Instant Pot Goat Curry | Mutton Curry

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Goat curry is something which I rarely make because this is one of those dishes that I am scared of cooking as they require a lot of patience and time. 😛 The slow cook method and sautéing of masala is what makes the curry more delicious and I like non-vegetarian curries that way only. But when you have an Instant Pot no dish can scare you. Why do I like my Instant Pot so much? Well, apart from all its features this not only uses less energy but it also saves a lot of time but also that continuously stirring of curries and of course, no pressure cooker whistle noise. 😀
The tadka in mutton curry is optional so feel free to skip this part. 😀 Serve this spicy goat curry with plain naan or jeera rice and enjoy the meal. Don’t forget to take a nap after this heavy meal. 😛
Serves 4

  • 2 Pounds goat pieces (bone-in)
  • 1 Tsp ginger-garlic paste
  • 1 Tsp Kashmiri red chili powder
  • 1 Tsp turmeric powder
  • 1 Tsp Salt

For Curry

  • 1 Tsp cumin seeds
  • 1 Tsp Fennel seeds
  • 1-inch cinnamon
  • 1 Tsp black peppercorns
  • 4 Green cardamoms
  • 2 Dry red chilies
  • 8-10 Garlic cloves
  • 1-inch ginger
  • 2 large onions, finely sliced
  • 1 Large tomato, chopped
  • ¼ Cup desiccated coconut, grind to a smooth paste
  • 1 ½ Tbsp red chili powder
  • 1 Tbsp coriander powder
  • 1 Tsp garam masala
  • Salt as required
  • 3-4 Tbsp mustard oil

Learn Step By Step Recipe With Pictures For Instant Pot Goat Curry | Mutton Curry
Step 1- Thoroughly wash the mutton pieces 3-4 times and drain the water. In a large mixing bowl add ginger-garlic paste, Kashmiri red chili powder, turmeric powder and salt to the mutton pieces. Mix well and keep aside
Step 2- Turn sauté mode ON and add oil. When it displays HOT add cumin seeds, cinnamon stick, black peppercorns, dry red chilies, and green cardamoms. sauté for 30secs and then add ginger-garlic and again sauté until aromatic

Step 3- Add the sliced onions and sauté for 4mins until they turn golden brown and translucent. Leaving ¼ of the fried onions in the pot take all in the mixie jar with chopped tomato and grind to a smooth paste

Step 4- Add the ground paste to the Instant Pot and add desiccated coconut paste, coriander powder, red chili powder, and salt as required. Sauté for 2mins and then add the marinated mutton. Sauté for 4mins and add ½ cup of water. Change the Instant Pot mode to pressure cook. Turn the valve to seal position and pressure cook for 20mins
Let the pressure goes off naturally and then open the lid. If you want thick consistency of the gravy turn to sauté mode and cook until you get the desired consistency of the gravy

Serve with choice of Indian flatbread or rice and some vinegar onions on the side. Enjoy the meal. 🙂


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