Instant Pot Mutton Curry | Instant Pot Goat Curry | Instant Pot Lamb Curry | Pressure Cooker Mutton Curry | Mutton Curry Recipe | How To Make Mutton Curry | Instant Pot Curry | Mutton Gravy Recipe | Mutton Recipe
Ingredients for Instant Pot Mutton Curry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Goat or Lamb with bones- 1 kg (2 lbs)
- Onions sliced - 4 medium ( 75x4=300 gms)
- Ginger garlic paste- 3 tsp
Whole spices:
- Green cardamom- 6
- Cloves- 6
- Cinnamon- 4 pieces
- Black cardamom- 3
- Bay leaf- 2
Spice powders for the Masala Mix:
- Turmeric powder- 1 tsp
- Red Chilli powder- 4 tsp
- Coriander powder- 3.5 tsp
- Cumin powder- 1.5 tsp
Other Ingredients:
- Salt - 2 tsp
- Whisked curd/yoghurt- 6 tbsp
- Kashmiri Chilli powder- 2 tsp
- Garam masala powder- 1 tsp
- Oil-4-5 tbsp
Preparation:
- Slice the onions and set aside
- Mix the spice powders in 1 cup of water. Whisk and set aside.
- Whisk once more before adding to the curry.
- Also whisk the curd/plain yogurt in a bowl and set aside.
Process:
- Switch on the sauté function in the instant pot on normal mode. Keep at the default of 30 mins.
- Heat oil, add the whole spices and give a stir.
- Add the sliced onions and sauté on normal mode for around 15 mins till golden.
- Press the sauté function to choose the ‘Less” mode and then add the Ginger garlic paste.
- Mix and sauté for around 2 mins till raw smell is gone.
- Now add the Spice mix (in water), choose Sauté function on “Normal” mode and fry for around 2-3 mins till oil separates.
- Now add the mutton pieces, salt and sear on Saute- Normal mode, mixing and frying the mutton well, so that the spice mix coats the pieces well and oil separates.
- Continue to saute on Normal mode heat for around 7-8 mins till the spices coat the mutton and oil separates.
- Now cancel the sauté function.
- Add the Kashmiri Chilli Powder, Garam Masala powder and the whisked curd/yogurt. Give a mix well and then choose the Sauté function normal mode (You can initially keep it on “less’ mode, keep mixing on low heat for around 2 mins and then increase it to normal mode for another 2 mins)
- Continue to mix it on low heat for 3-4 mins till it is cooked and oil separates.
- Cancel the sauté function.
- Now add 300 ml water, mix well and close the Instant Pot.
* Keep lid on in lock position
* Valve in sealing position
* Pressure cook on normal
* High pressure
* Pressure Cook function for 15 mins
* The countdown will start once the pressure has built up.
- After 15 mins switch off and turn the venting valve to release the pressure.
- Open the lid and give a mix.
- Serve hot with rice or rotis
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