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 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
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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Jona Calica says
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.
Meeta Arora says
Hi Jona - So happy to hear you are enjoying the goat curry!
Amit Desai says
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.
Meeta Arora says
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!
toomuch says
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?
Meeta Arora says
Hello - Great to meet a fellow foodie. I would first use goat meat for this recipe. Hope you enjoy the curry!
Charlotte says
This was super delicious! We did it with lamb instead of goat and it worked out perfectly!
Meeta Arora says
Hi Charlotte - Glad to hear you enjoyed the lamb curry. Thanks for sharing back your review!
Rex says
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?
Meeta Arora says
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!
Gopika Balagopal says
Hi Meeta..just wanted to know if the measurement of spices are all according to US metric measuring spoons? TIA
Meeta Arora says
Hi Gopika - Yes, I use the US measuring spoons for the recipes.