Servings
Font
Back
4.9 from 246 votes

Instant Pot Goat Curry / Mutton Masala Recipe

A simple North Indian style goat curry. Enjoy the tender and moist meat in a flavorful gravy with the aroma of whole spices. 

Prep Time
10 mins
Cook Time
10 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 (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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the chopped tomatoes and spices. Mix and Sauté for another 2 minutes. 
  4. 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. 
  5. Change the instant pot setting to MEAT mode at high pressure for 30 minutes with venting in sealing position.
  6. When the instant pot beeps, let the pressure release naturally. Stir in the lemon juice.
  7. 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

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

% 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.