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.
Table of contents
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
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.
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.
- 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.
Instant Pot Method
Take marinate meat and oil in the inner pot of IP. Sprinkle some water, about 1 tablespoon 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.
Detailed, Printable Recipe
Goat Roast, Easy Finger Food
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 tablespoon 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
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This post was originally published in Jan 2011. Republished with new content and images.
Harini Rupanagudi says
The pictures look stunning. The marinade sounds flavorful and I am sure cooking in instant pot makes it faster.
NARMADHA says
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.
Suma Gandlur says
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.
Radha says
Instant pot is always handy. Must be a delicious side to the meal.
V.Padmajha says
Beautiful clicks Usha and you have explained the methods so well!
Sandhya Ramakrishnan says
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.
Ritu Tangri says
Nice click Usha. It must be a treat to non veg lovers
Soumya says
OMG! this is sooo tempting…my mouth is watering….delicious
veena says
good pic. Nice to be part of a blogging marathon.
Neelima says
No need to add water (while pressure cooking)?
MySpicyKitchen says
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.
Srivalli says
Btw pls add Gayathri to your list
MySpicyKitchen says
Thanks for pointing out srivalli! I thought I had added her to the list. Will do it right away..
Srivalli says
It’s been ages since I posted a non veg one..:) will read thr the recipe when I plan to make.
MySpicyKitchen says
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.
notyet100 says
looks so yum…
Priya says
Yumm fingerlicking goat roast, truly tempting..