This recipe for instant pot Goat Curry, or, Mutton 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 meat, which had simmered in aromatics and a homemade yogurt sauce. To me, this will always be the best goat curry recipe!
This Indian dish is often also called Mutton Masala Curry or simply, Goat Curry.
What is Mutton?
Mutton is the meat of a mature sheep, that is older than a year. It is considered a healthier red-meat as compared to beef, due to it’s lower saturated-fat content.
The cooking time for this recipe depends a lot on the age of the sheep. It can range from 15-30 minutes, so it is a good idea to ask your butcher about the age of the meat while buying. The same recipe can be used with regular Goat meat by increasing cook time to 30 minutes, depending on the size of the pieces.
Here in the US, Lamb, which is a young sheep’s meat, is more commonly available and works equally as well in this recipe. When making Lamb Curry using this recipe, adjust the cook time to 15 minutes.
What is the Difference between Mutton, Goat & Lamb?
I get this question a lot. And not so long ago, even I used to be confused about it. So, we’re talking about two different animals here: SHEEP and GOAT.
As per the English Dictionary, LAMB refers to the meat of a young sheep, whereas MUTTON refers to the meat of a mature sheep. On the other hand, GOAT meat comes from an adult goat, and tastes a little different than sheep’s meat, and takes longer to cook.
However, in the Indian sub-continent, GOAT MEAT is referred to as MUTTON. I read somewhere that this goes back to the British Colonization time. The British, who were more familiar with ‘Mutton’ (sheep’s meat), referred to the meat shops as ‘Mutton Shop’. So, goat-meat, which is preferred over lamb in India, started being called MUTTON in India and around.
Difference in Cooking Time between Lamb and Goat
Here in the US, Lamb is more widely available and consumed. In terms of cooking times, Lamb and Goat are different. Lamb takes around 15 minutes of pressure cooking time, and goat takes close to 30 minutes. Both meats can be used interchangeably in recipes, if you adjust the cook time.
When I want to make Goat Curry, I typically find goat-meat in the middle-eastern meat shops, or occasionally at Whole Foods.
Super Easy Instant Pot Goat Curry Recipe
This Indian food 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 Goat Curry is done!
I make this in my Instant Pot electric pressure cooker, so all I have to do put all the ingredients in the pot, and the pressure cooker does the rest. Watch the video for the instant pot mutton curry 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 stovetop pressure cooker like Hawkins, after the first whistle, reduce heat to medium and cook for 15 minutes.
Stovetop Mutton/Goat Curry Recipe
It is possible to make this on the stovetop 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.
What to Serve with Mutton or Goat Curry
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Instant Pot Mutton Curry | Goat Curry
Marinade: (Mix everything together in a bowl or gallon-size Ziplock bag)
- 2 lbs. bone-in mutton (young goat). Cut into 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 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
- 2 tablespoons ghee or light olive oil
- 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)
- Marinate the meat as in step 1. Heat a wide bottom pan, like a Dutch Oven / Casserole or a Nonstick Pasta Pot. 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.