• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Food Photography
  • Subscribe

MySpicyKitchen

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Food Photography
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Appetizers/Snacks

    Published: May 18, 2021 by usha

    Goat Roast, Easy Starter - IP, Stovetop Method

    Jump to Recipe

    Goat roast is boneless goat cubes cooked until tender and pan roasted. It is an easy starter, side dish and a filling for wraps, rolls and tacos. A versatile dish that takes up many avatars as per need.

    Bowl of goat roast.

    Table of contents

    • Iron Rich
    • Boneless Goat Roast
    • Ingredients
    • Preparation
      • Instant Pot Method
      • Stovetop Pressure Cooker
      • Stovetop Pan
    • Serving
    • Tips
    • Detailed, Printable Recipe

    Iron Rich

    Red meats are a good source of iron and unlike beef and lamb, goat is leaner. It is a healthier red meat to include in diet. Iron in red meats is heme-iron which is in easily absorbable form.

    There are numerous way to include goat meat in our diet. Most common at our place is mutton biryani and mutton(goat) shorva. Other curries from various parts of India are Rajasthan lal maas, Kashmiri rogan josh and goat kalia. Other goat recipes are

    • Chana Dal Goat Curry, Bengal Gram Goat Curry, Chana Dal Gosht Curry, Chana Gosht, Mutton Chana Dal Fry, Mutton Shenaga Pappu Fry, LEftovers REcipe, Recipe with Leftovers, Bloggging Marathon, Telugu Food, Telangana Food, Andhra Food, Mutton Fry, Mutton Curry, Flavors of India
      Chana Dal Goat Curry
    • Kheema Shimla Mirch, Kheema Capsicum Curry, Kheema Bell Pepper Curry, Ground Goat meat Bell Pepper Curry, Ground Goat Bell Pepper Curry, Blogging Marathon, Indian Curry,
      Kheema Shimla Mirch ~ Ground Goat Bell Pepper Curry
    • Goat Kheema Biryani, Mutton Kheema Biryani, Blogging Marathon, Dum Biryani
      Kheema Dum Biryani ~ Ground Goat Biryani
    • Qihma Vundallu, Qihma Balls, Kheema Balls, Kheema Vundallu, Khyma Vundallu, Khyma Balls, Indian Meat Balls, Indian Food, Deep Fried Food, Blogging Marathon, Journey Through the Cuisines, Telangana Food, Telangana Cuisines,
      Qimah Vundalu ~ Meat Balls

    A-Z iron rich food is a series where a post a recipe with an iron rich ingredient for each alphabet. For 'G' it is gaot. Here are a few recipes from the series.

    • Bowl of oats upma.
      Oats Upma
    • Bowl of nuvvula annam.
      Nuvvula Annam ~ Sesame Rice Indian Style
    • Bowl of mung beans curry in a bowl placed on a plate. In the background is a bowl of rice and mung curry.
      Moong Bean Dal, Gujarati Mag
    • A bowl of lima beans curry.
      Lima Beans Curry, Video Recipe

    Boneless Goat Roast

    Boneless goat roast or fry is an easy recipe where the meat is cut into bite size pieces, cooked with essential spices until tender. It is then pan roasted until dry, yet juice and finished off with peppers and onions cubes.

    It is a good snack or starter for a any meal. Bite size cubes makes it an easy finger food. This roast is dry, hence makes a nice side dish as well. It also works as filling for tacos & wraps, and protein for salads.

    Ingredients

    It is a 5 ingredient recipe with when we group all the spices together as one. Spices for this recipe are basic ingredients available in any Indian kitchen and most kitchens around globe.

    In case the spices are uncommon, substitute with basic spices in your kitchen. Scroll down to the recipe card for detailed list of ingredients.

    Ingredients for boneless dry goat fry.
    • Goat Meat - use boneless meat; goat or lamb. We prefer goat. Cut meat into small bite size pieces.
    • Spices - Ginger garlic paste, chili powder, coriander powder and garam masala is all you need. Other spices to consider are black pepper and cumin powder. Pick any of the spices to suit your palate.
    • Onions - use red onions as the taste is mellow and does not over power the dish.
    • Bell Peppers - use multi color pepper for a colorful roast. Red, orange, yellow along with green bell peppers. Our preference though is red and green pepper. Other peppers have a sweet touch.

    Preparation

    This is a one pot recipe when cooking an Instant Pot (IP) or on a stove top. Below collage is for preparation in IP. We can also cook meat on stovetop in a pressure cooker or in a frying pan.

    This recipe does not require any prep work but for marination freaks like yours truly, marinate meat with ginger garlic paste, spices and keep aside for 1-2 hours or overnight in the refrigerator.

    Step by step preparation of the recipe.

    Instant Pot Method

    Take marinate meat and oil in the inner pot of IP. Sprinkle some water, about 1 tbsp. This is not required but sometime IP gives a burnt warning otherwise. (step #1)

    Close the lid of IP, vent sealed, pressure cook/manual for 5 minutes. Pressure cook time depends on the meat. This batch required only 5 minutes but usually it takes 6-8 minutes (step #2).

    Let the pressure release naturally. It takes 8-10 minutes for the pressure to release naturally. Open the lid. Meat releases lot of juices, which you can see in step #3.

    Turn off IP and set it on saute mode to evaporate excess juices and to roast the meat (step #4). This will take 4-5 minutes or longer depending on the liquid.

    Add bell peppers and some onions, and continue roast (step #5). 2-3 minutes before the meat is nicely fried, add remaining onions. These onion will retain the crunch unlike the onions added earlier.

    This step will take about 7-10 minutes. In the process, if the pot gets very hot and is burning, turn off IP, select 'saute' again and press adjust couple of times to change the setting to 'low'.

    Turn off IP and transfer to a serving dish. Image #6 in the collage is the finished dish. Do not leave the finished dish in the IP for too long as the heating plate is still hot and goat will continue to cook, unless that is what you want.

    Stovetop Pressure Cooker

    Take marinated meat, oil, and saute meat for few minutes. Then sprinkle some water and pressure cook for 5-7 whistles. Reduce the flame and cook for another 5 minutes.

    Pressure cook time depends on the how tender the goat is. 10 years ago when I posted the recipe, we did 7 whistles but now it is 5 whistles.

    Let the pressure release naturally. Now, you can continue to roast the meat in pressure cook or transfer to a pan and fry until the meat is roasted.

    Stovetop Pan

    Take marinated meat, oil in a 10" wide pan and saute the meat for few minutes. Then sprinkle 2-3 tablespoons of water, cover and cook. Keep stirring in between and once it starts to boil, reduce the flame to medium.

    Cover and continue to cook until meat is tender. Keep stirring in between and add more water as needed. It takes 30-45 minutes for the meat to cook.

    Once the meat is tender, remove the cover and continue to fry to evaporate all the juices. Add bell peppers and fry for 5-8 minutes. Lastly add onions and fry for few minutes until onions are lightly cooked, yet retains the crunch.

    Serving

    Serve boneless goat roast as a starter or as a side dish for rice and roti. Use the meat to make rolls with roti. Add some green chutney, shredded lettuce to make a filling roll.

    Goat roast makes a great filling for tacos and wraps as well. Another idea is to serve it on a bed of salad, which makes a great protein for salad and a wholesome meal.

    Tips

    • Refrigerated Marinated Meat - Before pressure cooking, bring marinated meat to room temperature. Before cooking, leave it on counter top for about 1 hour.
    • Or saute the meat for few minutes and then pressure cooking. This way, meat pieces won't form a lump and will also cook evenly.
    • Meal Planning - To reduce cooking time, pressure cook meat ahead and store it in the fridge or freeze. With preplanning, it is a 10 minute recipe.
    • If frozen, thaw the meat in the fridge a day before preparation. Or thaw in microwave, microwave for 2-3 minutes.  It is ok if the meat is not completely thawed. Once you transfer it to the pan, cook on low flame until  meat is completely thawed.  Then increase the flame and follow rest of the preparation; reduce the liquids and roast with peppers onions. 
    Another angle of boneless mutton roast bowl.

    Detailed, Printable Recipe

    📖 Recipe

    Goat Roast

    Goat Roast, Easy Finger Food

    Goat roast is boneless goat cubes roasted to perfection with essential Indian spices. A finger food, an add on to salads, filling for tacos & wraps.
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer, Side Dish
    Cuisine: Indian Cuisine
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Servings: 4
    Calories: 239kcal
    Author: usha

    Equipment

    • Instant Pot or Stovetop Pressure Cooker
    • Wooden Spoon or Spatula
    • Frying Pan if needed
    • Cutting board & knife

    Ingredients

    • 1 lb boneless goat meat cut into cubes
    • 1 ½ teaspoon Chili Powder adjust to taste
    • ¾ teaspoon Salt to taste
    • ½ teaspoon Garam Masala store bought
    • 1 tablespoon Ginger Garlic paste
    • 1 ½ teaspoon Coriander Powder
    • 2 tablespoon Oil more if needed
    • ½ Turmeric Powder
    • 1 small Green Bell Pepper diced
    • 2-4 medium Green Chilies cut into three pieces opt. the long ones that are used to make mirchi bajji in India
    • 1 small Onion diced

    Instructions

    • Marinate meat with ginger garlic paste and spices. Ingredients 1-8 in the list. Marinate for 1-2 hours or overnight in the refrigerator. Marination is optional.
    • Before cooking, leave the refrigerated marinated meat on countertop for 1 hour to bring it to room temperature.
    • Cook meat in a pressure cooker on stovetop, Instant Pot (IP) or in a pan on stove top.

    Instant Pot

    • Take marinate meat and oil in the inner pot of IP. Sprinkle some water, about 1 tbsp. This is not required but sometime IP gives a burnt warning otherwise. 
    • Close the lid of IP, vent sealed, pressure cook/manual for 5 minutes. Pressure cook time depends on the meat. This batch required only 5 minutes but usually it takes 6-8 minutes of pressure cooking.
    • Let the pressure release naturally. It takes 8-10 minutes for the pressure to release naturally.
    • Turn off IP and open the lid. Meat releases lot of juices. Set IP setting on 'Saute' to evaporate excess juices. This will take 4-5 minutes or longer depending on the liquid.
    • Add bell peppers and some onions, and continue roast on saute mode.
    • It will take about 7-10 minutes for roasting the meat. In the process, if the pot gets very hot and the base burns, turn off IP, select ‘saute’ again and press 'adjust' couple of times to change the settings to ‘low’.
    • 2-3 minutes before the meat is nicely fried, add remaining onions. These onion will retain the crunch unlike the onions added earlier.
    • Turn off IP and transfer to a serving dish. Do not leave the finished dish in IP as the heating plate is still hot and goat will continue to cook, unless that is what you want.

    Stovetop Pressure Cooker

    • Take marinated meat, oil, and saute meat for few minutes. Then sprinkle some water and pressure cook for 5-7 whistles. Reduce the flame and cook for another 5 minutes.
    • Cooking time depends on how tender the goat is. 10 years ago when I posted the recipe, we did 7 whistles but now it is 5 or 6 whistles max. Pressure cook as you normally would for any curry.
    • Let the pressure release naturally. Now, you can continue to roast the meat in a pressure cook or transfer to a pan and fry until the meat is roasted.
    • Either way, cook until juices evaporate, add bell peppers and green chilies if using and saute for 3-4 minutes or as needed.
    • 2-3 minutes before turning of the stove, add onions and saute until onions are soft, yet crunchy.

    Stovetop in a Pan

    • Take marinated meat, oil in a 10″ wide pan and saute the meat for few minutes.
    • Then sprinkle 2-3 tablespoons of water, cover and cook. Keep stirring in between and once it starts to boil, reduce the flame to medium.
    • Cover and continue to cook until meat is tender. Keep stirring in between and add more water as needed. It takes 30-45 minutes for the meat to cook.
    • Remove the cover, allow the juices to evaporate. Then add bell peppers and green chilies (if using) and saute for 3-4 minutes or as needed.
    • 2-3 minutes before turning of the stove, add onions and saute until onions are soft, yet crunchy.
    • Serve it hot as a starter, side dish or as a filling for wraps and as an add on protein for salads.

    Notes

    • Refrigerated Meat - Before pressure cooking, bring marinated meat to room temperature. Leave it on counter top for about 1 hour. Or saute the meat first, before pressure cooking. This way meat pieces won’t form a lump and will also cook properly.
    • Bell Peppers - Use red, orange and yellow peppers for a colorful dish.  Our preference is red and green peppers.  Yellow and orange are sweetish to our liking.  
    • Meal Planning - To reduce cooking time, pressure cook meat ahead of time and store it in the fridge or freeze. The day before the preparation, put it in the fridge to thaw. Or can thaw it in microwave for 2 minutes.  It is ok if the meat is not completely thawed. Once you transfer it to the pan, cook on low flame until  meat is completely thawed.  Then increase the flame and and continue to fry. 
    • Nutrition - Nutritional information are approximate values.

    Nutrition

    Serving: 110grams | Calories: 239kcal | Carbohydrates: 5g | Protein: 24g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 600mg | Potassium: 407mg | Fiber: 2g | Sugar: 2g | Vitamin A: 291IU | Vitamin C: 19mg | Calcium: 24mg | Iron: 2mg
    Tried this recipe?Share a photo! Mention @usha_myspicykitchen or tag #Usha_MySpicyKitchen!

    Like the recipe? Pin It!

    Signup to the newsletter to receive latest updates from MySpicyKitchen.

    This post was originally published in Jan 2011. Republished with new content and images.

    More Appetizers/Snacks

    • Masala muri in a cone shaped bag.
      Jhal Muri, Spicy Puffed Rice
    • Bowl of spicy sauce in the middle of the plate, surrounded by fried tofu slices.
      Korean Pan Fried Tofu with Spicy Sauce
    • Prawn pakoda on a brown paper.
      Shrimp Pakoda ~ Fried Shrimp
    • A platter of Indian flavored chicken patties.
      Indian Chicken Cutlet Recipe

    Reader Interactions

    Comments

      5 from 5 votes

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Harini Rupanagudi says

      June 09, 2021 at 8:29 am

      5 stars
      The pictures look stunning. The marinade sounds flavorful and I am sure cooking in instant pot makes it faster.

      Reply
    2. NARMADHA says

      June 08, 2021 at 3:22 pm

      5 stars
      That is such a quick and flavorful mutton roast. I always look for different recipes using goat and came across this one. Tried it and my hubby loved it a lot. He is asking to make it again this weekend.

      Reply
    3. Suma Gandlur says

      June 04, 2021 at 7:07 pm

      Never thought of this theme, surely an interesting one. And also had no idea that goat meat is rich in iron. Looking forward to your other recipes in the series.

      Reply
    4. Radha says

      June 04, 2021 at 12:43 am

      Instant pot is always handy. Must be a delicious side to the meal.

      Reply
    5. V.Padmajha says

      June 01, 2021 at 1:42 pm

      Beautiful clicks Usha and you have explained the methods so well!

      Reply
    6. Sandhya Ramakrishnan says

      May 31, 2021 at 3:14 pm

      5 stars
      Love the marinade ingredients. Marinating the meat brings out so much flavor. Love that you have included different cooking techniques. So useful for people using different cooking styles.

      Reply
    7. Ritu Tangri says

      May 29, 2021 at 3:15 am

      5 stars
      Nice click Usha. It must be a treat to non veg lovers

      Reply
    8. Soumya says

      January 20, 2011 at 2:34 pm

      OMG! this is sooo tempting...my mouth is watering....delicious

      Reply
    9. veena says

      January 19, 2011 at 10:04 pm

      good pic. Nice to be part of a blogging marathon.

      Reply
    10. Neelima says

      January 19, 2011 at 11:51 am

      No need to add water (while pressure cooking)?

      Reply
      • MySpicyKitchen says

        January 19, 2011 at 12:16 pm

        No need to add water, but if you wish you can sprinkle some water. I forgot to mention in the post, I do add some water, although the meat releases plenty of juices. Will update the post right away.

        Reply
    11. Srivalli says

      January 19, 2011 at 8:30 am

      Btw pls add Gayathri to your list

      Reply
      • MySpicyKitchen says

        January 19, 2011 at 8:38 am

        Thanks for pointing out srivalli! I thought I had added her to the list. Will do it right away..

        Reply
    12. Srivalli says

      January 19, 2011 at 8:26 am

      It's been ages since I posted a non veg one..:) will read thr the recipe when I plan to make.

      Reply
      • MySpicyKitchen says

        January 19, 2011 at 9:58 am

        I have a very few non veg recipes on my blog, considering how often I make it, almost every day! Thanks to blogging marathon, I already posted 2 recipes in in 4 days.

        Reply
    13. notyet100 says

      January 19, 2011 at 4:17 am

      looks so yum...

      Reply
    14. Priya says

      January 19, 2011 at 2:36 am

      Yumm fingerlicking goat roast, truly tempting..

      Reply

    Primary Sidebar

    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

    More about me →


    Holiday Recipes

    • Fresh cranberry Christmas cake is a tangy & sweet cake
      Fresh Cranberry Christmas Cake
    • Loaf of non alcoholic low calorie classic fruit cake
      Low Calorie, Non Alcoholic Fruit Cake
    • plate of masi samoa.
      Masi Samoa, Coconut Shortbread Cookies
    • Norwegian Rice Porridge, Norwegian Food, Norwegian Cuisine, Rice Porridge, Rice Pudding, Norwegian Rice Pudding, Food of the World,
      Norwegian Rice Porridge for Food of the World
    • Collard Greens, Pepperoni, Food & Wine, Cooking from Cookbook Challenge, CCChallenge, Side Dish, Thanksgiving Recipes,
      Sauteed Collard Greens with Pepperoni
    • Thanksgiving Side Dishes, Side Dish, Swiss Chard, Piccata, Piccata Swiss Chard, Cooking form cookbook Challenge, CCChallenge, Food & Wine,
      Piccata Swiss Chard

    Popular

    • Sq image of a platter of veg canapes.
      Bread Canapes Recipe
    • Shrimp noodle soup in a bowl
      Easy Shrimp Noodle Soup Chinese Style
    • Top down view of chicken clear soup.
      Chicken Clear Soup Recipe, Indian Style
    • Omani Food, Omani Cuisine, Roasted Meat, Blogging Marathon, Around the world in 30 days with ABC cooking,
      Omani Shuwa ~ Slow Cooked Lamb

    Finger Food

    • Broiled shrimp.
      Party Shrimp Recipe
    • Tortilla cheese chips, Tortilla cheese crisps, Tucson Cheese Crisps, Blogging Marathon, Tortilla dish,
      Arizona Cheese Crisps
    • Plate of bacon wrapped jalapeno poppers
      3 Ingredient Bacon Wrapped Jalapeno Poppers
    • A platter of Fiesta pinwheels and a bowl of salsa
      Fiesta Pinwheels, Yummy Party Food

    Curry Recipes

    • A bowl of lima beans curry.
      Lima Beans Curry, Video Recipe
    • Bowl of ulligadda ukkera.
      Onion Egg Curry ~ Ulligadda Ukkera
    • A bowl of chikkudukaya kura or Indian broad beans in a platter along with a bowl of rice.
      Chikkudukaya Kura - Indian Broad Beans Fry
    • Gutti vankaya masala is a flavorful eggplant curry stuffed with peanut sesame spice mix.
      Gutti Vankaya Masala - Stuffed Baby Eggplant Curry

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • Know Me

    Copyright © 2025 MySpicyKitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.