4.9 from 246 votes
Instant Pot Goat Curry / Mutton Masala Recipe
This Instant Pot Goat Curry combines bone-in mutton with whole and ground spices, sautéed onions, garlic, and ginger, simmered under pressure until tender. The curry is finished with lemon juice and cilantro, offering a mildly spiced, aromatic dish rich in traditional Indian flavors. The pressure cooking tenderizes the goat meat thoroughly, producing a thick, flavorful gravy.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
Calories:
253 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 253
% 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.