Instant Pot Homestyle Mutton Curry (Goat curry)

This recipe for Mutton Curry or Mutton Masala Curry (goat curry) brings back childhood memories for me. Growing up, even though my mom was the head-chef of the house, Mutton Curry was always my Dad’s speciality. Right from buying the meat, to roasting and grinding fresh spices for it, he would totally own this dish. The result was juicy, tender and delicious mutton, which had simmered in aromatics and a homemade yogurt sauce. To me, this will always be the best homestyle mutton curry recipe!

Mutton is the meat of a younger goat, much like lamb, only healthier and tastier, in my opinion. It is considered a healthier ‘red-meat’ as compared to beef and lamb, due to it’s lower saturated-fat content. The same recipe can be used for regular Goat-meat by increasing cook time to 25-30 minutes, depending on the size and meat-to-bone ratio of the pieces.

Super Easy Recipe: This recipe ends up taking about 40 minutes, from start to finish, but most of it is hands-off cooking time. You marinate the meat with spices and aromatics (onion, ginger, garlic), saute it for a few minutes, add yogurt, pressure cook it, wait for 10-15 minutes before releasing the pressure, and voila, Homestyle Mutton Curry is done! I make this in my programmable pressure cooker, Instant Pot, so all I have to do is push a few buttons and the cooker does the rest. Watch the video on this page to see how easy the process is! That being said, this recipe can be made in any pressure cooker. Just follow the settings for meat and set a 15 minute cook time. For a stove-top pressure cooker like Hawkins, after the first whistle, reduce heat to medium and cook for 15 minutes.

Stove-Top Method: It is possible to make this on the stove-top too, but it would require some baby-sitting. Start with heating a wide bottom pan, like a Dutch Oven/ Casserole or a Nonstick Pasta Pot. Marinate the meat and saute it for a few minutes. Add yogurt and potatoes, stir well, cover it and simmer it on medium heat for 20-25 minutes, or till the meat is tender. You have to keep stirring every 5 minutes or so to prevent the gravy or the meat from sticking to the bottom and burning.

Serving Suggestions: This curry goes very well with Cumin Basmati Rice or Naan (Store-bought works), and a Cucumber raita (Yogurt cucumber dip)
Jeera rice , basmati rice flavored with fried cumin seeds Cucumber Yoghurt Dip / Cucumber Raita

Instant Pot Homestyle Mutton Curry (Goat curry)

Print Recipe
Serves: 4-5 Cooking Time: 15 mins Manual, NPR 15


  • Marinade: (Mix everything together in a bowl or gallon-size Ziplock bag)
  • 2 lbs. Bone-in Mutton (young goat- 1 inch pieces) (lamb or goat meat will work too)
  • 1.5 teaspoon salt (adjust to taste after cooking)
  • 1 teaspoon Turmeric Powder
  • 1 tablespoon Garam Masala (for a milder flavor, reduce to 2 tsp.)
  • 1 tablespoon Coriander Powder
  • 1 tablespoon Paprika
  • 1/2 teaspoon Cayenne Pepper (can skip or adjust to taste)
  • 2 tablespoons ginger-garlic paste (1 inch ginger + 6 cloves garlic, grated or chopped fine)
  • 1 medium onion, sliced thin
  • 1/2 cup chopped cilantro
  • 2 tablespoons Light Olive Oil (or Vegetable oil)
  • Curry
  • 2 tablespoons Light Olive Oil or ghee
  • 2 medium gold potatoes, cut in 2 inch pieces
  • 1 cup plain yogurt, whisked smooth (this prevents curdling)
  • Garnish(add after cooking is done)
  • 1/2 teaspoon Cardamom Powder(or crush up seeds from 5-6 pods)



Pat-dry mutton pieces. In a mixing bowl, or a gallon-size ziplock bag (easy clean-up), add mutton and all ingredients listed under "Marinade". Mix everything well and keep aside. Optionally, you can refrigerate the mutton for an hour or so.


Heat oil in Instant Pot on SAUTE mode (High). When the display reads "hot", add the marinated mutton and saute for 3-4 minutes, stirring once in between. Sautéing meat seals the flavors of the marinade in the meat. Add cubed potatoes and whisked yogurt. Whisking yogurt before adding to the pot prevents it from curdling. Stir well and deglaze the bottom of the pan with yogurt, which means scrape off any brown bits from the bottom of the pan. By this point, the yogurt and the meat would have released enough juices to make for the liquid required to build pressure. If not, add water if necessary. Close lid, hit cancel and press Meat mode for 15 minutes (or Manual/Pressure Cook). Set valve to sealing position.


Let the pressure release naturally for 15 minutes (NPR 15), release the remaining pressure by turning the valve from 'Sealing' to 'Venting' position. Open lid after all the pressure has been released. To thicken gravy, break-up a few potatoes with a wooden spoon. or turn on SAUTE mode for 2-3 minutes. Mutton gravy will continue to thicken as it sits, so don't dry it too much.


Turn off the Instant Pot. Add crushed cardamom powder and stir. Serve with Naan or Basmati Rice and a Cucumber Raita (cucumber yogurt dip)



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  • Reply
    March 18, 2018 at 3:39 pm

    Hi Aneesha, I really love your recipes. I only had a problem when I tried to cook mutton / chicken with less water in instant pot. It gave me “burn” sign. This problem happened to me whenever I tried to cook with less water. This time I followed exact same recipe, still I got the same error. Just for your info, IP did not have any problem to reach the pressure. Can you tell me how to resolve this issue? May be I am doing some mistake. Thanks…

    • Reply
      March 18, 2018 at 3:54 pm

      Thanks D, so glad you’re trying out my recipes and enjoying them! Few things could have happened. In this recipe, we are depending on two ingredients to release enough liquid required for pressure cooking- yogurt and meat. Maybe, the yogurt was a bit thicker and it didn’t release enough liquid. Sometimes, meat releases different quantity of juices depending on what kind you buy. For example, Safeway chicken releases more liquid than an organic chicken bought from Trader Joe’s. Another possibility is that while sautéing the mutton, something stuck to the bottom and that’s enough to get a ‘burn’ sign. So, try deglazing/scraping the inner pot nicely before closing the lid; another solution could be that you add 1/4 cup or so of water before closing the lid. See how that works. You can always reduce the curry by sautéing after cooking too. Would love to hear how that worked out!

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