Goat roast or goat fry is an easy recipe that can be served as an appetizer or as a side dish. We normally have it as a side dish. I cook boneless meat in a pressure cook and roast it in a pan along with some vegetables.
Cooking Time: 20 – 25 minutes
- 1 lb (approx.) boneless goat meat cut into cubes
- 1 ½ tsp Chili Powder (adjust to taste)
- Salt to taste
- ½ tsp Garam Masala (store bought)
- 2 tsp Ginger Garlic paste
- 1 – 2 tsp Coriander Powder
- 3 tsp or 1 tbsp Oil
- ½ Turmeric Powder
- 1 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
- In a pressure cooker, mix all the ingredients from 1-8, sprinkle some water and cook until the meat is cooked. It is not required to add water when pressure cooking the meat, but I do add some water most of the time, fearing a burnt cooker and meat. 🙂 Add very little water because the meat we get here releases lot of water. In my pressure cooker, I cook for 7 whistles on high, then reduce the flame to low and cook it for another 5 minutes. Turn off the heat and let it cool until the pressure is gone.
- Transfer the meat into a frying pan or a skillet and cook until all the liquid is evaporated. If the meat is very dry, add some oil.
- Add the bell peppers, green chilies and fry for 2-3 minutes.
- Add onion and fry for another minute or two until the onions turn light brown.
- Serve it hot.
- Can add red bell peppers to the roast to give it some color.
- To reduce the cooking time, can pressure cook meat ahead of time and store it in the fridge or freeze it. The day before the preparation, put it in the fridge thaw. Or can thaw it in the microwave. Microwave it for 2 minutes to thaw it. It is ok if the meat is not completely thawed. Once you transfer it to the pan, cook it on low flame until the meat is completely thawed. Then increase the flame and follow the preparation as above.
Checkout Mona’s version of Lamb Raost.