Easy Instant Pot recipe for Goat Curry or Mutton Masala Curry. Tender, juicy bone-in goat meat cooked with potatoes in a creamy yogurt-based sauce, seasoned with warm Indian spices and fresh cardamom. Serve it with basmati rice and cucumber raita and enjoy a hearty Indian meal with minimal effort.
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This recipe for Indian Goat Curry in Instant Pot brings back childhood memories for me - it was my Dad's specialty!
From buying the meat to roasting and grinding fresh spices, he took complete ownership of this dish. It would take him 2-3 hours in total, and the result was always juicy, tender, succulent meat, slow-cooked with aromatics and yogurt. To me, this will always be the best goat curry recipe!
This recipe is my easy Instant Pot adaptation, which significantly cuts the effort and cooks the meat to tender perfection in half the time, with most of the time spent on hands-off cooking. The result is restaurant-quality, slow-cooked flavors that can beat any takeout. Let's get started!
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Here's Why This Recipe Is a Keeper
- Simple, easy-to-follow steps make this a failproof recipe.
- One-Pot recipe, including marination.
- Faster and hand-off recipe; marinating and pressure cooking make up most of the cooking time.
- Tender meat and slow-cooked flavors in half the time.
Ingredients - Notes & Substitutions
Marinade
- Light olive or vegetable oil. Can use melted ghee for a richer taste.
- Onion, ginger, and garlic form the classic flavor base.
- Bone‑in goat (mutton) chunks - Ideally from the shoulder or leg. It has the ideal mix of meat, fat, and tissue that turns tender when cooked, while the bones add depth to the curry's flavor.
- Spices: Usual Indian spice blend that includes salt, turmeric, Kashmiri chili, coriander powder, and garam masala.
- Chopped cilantro- adds fresh herbiness to the curry.
Curry
- Ghee or light olive oil - for sautéing richness
- Gold potatoes - classic meat-and-potato pairing. They turn out so creamy and thicken the gravy as they cook.
- Plain yogurt - balances the warmth of the curry and tenderizes the meat.
Garnish
- Cardamom powder - adds a fragrant finish that's unmatched!
Where can I find Goat Meat? I typically find it in Middle Eastern meat shops, Halal shops, or occasionally at my local Whole Foods or Costco.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Instant Pot Goat Curry
Here are the step-by-step instructions and photos showing you how to make goat curry in an Instant Pot:
- Marinate the meat: I start by marinating the meat with spices and aromatics (onion, ginger, garlic), and if I have the time, I refrigerate it for 30 minutes. This tenderizes the meat, allowing it to absorb the flavors of the marinade.
- Sauté: I sauté the meat on high for a few minutes to seal in the flavors.
- Add yogurt: Now stir in whipped yogurt while stirring. This helps tenderize the meat and adds a creaminess to the curry.
- Deglaze: Turn off the sauté. Add water and use it to deglaze the pot, scraping off any brown bits that may have stuck to the bottom. This step helps avoid the 'burn' error while pressure cooking.
- Pressure cook: Close the lid, set the vent to the sealing position. Select 'meat' or 'pressure cook' and set it to 30 minutes on high pressure. When the cooking is done, release the pressure naturally and open the lid when the pin drops.
- Simmer to thicken: Stir in cardamom powder. If the curry is too thin for your taste, turn on the Saute setting and simmer for 2-4 minutes or until it reaches your preferred consistency. Garnish with cilantro, and the goat curry is ready!
What to Serve with Goat Curry
I always garnish this goat curry with fresh chopped cilantro for a vibrant, herby finish. It's a great contrast to the rich curry flavors.
This curry pairs well with jeera rice or garlic naan, and a refreshing cucumber raita (Yogurt cucumber dip). If you're eating low-carb, you can pair this curry with Indian Cauli-rice (riced cauliflower, or keto roti.
To add a veggie side dish, try this quick aloo gobi, or bhindi masala.
How To Store
Store leftover curry in an airtight container and refrigerate it for up to 4 days.
Goat curry can also be frozen, but I recommend removing the potatoes from the curry as they don't hold up to freezing and thawing. Transfer to any airtight and freezer-safe container and freeze for up to 1 month.
When ready to enjoy again, thaw it overnight in the refrigerator - the slow thawing process helps preserve the meat's tenderness.
Are Mutton and Goat the Same? What is Lamb?
- In the Indian subcontinent, goat meat is referred to as mutton; however, mutton and goat aren't the same.
- Mutton comes from an adult sheep, typically over a year old, and has a rich, robust flavor.
- Goat meat, on the other hand, is from-well, a goat-and it's leaner, and common in Indian, Caribbean, and Middle Eastern cooking.
- Lamb, on the other hand, is the tender, milder meat from a young sheep, typically under a year old.
Recipe Tips & Notes
- Goat meat: For an authentic taste, opt for bone-in meat from the shoulder or leg. It has the ideal mix of meat, fat, and tissue that turns tender when cooked, while the bones add depth to the curry's flavor.
- Marinating the meat makes it tender after cooking and enhances its flavor. Don't skip this step. For optimal flavor, refrigerate for 30 minutes to 2 hours.
- Whisk the yogurt before adding it to the simmering curry to prevent it from curdling.
- Deglaze the pan using the water. This means scrape off any brown bits from the bottom of the pan to prevent the 'burn' error.
- To thicken gravy, turn on SAUTE mode and simmer the curry for 2-4 minutes. Please note that the gravy will continue to thicken as it cools.
- This recipe has been tested in a 6-qt Instant Pot. If using an 8-qt size, you may need to add an additional ½ to ¾ cup of water.
FAQ
In India, goat meat is the most popular red meat and is commonly called mutton. This naming goes back to British colonial times, when meat shops were labeled "mutton shops"-a term the British used for sheep meat. Since goat was more widely available, the name stuck.
Yes. For a stovetop Indian pressure cooker like Hawkins, cook on medium-high till the first whistle, then reduce the heat to medium and cook for 15-20 minutes.
While the time may vary depending on the size of pieces, as per this recipe, a 30-minute pressure cooking time is sufficient for tender, juicy goat meat.
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📖 Recipe
Instant Pot Goat Curry (Mutton Curry)
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Video
Equipment
Ingredients
Marinade: (Mix everything together in a bowl or gallon-size Ziplock bag)
- 2 tablespoons light olive oil or vegetable oil
- 1 medium onion sliced thin
- 2 tablespoons ginger + garlic paste 1 inch ginger + 6 cloves garlic, grated or pureed
- 2 lbs. bone-in mutton (goat meat), cut into 1.5 inch pieces
- 1½ 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
- 1½ teaspoon kashmiri red chili powder or paprika for mild
- ½ cup chopped cilantro light green stems + leaves
Curry
- 2 tablespoons ghee or light olive oil
- 2 medium gold potatoes cut in half
- ¾ cup plain yogurt whisked smooth (or ½ cup Greek yogurt)
Garnish(add after cooking is done)
- ½ teaspoon cardamom powder or crush up seeds from 5-6 pods
- ¼ cup cilantro leaves
Instructions
- Marinate the meat: Add the goat pieces to the steel insert of the Instant Pot. Add oil, sliced onions, ginger, garlic, spices, and cilantro. Mix until the marinade is well combined and coats the meat pieces. Refrigerate this for 30 minutes to 2 hours. This tenderizes the meat and helps absorb the flavors of the marinade.
- Sauté: Turn on Sauté, and adjust to 'high heat'. Saute the meat for 3-5 minutes to seal the marinade flavors.
- Add yogurt: Add the whipped yogurt while stirring continuously; this prevents the yogurt from curdling. The yogurt tenderizes the meat and adds a creaminess to the curry.
- Deglaze: Turn off the sauté. Add water and use it to deglaze the pot, scraping off any brown bits that may have stuck to the bottom. This step helps avoid the 'burn' error while pressure cooking.
- Pressure cook: Close the lid and set the vent to sealing position. Select 'meat' or 'pressure cook' and set it to 30 minutes on high pressure. When the time is done, wait for the pressure to release naturally. Open the lid when the pin drops.
- Simmer to thicken: Stir in cardamom powder. If the curry is too runny for your taste, turn on the Saute setting and simmer for 2-4 minutes or until it reaches your preferred consistency. Garnish with cilantro, and the goat curry is ready!
Notes
- Goat meat: For an authentic taste, opt for bone-in meat from the shoulder or leg. It has the ideal mix of meat, fat, and tissue that turns tender when cooked, while the bones add depth to the curry's flavor.
- Marinating the meat makes it tender after cooking and enhances its flavor. Don't skip this step. For optimal flavor, refrigerate for 30 minutes to 2 hours.
- Whisk the yogurt before adding it to the simmering curry to prevent it from curdling.
- Deglaze the pan using the water. This means scrape off any brown bits from the bottom of the pan to prevent the 'burn' error.
- To thicken gravy, turn on SAUTE mode and simmer the curry for 2-4 minutes. Please note that gravy will continue to thicken as it cools.
- This recipe has been tested in a 6-qt Instant Pot. If using an 8-qt size, you may need to add an additional ½ to ¾ cup of water.
- This recipe has been recently updated with new photos and videos, and more precise process shots and instructions. The quantity of yogurt has been reduced to ¾ cup for more consistent results.
James says
Thanks for the recipe.
Aneesha says
You're welcome, enjoy!
Christina says
There's a cooking time discrepancy between the recipe and the video. The video says 'pressure cook 15 mins' and 'NPR 15 minutes' but the written recipe says 'pressure cook 30 mins' and 'NPR 15 minutes. I'm going with 30 min pressure cook and 15 npr so hopefully that is correct. Thank you!
Aneesha says
Hi Christina, sorry for the confusion. That must be a typo and I'll take care of it. I hope you enjoyed the goat curry!
williams says
thanks aneesha. i am also foodie specially mutton. your this mutton recipe is very good. good job.
Aneesha says
Thank you so much Williams! I'm glad you enjoy it 🙂
Denise Mills says
This was a fantastic dish! I used goat shoulder and cooked it for the prescribed time and the meat just slipped right off the bone. It was so tender! The potatoes were done with out being over cooked. I will definitely make this again!
Aneesha says
Hi Denise, I am so glad you enjoyed it. I'd love it if you can post a rating for this recipe too. Thanks much and I hope you try other recipes too.
Michele says
Thank you so much! The goat was delicious. My hubby and two year old loved it too. It was tasty and simple
Aneesha says
Hi Michele, I'm so happy your family enjoyed it. Thanks so much for rating this recipe ????.
JOHN says
I think mutton is 'Goat' family of sheep, but NOT sheep. Sheep meat is called Lamb. Goat is more tender than sheep
aneeshasg says
Hi John, you are right that goat meat is more tender than sheep. Just a little clarification to add to that, Lamb is a 'young' sheep's meat, which is why it requires a shorter cooking time. And 'Mutton' commonly refers to 'Goat meat'. I hope you try this recipe, it's a family heirloom 🙂
Erica says
Hi Aneesha,
I'm very excited to have stumbled upon your site, you have so many delicious looking recipes! I can't wait to try making this one, as mutton curry is one of my boyfriend's favorite meals. My only question, since I've never purchased mutton before, is what cut of mutton should I be looking for? Leg? Shoulder? Or does it matter, as long as it's bone-in? Looking forward to cooking this!
aneeshasg says
Hi Erica, Thank you so much for your sweet words, I am glad you're here! As for mutton, 'Leg' would be ideal. I typically buy a half-and-half of boneless and bone-in. Mutton is basically goat meat, so if you're having trouble finding that, lamb would be a substitute, just have to reduce the cooking time to 15 mins. Feel free to reach out if you have any questions. Would love to hear how it turned out!
D says
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...
aneeshasg says
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!