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 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 meats. It is lower in calories, cholesterol, 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 in my perspective.
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.
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.
Instant Pot Goat Curry / Mutton Masala Recipe
Ingredients
- 1 lb Mutton bone-in, 1-2 inch pieces
- 3 tbsp Ghee or Oil
- 1 Green Chili Pepper (optional)
- 1 Onion large, about 11oz, finely chopped
- ½ tbsp Ginger minced
- ½ tbsp Garlic minced
- 1 Tomato medium, chopped
- 1 tbsp Lemon juice
- Cilantro to garnish
Whole Spices
- ½ tsp 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 tsp Ground Turmeric (Haldi powder)
- 1 tsp Cayenne or Red chili powder preferably kasmiri chili powder to get the red color
- 2 tsp Coriander powder (Dhaniya powder)
- 1 tsp Garam Masala
- 1 tsp 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 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
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Nutrition
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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?
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!
Hi Meeta..just wanted to know if the measurement of spices are all according to US metric measuring spoons? TIA
Hi Gopika - Yes, I use the US measuring spoons for the recipes.