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
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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 to make Aloo Gosht, Mutton Pulao, Rogan Josh, Mutton Biryani, or this easy mutton curry.

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 (mutton) 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!

Watch How to Make Instant Pot Goat Curry

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.

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. 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.

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4.88 from 82 votes

Instant Pot Goat Curry / Mutton Masala Recipe

A simple North Indian style goat curry. Enjoy the tender and moist meat in a flavorful gravy with the aroma of whole spices. 
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

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

Spices

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

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.   
Note: I have increased the cooking time for this curry to 30 minutes, as sometimes goat meat can take longer to cook.

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

Additional Info

Course: Main Course
Cuisine: North Indian
Diet: Dairy-free, Gluten-free, Low Carb, Paleo
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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4.88 from 82 votes (65 ratings without comment)

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71 Comments

  1. Greetings from Saudi Arabia.
    Just bought a Kenwood unit and tried this recipe. I don’t cook at all. The spices quantity measurements were spot on. The goat meat turned out soft and tender. I made a mistake and added water. I had to simmer it to reduce the excess. It turned out fantastic. It’s been maybe 35 years since I’ve tasted something similar. My kids enjoyed it too. Thank you.

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

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

  3. 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

    1. 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!

  4. 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!

  5. 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.

  6. 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.

    1. 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!

  7. 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?

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

  8. 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?

    1. 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!

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