Instant Pot Malabar Goat Pepper Fry
This goat pepper fry is one of my favorite recipes! I make this for company all the time and everyone raves about how much they like it. This is a dry goat preparation, meaning that the goat pieces are coated in a thick masala sauce rather than swimming in curry. The goat meat is so tender and the spices that cover it make it so flavorful.

Servings
5 -6
Cuisine
Pakistan
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.