Get ready to rock your taste buds with this sensational Ninja Foodi Curry Goat recipe. It’s a game-changer, bringing you the exotic flavours of the Caribbean in just 90 minutes (marinating time not included). Perfect for when you want something extraordinary yet quick. And for the ultimate feast, why not try my homemade rice n peas and fried Caribbean dumplings? You’ll find them on my website – they are absolutely divine!
Feeds: 4-6 people
Curry Goat Ingredients:
- 1kg goat meat, cut into chunks
- 2 tbsp curry powder
- 1 tsp allspice
- 1 Scotch bonnet pepper, finely chopped
- 4 garlic cloves, minced
- 1 large onion, finely chopped
- Fresh thyme leaves from 4 sprigs
- 1 tsp ground ginger
- 2 tbsp vegetable oil
- 2 bay leaves
- 500ml beef or chicken stock
- 2 large potatoes, cubed
- Salt and black pepper, to taste
Note: I also used a splash of red wine to help deglaze the inner pot after browning the goat.
Stage 1: Marinating the Goat
- 1kg goat meat, cut into chunks
- 2 tbsp curry powder
- 1 tsp allspice
- 1 Scotch bonnet pepper, finely chopped
- 4 garlic cloves, minced
- 1 large onion, finely chopped
- Fresh thyme leaves from 4 sprigs
- 1 tsp ground ginger
Method:
- In a large bowl, combine all the above ingredients.
- Mix until the meat is well coated.
- Cover and marinate in the fridge for at least 4 hours, preferably overnight.
Stage 2: Browning the Curry Goat
Add 1 tablespoon of Vegetable oil to the inner pot of the Ninja Foodi and select SEAR / SAUTÉ on HI – 5.
Note: Move slider to AIR FRY / HOB then use the dial to select SEAR / SAUTÉ
Once the oil is very hot add half of the goat and let it sit on the bottom for 3-4 minutes at which point you’ll want to flip the cubes over a couple of times to brown the other sides too. This should take about 10 minutes and once you are happy remove the goat and set aside in a bowl.
Next add another tablespoon of Vegetable oil to the pot and repeat the process with the remaining half of the goat. Again, once browned place the second batch in the bowl too.
Stage 3: Initial Pressure Cook
First you’ll want to deglaze that inner pot . . . let’s not leave any flavour behind! Pour in a some red wine and use a wooden spoon or silicon utensil to scrape up those browned bits stuck to the bottom.
Next add the stock (I prefer beef), a couple of bay leaves and that browned goat . . . . oh . . . . don’t forget to add any leftover marinade you may have too.
Switch to the Pressure Cooking function on HI for 18 minutes using the default ‘NATURAL RELEASE’ option for the pressure.
Note: Make sure the pressure release valve is in the SEAL position.
Once the timer is complete let the pressure release naturally for 10 minutes before holding the RELEASE PRESSURE icon to release the remaining pressure.
Stage 4: Potato Time
Add the cubed potatoes and use the Pressure Cooking function again on HI but this time for 5 minutes using the ‘QUICK RELEASE’ option for the pressure.
Note: Make sure the pressure release valve is in the SEAL position.
Once the timer is complete let the pressure release by itself and open the lid. Depending on how thick you’d like the sauce you can switch to the Sear/Sauté mode again and gently simmer for a while.
The Final Result
