Easy recipe for Goat Curry or Mutton Masala in Instant Pot pressure cooker. Tender and juicy meat in a flavorful yogurt based sauce that is seasoned with warm Indian spices and crushed cardamom. Serve it with basmati rice and raita and enjoy a hearty Indian meal.
Pat-dry mutton pieces. In a mixing bowl, or a gallon-size ziplock bag (easy clean-up), add meat pieces and all ingredients listed under "Marinade". Seal the bag and toss it to mix everything well. Refrigerate for 30 minutes to an hour.
Instant Pot Method
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.
At this point, the yogurt and the meat would have released their juices to make up for enough liquid required to build pressure. If not, add a little water if necessary. Close lid, hit cancel and press Meat mode for 30 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 pin drops. 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 roughly 40 minutes, or till the meat is tender. Keep stirring every few minutes to prevent the gravy or the meat from sticking to the bottom and burning.
Recipe Tips for Instant Pot Mutton/Goat Curry:
Marinating the meat makes it tender after cooking and helps flavor the meat better. Don't skip this step. Refrigerate for 30 minutes to an hour.
Whisk yogurt before adding to simmering curry. Whisking yogurt before adding to the pot prevents it from curdling.
Deglaze the pan using the liquid released from yogurt. This means scrape off any brown bits from the bottom of the pan.
Cooking time = Time to set for pressure cooking. Total time includes 30 minutes for marination of meat.
This recipe has been tested in a 3qt and 6qt Instant Pot and Mealthy multipot. If using an 8 qt size, depending on how much water is released from yogurt and meat, you may need to add an additional ½ cup water to the pot for pressure cooking.
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.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.