Ingredients
The following ingredients have 4 Servings
- 3-4 whole cloves
- 6-8 whole black peppercorns
- 3-4 whole black cardamoms
- 3-4 whole green cardamoms
- 1 inch piece of whole cinnamon
- 6 tablespoons mustard oil (or ghee)
- 2 bay leaves
- 2 cups thinly sliced onions
- 8-10 peeled whole garlic cloves
- 4 teaspoons ginger garlic paste
- 750 grams bone-in goat mutton (cut into 1and 1/2-inch pieces, you can use bone-in lamb too)
- 1 cup plain yogurt (at room temperature and whisked)
- 4 teaspoons Kashmiri red chili powder (traditionally Mathania chilies were used)
- 1/2 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1/2 teaspoon cumin powder
- salt to taste
- 1 teaspoon lime juice (optional)
- chopped cilantro (coriander) (optional)
Instruction
- Wash the goat mutton and drain all the water.
- Add cloves, black peppercorns, black cardamoms, green cardamoms, and cinnamon to a mortar pestle and crush them lightly.
- Press SAUTE button of the instant pot.
- Add mustard oil to the pot. Once the oil is hot, add the lightly crushed whole spices along with bay leaves to the pot and saute for 3-4 seconds.
- Add onions and fry till slightly brown (8-10 minutes). Keep stirring at regular intervals.
- Now add garlic cloves and ginger garlic paste and fry for another 8-10 minutes, until the onions are nicely browned.
- Add goat mutton and fry for 3-4 minutes. Keep stirring frequently.
- Add yogurt to the pot and cook for 3-4 minutes.
- Now add Kashmiri red chili powder (or Mathania red chili powder), turmeric powder, coriander powder, cumin powder, and salt and cook for 2 minutes.
- Add a cup of water to the pot and close the lid of the instant pot and set the valve to the sealing position.
- Press CANCEL and set the timer to 20 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid.
- Add lime juice and chopped cilantro and mix well. Serve hot.
