Instant Pot Goat Curry / Mutton Masala Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
253 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Goat Curry / Mutton Masala Recipe
Description
The recipe begins by tempering whole spices such as cumin seeds, peppercorns, cloves, cinnamon, bay leaf, and black cardamom in ghee or oil to release their aromas. Chopped onions, green chili, minced ginger, and garlic are sautéed until golden before adding chopped tomatoes and ground spices including turmeric, cayenne, coriander, garam masala, and salt. Goat pieces are then incorporated and sautéed, allowing spices to coat the meat thoroughly. The mixture is pressure cooked on high in the Instant Pot for 30 minutes, cooking the goat until tender and infused with spice. A final touch of lemon juice brightens the curry, and cilantro garnish adds freshness. This curry results in a richly spiced gravy coating tender goat meat, suitable as a warming main served with rice or flatbreads.
Adjust the chili powder to suit your heat preference. If preferred, whole spices can be placed in a spice pouch for easy removal after cooking. Adding a small amount of water can prevent drying during cooking. For deeper flavor, marinate the meat beforehand with spices, ginger, garlic, and yogurt.
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 aka Jeera
- 6 black peppercorns
- 6 cloves aka Laung
- 1 tick cassia cinnamon 1" inch, aka Dalchini
- 1 bay leaf Tej Patta
- 2 black cardamom Moti Elaichi
Spices
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon cayenne pepper preferably kasmiri chili powder to get the red color, or red chili powder
- 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
- Use a spice pouch to hold whole spices if you want to avoid biting into them in the finished curry.
- The curry is mildly spiced; adjust cayenne or chili powder to increase the heat to your preference.
- If the curry looks dry before pressure cooking, add about 1/4 cup water to prevent sticking.
- Optional marinating the mutton in ground spices, ginger, garlic, and yogurt for 1-2 hours or overnight will enhance flavor and tenderness.
- Cooking time increased to 30 minutes ensures the goat meat becomes tender under pressure.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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