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 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 and keema biryani.
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 is 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. The 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.
Check out other Chicken Curries you will enjoy:
- Keema Matar / Ground Chicken Curry
- Chicken Chettinad
- Mom’s Chicken Curry
- Saag Chicken
- Chicken Karahi
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
- 1/2 tablespoon Ginger , minced
- 1/2 tablespoon Garlic , minced
- 1 Tomato , medium, chopped
- 1 tablespoon Lemon juice
- Cilantro, to garnish
Whole Spices
- 1/2 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
- 1/4 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 1/4 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
Hi Meeta – Love your recipes and going to try this over the weekend. Will the cooking time or setting be different with boneless mutton? Thanks!
Hi Aru – Thank you. I have not tried boneless but would suggest Meat mode for 25 minutes for boneless mutton. Hope you enjoy the curry!
Love it! Thank you for your very accurate recipes
Hi Noor – So glad to hear that. 🙂
I make this recipe every 2 weeks. It was my first time making gosht and it’s unbelievably easy and foolproof and delicious. I follow exactly but omit the green chilies bc we are wimps. And I always double it. Thank you for this staple!
Hi Tina – So good to hear that you enjoyed it. Thank you for sharing. 🙂
I don’t have meat but meat stew option shall I use that or shall I cook on pressure cook mode please help
Hi Janhavi – I have not tried, but that sounds like the right option for cooking mutton. Hope you enjoy the curry!
Hi Meeta!
Can I use your Bhuna Masala for this recipe?
Thanks!
Hi Meeta!
Unfortunately, this goat curry turned out just awful, and I’m trying to figure out why. I followed the recipe as written, noting the MEAT setting on the instapot, the cooking time, and all the ingredients. But when I opened the instapot after 20 minutes, I was greeted with lumps of tough, rubbery goat floating in an unappetizing watery soup. I was so sad! After 15 more minutes of pressure cooking, the goat turned more tender, but the curry is still very watery. (When I say watery, I mean that the soup consistency doesn’t have the nice dark color and “reduced” look, with nice lumps from the onions, that the recipe picture does.) I wonder what happened? Was it because I tripled the recipe? Should I have used small plum tomatoes instead of medium-to-large beefsteak tomatoes? Was it because I used previously frozen goat? Does goat usually take longer to cook than the recipe states? I would be very grateful for any suggestions you might have about how to prevent watery and tough goat curry. 🙁
Thank you!!
Hi Jessica – Sorry to hear you did not enjoy this curry. Goat usually releases a lot of liquid when cooking. Also, I have not tried this with frozen goat, which could have even more liquid content. I would recommend to reduce down the tomatoes by sautéing more, and also saute the goat longer before pressure cooking, so the liquid content is reduced. Goat meat can be tough depending on its freshness or if it is frozen, which can vary the cooking time. If you see too much liquid content after pressure cooking, I suggest to cook on saute for some time to reduce down the sauce. I hope this helps!
Hi Meeta! This mutton curry turned out really well! I usually prepare mutton in pressure cook mode. This is the first time I tried meat mode and it came out so juicy and tender. Thank you so much for the recipe!
i like mutton very very much. our whole family like it. we cook it in different ways. now i will try your this recipe method. i hope this will also very tasty mutton masala. thanks for posting this.
Trying this recipe out tonight 😊
Can’t wait till it’s done. I’ll be back to review it 🤤
Michelle
Ontario, Canada
Hi Michelle – I would love to hear how the curry turned out.
Hi Meeta! The curry was delicious. Thanks for the recipe.
Since I meal prep and goat meat isn’t easily available, I’d like to cook using 4 pounds of boneless lamb the next time. For how many minutes shall I cook in the Instant Pot? Also, shall I use four times the recommended quantity for all other ingredients?
Thanks. Glad you enjoyed the Mutton Curry. You can just add all ingredients 4x. Even if you increase the quantity of meat, the pressure cooking time remains the same. The instant pot just takes longer to come to pressure and release pressure.
This was the first recipe I tried when I got my instant pot. My first time cooking mutton as well. The outcome was excellent. My in-laws loved it considering my MIL is a great cook! 🙂 I did have to add some water to my meat as I got the BURN msg half way through cooking. Once I added the water and gave it a good stir I had no problems. Will be making it again when I have people visiting us! Thank you for sharing this recipe!
Hi Soumya – So glad to hear your family enjoyed the mutton curry. Thank you for sharing your experience!