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.
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.