Goat Curry / Mutton Masala – Instant Pot Pressure Cooker

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.

Preparing 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 1/4 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 1/4 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 1/4 cup of water.

Here is a quick video for preparing this Goat Curry in Instant Pot:

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Goat Curry / Mutton Masala - Instant Pot Pressure Cooker

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

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

Course: Main Course

Cuisine: North Indian

Diet: Dairy-free, Gluten-free, Low Carb, Nut-free, Paleo

Method: Instant Pot/Pressure Cooker

Servings: 4

Calories: 253 kcal

Author: Piping Pot Curry

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
• 1/2 tbsp Ginger minced
• 1/2 tbsp Garlic minced
• 1 Tomato medium, chopped
• 1 tbsp Lemon juice
• Cilantro to garnish

Whole Spices

• 1/2 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

• 1/4 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

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 mutton and mix it well with the gravy. Saute for 2 minutes. Stir and scrape off anything stuck to the bottom of the pot. Press Cancel and close the lid. 

5. Change the instant pot setting to MEAT mode for 20 minutes.

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.

Recipe 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.   

Nutrition Facts

Goat Curry / Mutton Masala - Instant Pot Pressure Cooker

Amount Per Serving (214 g)

Calories 253 Calories from Fat 122

% Daily Value*

Total Fat 13.5g 21%

Saturated Fat 2.092g 10%

Cholesterol 65mg 22%

Sodium 680mg 28%

Potassium 652mg 19%

Total Carbohydrates 8.34g 3%

Dietary Fiber 2g 8%

Sugars 3.17g

Protein 24.65g 49%

Vitamin A 29%

Vitamin C 49%

Calcium 5%

Iron 23%

* Percent Daily Values are based on a 2000 calorie diet.

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

If you make this curry, leave a comment, share your creation on our facebook page or on instagram with #pipingpotcurry.

Check out other Instant Pot Curries you might enjoy:

• Keema Matar / Ground Chicken Curry
• Chicken Chettinad
• Mom’s Chicken Curry
• Saag Chicken

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