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 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!
Table of Contents
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.
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.
More Curry Recipes You’ll Enjoy
- Ground Chicken Curry
- Chicken Chettinad
- Mom’s Chicken Curry
- Saag Chicken
- Chicken Karahi
- Mughlai Chicken
Instant Pot Goat Curry / Mutton Masala Recipe
Video
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.
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.
Hi Aman – So glad you and the kids enjoyed the curry. Thank you for sharing back!
hi Meeta, if I am cooking 2kg of goat with bones. how do I adjust the cooking time please in the instant pot ? thanks
Hi Shan – The pressure cooking time will remain the same even if you double or triple the recipe. Hope you enjoy the curry!
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
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!
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!
Hi Jeniffer – So happy to hear that. Thank you for sharing it back 🙂
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.
Hi Jona – So happy to hear you are enjoying the goat curry!
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.
H Amit РI would marinate with ginger, garlic and ground spices (not whole). You can add 1/2 tablespoon more ginger and garlic when saut̩ing. It is okay to skip the ground spices later when making the curry. Hope you enjoy the curry!
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?
Hello – Great to meet a fellow foodie. I would first use goat meat for this recipe. Hope you enjoy the curry!
This was super delicious! We did it with lamb instead of goat and it worked out perfectly!
Hi Charlotte – Glad to hear you enjoyed the lamb curry. Thanks for sharing back your review!
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.