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Peppery Goat Curry


"This recipe was passed on to me by my mom-in-law. She is a wonderful cook. I love this recipe for its simplicity. This is really a spicy curry so you better have it with plain white rice. Enjoy your winter meal."
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47 m servings 214 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a stovetop pressure cooker over medium-high heat. Add red onions; cook and stir until softened, 5 to 10 minutes. Stir in green chile peppers, black pepper, and turmeric.
  2. Mix goat meat into the pressure cooker. Add salt; stir thoroughly until goat is evenly seasoned, about 2 minutes. Pour in water. Close and seal lid according to manufacturer's instructions; bring to high pressure. Cook until goat is tender, about 15 minutes.
  3. Remove from heat and release pressure using the natural-release method according to manufacturer's instructions.


  • Cook's Notes:
  • Feel free to do any change you want to make, but all my family and friends love this recipe.
  • If the sauce is too runny after pressure-cooking, cook over high heat until most of the liquid evaporates and sauce thickens.

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