Instant Pot Goat Curry / Mutton Masala Recipe
User Reviews
4.9
246 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
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Servings
4
-
Calories
253 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Goat Curry / Mutton Masala Recipe
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A simple North Indian style goat curry. Enjoy the tender and moist meat in a flavorful gravy with the aroma of whole spices.
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Ingredients
- 1 lb mutton bone-in, 1-2 inch pieces
- 3 tablespoon ghee or oil
- 1 green chili pepper (optional)
- 1 onion large, about 11oz, finely chopped
- 1/2 tablespoon ginger minced
- 1/2 tablespoon garlic minced
- 1 tomato medium, chopped
- 1 tablespoon lemon juice
- cilantro to garnish
Whole Spices
- 1/2 teaspoon Cumin seeds (Jeera)
- 6 black peppercorns
- 6 cloves (Laung)
- 1 tick cinnamon (Dalchini) 1" inch
- 1 Bay leaf (Tej Patta)
- 2 Black Cardamom (Moti Elaichi)
Spices
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Cayenne or Red chili powder preferably kasmiri chili powder to get the red color
- 2 teaspoon Coriander powder (dhaniya powder)
- 1 teaspoon garam masala
- 1 teaspoon salt
Instructions
- Heat the instant pot in SAUTE mode and add oil to it. Add the whole spices and sauté for 30 seconds so they release the aroma.
- Add the chopped green chili, onions, ginger and garlic to the pot and sauté for 4 minutes until they turn golden. Keep stirring at regular intervals.
- Add the chopped tomatoes and spices. Mix and Sauté for another 2 minutes.
- Add the goat and mix it well with the gravy. Saute for about 5 minutes. Stir and scrape off anything stuck to the bottom of the pot. If needed, add 1/4 cup water to deglaze the pot. Press Cancel and close the lid.
- Change the instant pot setting to MEAT mode at high pressure for 30 minutes with venting in sealing position.
- When the instant pot beeps, let the pressure release naturally. Stir in the lemon juice.
- Garnish with cilantro and mutton curry is ready to serve.
Notes
- Whole Spices: If you don't like whole spices in your curry, add them to a spice pouch and add them, so you can remove the pouch after the curry is ready.
- Spice level: This is a mildly spiced curry. Adjust cayenne/red chili powder to taste to make the curry mild or more spicy.
- Water: I did not add any water when making this curry, as the meat releases a lot of water. However if you see the curry looks very dry before pressure cooking, add 1/4 cup of water.
- Marinate: This is the simplest mutton curry. If you like, you can marinate the mutton before adding it to this curry. Marinate with the ground spices, ginger, garlic and 1/4 cup of yogurt. Refrigerate for 1-2 hours or overnight.
- Note: I have increased the cooking time for this curry to 30 minutes, as sometimes goat meat can take longer to cook.
Nutrition Information
Show Details
Serving
214g
Calories
253kcal
(13%)
Carbohydrates
8.34g
(3%)
Protein
24.65g
(49%)
Fat
13.5g
(21%)
Saturated Fat
2.092g
(10%)
Cholesterol
65mg
(22%)
Sodium
680mg
(28%)
Potassium
652mg
(19%)
Fiber
2g
(8%)
Sugar
3.17g
(6%)
Vitamin A
1450IU
(29%)
Vitamin C
40.4mg
(45%)
Calcium
50mg
(5%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 214g | |
| Calories | 253kcal | 13% |
| Carbohydrates | 8.34g | 3% |
| Protein | 24.65g | 49% |
| Fat | 13.5g | 21% |
| Saturated Fat | 2.092g | 10% |
| Cholesterol | 65mg | 22% |
| Sodium | 680mg | 28% |
| Potassium | 652mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3.17g | 6% |
| Vitamin A | 1450IU | 29% |
| Vitamin C | 40.4mg | 45% |
| Calcium | 50mg | 5% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
246 reviews
Excellent
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