serve with basmati rice or naan bread.

Notes

Stove top Instructions
  1. Heat oil in a deep pan, then add goat pieces to brown, working in batches to ensure even browning of the meat.
  2. Set aside the browned goat pieces from the pan. Using the same pan add butter, sauté the onions until translucent on medium-high heat. Add ginger and garlic. Cook for further 2 minutes. Ensure the garlic and ginger don’t burn
  3. Return browned goat pieces to the pan. Add in all spices, sugar and chilli (or at the end), mix well. Cook for further 2 minutes until fragrant.
  4. Pour 1 cup of water, cream, and tomato puree into the pan.
  5. Bring all ingredients to a boil, then reduce heat, cover with lid, and simmer the curry for 2.5 hours until goat pieces become tender. Add potatoes and cook for a further 30minute.
  6. Serve over basmati rice and garnish with fresh coriander.