Instant Pot Indian Goat Curry

Instant Pot Indian Goat Curry

Instant Pot Indian Goat Curry is a simple, spicy goat meat recipe that's cooked with very basic pantry staples spices! Cooked in an Instant Pot or Pressure Cooker this Mutton curry recipe will soon become your favorite.

4.67 from 3 votes

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Course: Main Course

Cuisine: Indian

Keyword: Instant Pot Indian Goat Curry, Pressure Cooker Mutton Curry

Prep Time: 5 minutes

Cook Time: 25 minutes

Instant Pot Time: 10 minutes

Total Time: 40 minutes

Servings: people

Calories: 271kcal

Author: Meghna Chakraborty

Ingredients

500 gms Goat meat chopped into 1 inch pieces. 1.1 Pounds
1 Large Onion thinly sliced
1-½ Large Onion made into a paste or finely grated
2 tbsp Ginger Garlic Paste Heaped
1 small Tomato roughly chopped
½ tbsp Red Chili Powder diluted in 2 tbsp water
½ tbsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
Salt (to taste)
½ cup Extra Virgin Mustard Oil or canola oil
2 medium Potatoes peeled and halved optional

Measuring cup used, 1 cup = 240 ml & 1 teaspoon = 5 ml.

Instructions

Instant Pot Indian Goat Curry ( Instant Pot Method)

Marinate the goat meat with the ginger garlic paste, a pinch of turmeric powder and 2 tsp mustard oil. Set aside.
While the mutton is marinating switch on the Instant Pot into "Saute" mode & keep it on "normal" settings. Allow the "HOT" message to come up in the Instant pot screen. Then add mustard oil. When the oil becomes hot fry the potatoes until golden. Keep aside.
Turn down the" Saute" settings to "Less" and add the diluted red chili powder to the oil. Stir briskly for a few seconds.
Add the thinly sliced onions and fry until golden on the "Saute" mode set to "High". Be careful with the "high" settings, if left unattended the onion might burn.
When the onions are golden, add the onion paste & fry until oil oozes out at the "saute" on "High". It will take approximately 10 mins.
Turn down the heat to "normal" mode ( Saute settings). Next, add the marinated goat meat & all the masalas. Mix everything well and then add the chopped tomatoes. Saute stirring frequently until oil oozes out, the goat meat becomes aromatic & has a lovely golden brown color. Sear the meat well.
Add hot water. Close the Instant Pot making sure that the vent is in Sealing position. Cancel the "Saute" mode and Press the "pressure cook" button. keep it on "High-Pressure" mode. Set the timer for 8 mins.
After 8 mins when the Instant Pot beeps, do a quick pressure release by moving the nozzle from "sealing" to "venting" position. Open the lid carefully, add the shallow fried potatoes and "pressure cook" it on "High" settings for another 2 mins.
Do a quick pressure release, open the lid carefully and serve hot.

Mutton Curry - Pressure Cooker Method

Follow the Instant Pot recipe. Instead of an Instant pot use Pressure cooker.
Fry the sliced onions over medium-high heat in the pressure cooker.
After adding the mutton pieces increase the heat to high and sear the meat.
Add water and pressure cook until 7-8 whistles over medium heat in the pressure cooker. Mutton from an adult goat will take longer to get fully cooked. Adjust the time & whistles accordingly.
Add the potatoes midway after 5 whistles.
After 7-8 whistles turn off the stove & DO NOT do a quick pressure release. Instead, allow the pressure to release naturally.
Serve hot.

Video

Notes

You can either use bone-in goat meat or boneless. But bone-in goat meat tastes best in this Instant Pot Indian Goat Curry.
While searing the goat meat in an Instant pot if you feel that the meat is sticking to the bottom of the pan, do sprinkle some water OR reduce the temperature setting to "LESS" "NORMAL" or "HIGH". Find your comfortable sauteing temperature by playing with these buttons.
Please note that I used baby goat to make this Pressure cooker mutton curry. If you use adult goat meat than do increase the cooking time.
For best flavors fry the sliced onion until golden & onion paste until oil oozes out. DO NOT SKIP this step!
Adding diluted red chili powder to the oil will give your gravy a gorgeous red color. Reduce the "SAUTE" temp to "LESS" before adding the diluted chili powder otherwise it will burn!
Marinating the mutton is optional. If you decide to skip this step then do add the ginger garlic paste after sauteing the sliced onions and before adding the onion paste. Fry the ginger garlic paste for a couple of minutes.
You may skip adding the potatoes.

PLEASE NOTE: Nutrition values are my best estimates. If you rely on them for your diet or special diet, use your preferred nutrition calculator.

Nutrition Facts

Instant Pot Indian Goat Curry

Amount Per Serving (1 cup)

Calories 271 Calories from Fat 153

% Daily Value*

Fat 17g26%

Sodium 182mg8%

Carbohydrates 20g7%

Protein 13g26%

* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition