Instant Pot Goat Curry (Mutton Curry)
Juicy, fall-off-the-bone goat meat in a creamy spiced-yogurt sauce with potatoes—this easy recipe for Instant Pot Goat Curry or Mutton Masala is a comforting restaurant-quality curry.
Servings: 6 people
Calories: 557kcal
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!
Video
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.
Nutrition
Calories: 557kcal | Carbohydrates: 5g | Protein: 27g | Fat: 46g | Saturated Fat: 20g | Cholesterol: 128mg | Sodium: 694mg | Potassium: 482mg | Fiber: 1g | Sugar: 2g | Vitamin A: 795IU | Vitamin C: 3.8mg | Calcium: 85mg | Iron: 2.9mg