Instant Pot Curry Goat Shoulder with Potatoes

Ingredients

• 2½ lb Goat Shoulder, bone-in, cut into 2-inch pieces
• 1 lb Potatoes, cut into chunks
• 3 tbsp Caribbean curry powder
• 1 tsp ground allspice
• 1 tsp dried thyme
• 1 scotch bonnet pepper, left whole
• 1 onion, diced
• 6 cloves garlic, minced
• 2 tbsp grated ginger
• 3 scallions, chopped
• 2 tbsp neutral oil
• 2 cups water or stock
• 2 tsp salt
• 1 tsp black pepper

Method

1. Toss the Goat Shoulder with 2 tbsp of the curry powder, allspice, thyme, salt, and pepper and let it sit at least 1 hour — overnight is better.
2. Set the Instant Pot to Sauté, heat the oil, and burn in the last tablespoon of curry powder for 30 seconds until it darkens and smells nutty. This step is what separates good curry from beige curry.
3. Brown the meat in batches, then add the onion, garlic, ginger, and scallions and cook 4 minutes, scraping the bottom completely clean so nothing triggers a burn warning.
4. Add the water and drop in the whole scotch bonnet — unpierced, so it perfumes without setting anything on fire. Pressure cook on High 35 minutes, then let the pressure release naturally for 15.
5. Fish out the pepper, add the Potatoes, and pressure cook another 5 minutes. The meat should slide off the bone and the sauce should coat a spoon.
6. If it is thin, run Sauté for 5 minutes to reduce. Serve over rice and peas with the whole pepper on the side for the brave.