Ingredients

The following ingredients have 4 Servings
  • 1 lb Mutton (bone-in, 1-2 inch pieces)
  • 3 tablespoon Ghee or Oil
  • 1 Green Chili Pepper ((optional))
  • 1 Onion (large, about 11oz, finely chopped )
  • 1/2 tablespoon Ginger (minced)
  • 1/2 tablespoon Garlic (minced)
  • 1 Tomato (medium, chopped)
  • 1 tablespoon Lemon juice
  • Cilantro (to garnish)
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 6 Black Peppercorns
  • 6 Cloves (Laung)
  • 1 stick Cinnamon (Dalchini) (1" inch)
  • 1 Bay leaf (Tej Patta)
  • 2 Black Cardamom (Moti Elaichi)
  • 1/4 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Cayenne or Red chili powder (preferably kasmiri chili powder to get the red color)
  • 2 teaspoon Coriander powder (Dhaniya powder)
  • 1 teaspoon Garam Masala
  • 1 teaspoon Salt

Instruction

  • Heat the instant pot in SAUTE mode and add oil to it. Add the whole spices and sauté for 30 seconds so they release the aroma.
  • Add the chopped green chili, onions, ginger and garlic to the pot and sauté for 4 minutes until they turn golden. Keep stirring at regular intervals.
  • Add the chopped tomatoes and spices. Mix and Sauté for another 2 minutes. 
  • Add the goat and mix it well with the gravy. Saute for about 5 minutes. Stir and scrape off anything stuck to the bottom of the pot. If needed, add 1/4 cup water to deglaze the pot. Press Cancel and close the lid. 
  • Change the instant pot setting to MEAT mode at high pressure for 30 minutes with venting in sealing position.
  • When the instant pot beeps, let the pressure release naturally. Stir in the lemon juice.
  • Garnish with cilantro and mutton curry is ready to serve.