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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.
Course Appetizer, Side Dish
Cuisine Indian Cuisine
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4
Calories 239kcal
Author usha


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


  • 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


  • 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.


  • 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.


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