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    Home » Recipes » Curry

    Instant Pot Goat Curry / Mutton Masala (Pressure Cooker)

    March 22, 2023 . By Meeta Arora . 57 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Instant Pot Mutton Cury

    Goat Curry or Mutton Masala in the Instant Pot or Pressure Cooker. Tender meat cooked in an onion tomato gravy with aromatic whole spices. Enjoy this goat curry with naan or rice.

    Goat Curry or Mutton Masala in the Instant Pot or Pressure Cooker. Tender meat cooked in an onion tomato gravy with aromatic whole spices

    Goat meat is not as popular all over the world, but in India it is the most popular red meat. If you are not able to find goat meat easily, you can substitute lamb in this recipe. I usually get goat meat at the nearby halal store.

    Goat meat is healthier than many other types of meat. It is lower in calories, cholesterol, and saturated fat and higher in protein and iron than lamb and beef. I personally like the taste of goat meat better than chicken or lamb. It is much more flavorful and juicy from my perspective. I also like to use minced goat meat to make mutton keema.

    Looking for more easy Instant Pot Indian Recipes? Here are 23 Best Instant Pot Indian Recipes for you to try!

    How to make Goat Curry in a Pressure Cooker?

    I make this goat curry in north Indian style. It is the most basic and simple mutton curry recipe. No marination required, however you can marinate if you like. Add all the ground spices, ginger, garlic and ¼ cup yogurt and marinate the meat for 1-2 hours or overnight in the refrigerator.

    Goat Curry or Mutton Masala in the Instant Pot or Pressure Cooker. Tender meat cooked in an onion tomato gravy with aromatic whole spices

    Some people like to add potatoes to this curry to make it thicker, which is great too. Same setting would work with cubed potatoes, just add about ¼ cup of water before pressure cooking. I skip potatoes to make this curry low carb.

    Another thing to note is that I don't add any water when making this curry. Goat meat releases a lot of water, so additional water is not required. It will come to pressure and cook perfectly. If you use another type of meat, add ¼ cup of water.

    Check out other Chicken Curries you will enjoy:

    • Keema Matar / Ground Chicken Curry
    • Chicken Chettinad
    • Mom's Chicken Curry
    • Saag Chicken
    • Chicken Karahi

    📖 Recipe

    Tried this recipe?Give a rating by clicking the ★ below
    Goat Curry in a white plate with cilantro on side

    Instant Pot Goat Curry / Mutton Masala Recipe

    Meeta Arora
    A simple North Indian style goat curry. Enjoy the tender and moist meat in a flavorful gravy with the aroma of whole spices. 
    4.76 from 70 votes
    Print Save Saved! Pin
    Servings: 4
    Calories: 253
    Course: Main Course
    Cuisine: North Indian
    Diet: Dairy-free, Gluten-free, Low Carb, Paleo
    Method: Instant Pot/Pressure Cooker
    Prep Time: 10 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 35 minutes mins

    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
    • ½ tablespoon Ginger minced
    • ½ tablespoon Garlic minced
    • 1 Tomato medium, chopped
    • 1 tablespoon Lemon juice
    • Cilantro to garnish

    Whole Spices

    • ½ teaspoon Cumin seeds (Jeera)
    • 6 Black Peppercorns
    • 6 Cloves (Laung)
    • 1 stick Cinnamon (Dalchini) 1" inch
    • 1 Bay leaf (Tej Patta)
    • 2 Black Cardamom (Moti Elaichi)

    Spices

    • ¼ 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
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    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 ¼ 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.

    Video

    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 ¼ 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 ¼ 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.

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Serving: 214gCalories: 253kcalCarbohydrates: 8.34gProtein: 24.65gFat: 13.5gSaturated Fat: 2.092gCholesterol: 65mgSodium: 680mgPotassium: 652mgFiber: 2gSugar: 3.17gVitamin A: 1450IUVitamin C: 40.4mgCalcium: 50mgIron: 4.1mg
    Keyword instant pot goat curry
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    Reader Interactions

    Comments

    1. Shan says

      April 09, 2023 at 5:57 pm

      hi Meeta, if I am cooking 2kg of goat with bones. how do I adjust the cooking time please in the instant pot ? thanks

      Reply
      • Meeta Arora says

        April 13, 2023 at 9:14 pm

        Hi Shan - The pressure cooking time will remain the same even if you double or triple the recipe. Hope you enjoy the curry!

        Reply
    2. Locky says

      November 12, 2022 at 1:48 am

      Hi Meeta, just saw this recipe and hope to make it this week. I was wondering what cut of mutton do you use? Also, if I use mutton without the bone, how should I adjust the cooking time?

      cheers

      Locky

      Reply
      • Meeta Arora says

        November 15, 2022 at 2:24 pm

        Hi Locky - shoulder cut of mutton would be best use for curries. I suggest to cook for 18 minutes for boneless mutton. Hope you enjoy the curry!

        Reply
    3. Jennifer says

      October 11, 2022 at 6:53 pm

      My husband and I made this recipe with lamb in our pressure cooker and it came out fantastic. The only substitution we made was ground cardamom for the whole cardamom pods as our grocery store didn't have them. Highly recommend this recipe!

      Reply
      • Piping Pot Curry says

        October 13, 2022 at 11:27 am

        Hi Jeniffer - So happy to hear that. Thank you for sharing it back 🙂

        Reply
    4. Jona Calica says

      February 05, 2022 at 5:16 pm

      This curry recipe is super, super delicious!!! I used this recipe many times already as my family loves it. I stopped trying different curry recipes since I found this one. Sometimes I add some potatoes and it also tastes good and also for thickening. At times I also add some yogurt at the end and it taste as good. Thank you for sharing your recipe.

      Reply
      • Meeta Arora says

        February 08, 2022 at 4:56 pm

        Hi Jona - So happy to hear you are enjoying the goat curry!

        Reply
    5. Amit Desai says

      December 13, 2021 at 7:02 pm

      If I marinate the meat with garlic and ginger and whole spices than I cannot put it early on before sautéing the onions. How would that work.

      Reply
      • Meeta Arora says

        December 23, 2021 at 6:30 am

        H Amit - I would marinate with ginger, garlic and ground spices (not whole). You can add 1/2 tablespoon more ginger and garlic when sautéing. It is okay to skip the ground spices later when making the curry. Hope you enjoy the curry!

        Reply
    6. toomuch says

      November 20, 2021 at 2:27 pm

      I'm a foodie's foodie. Not a food snob a food adventurer. I've been looking for recipes using goat and lamb, I happen to pick up in a Carniceria. I bought a lamb head, goat hind quarter and a pig head. I know Indian dishes refer to lamb, sheep and goat all as mutton. I was introduced to Indian food just a few years ago, it was love from the start, before I even tasted anything, the sight and smell of the spices and colorful dishes, the breads, grains. The biggest problem is which dish should I start with and came across your recipe, I do love my instant pot for experiments. Now should I use the goat meat or the lamb head?

      Reply
      • Meeta Arora says

        December 02, 2021 at 5:01 pm

        Hello - Great to meet a fellow foodie. I would first use goat meat for this recipe. Hope you enjoy the curry!

        Reply
    7. Charlotte says

      April 22, 2021 at 6:17 pm

      This was super delicious! We did it with lamb instead of goat and it worked out perfectly!

      Reply
      • Meeta Arora says

        April 23, 2021 at 9:37 am

        Hi Charlotte - Glad to hear you enjoyed the lamb curry. Thanks for sharing back your review!

        Reply
    8. Rex says

      January 04, 2021 at 8:53 pm

      Love this recipe in the instant pot! Can this be made on a regular stove top and if so what would you recommend as the cook time?

      Reply
      • Meeta Arora says

        January 11, 2021 at 3:34 pm

        Hi Rex - Thank you! You can make this same recipe on the stovetop too. It would take much longer though, 1-1.5 hours. The recipe would work as is till step 4, then continue to cook the goat on medium-low flame while stirring frequently. You can also cover the pan while cooking. As needed, add water while cooking. I hope you enjoy the curry!

        Reply
    9. Gopika Balagopal says

      December 01, 2020 at 12:50 pm

      Hi Meeta..just wanted to know if the measurement of spices are all according to US metric measuring spoons? TIA

      Reply
      • Meeta Arora says

        December 07, 2020 at 6:53 am

        Hi Gopika - Yes, I use the US measuring spoons for the recipes.

        Reply
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