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Easy Instant Pot Mutton Curry

Easy and tender mutton or lamb curry in Instant pot with simple spices. Mutton is a bit hard to cook in one shot, but Instant pot makes it super easy and quick. This curry is incredibly delicious and goes really well with a simple pulao or roti.

mutton curry in a bowl with mint leaf on top.

I always say cooking meat is super easy compared to vegetables. Vegetables need extra flavoring, but meat has a flavor of its own, especially goat meat. It has its own gamey flavor that becomes super delicious and juicy when cooked. We are spicing this curry with simple spices and a store-bought masala. I love using shortcuts to make my life easier and this curry is different yet delicious!

How to make the Easy Instant pot Mutton Curry?

It’s very important to marinate the mutton with some sort of tenderizer, so that it cooks easier and tender. We are using yogurt as a tenderizer in this recipe and that works amazingly well to soften the meat.

Marinate the mutton:

  • Wash/Clean the meat (Washing meat is usually not recommended) and cut into small pieces. We like having bite-size pieces in our curry and it also helps with cooking the meat faster.
  • Add yogurt, ginger garlic paste, salt and turmeric to mutton and marinate for 30 minutes to 1 hour.
  • Add coconut or Avocado oil to your Instant pot and when it’s hot, add a bay leaf, cinnamon, cardamom and cloves. When they are aromatic, add finely chopped onions and green chilies and sauté till they are golden brown.
  • Add the marinated mutton and sauté for 5 min. Set the lid and set pressure cook mode for 30 minutes, vent in sealing position. (Set the time to 20 minutes if its lamb)
mutton curry process in Instant pot.
  • Let the pressure release naturally. Turn on sauté mode on normal and add the spices.
  • Adjust salt if needed and add Shan Meat masala, red chili powder, Coriander powder, Cumin powder and Garam masala.
  • Sauté for 15 minutes on normal or until the curry thickens and finish it off with some chopped cilantro/Coriander leaves.

A few quick FAqs:

What store-bought masala are we using for this mutton curry?

I love using Shan meat masala for this curry. It has everything needed to make a delicious curry, so I don’t need any other extra spices at all.

What can I use in place of Store-bought masala?

You can definitely skip using the store-bought masala and just use simple chili powder, coriander powder and garam masala.mutton curry in a bowl with mint leaf on top and mint pulao and onion raita in the back.

How to store and reheat the curry?

The curry can be saved in the refrigerator for 2-3 days and can be reheated on the stove top or microwave. Just add a little water and heat.

What do we pair the mutton curry with?

This mutton curry pairs really well with plain rice, roti or a simple pulao like a mint pulao.

Can I make this curry in a pressure cooker?

Yes, absolutely! Sauté your onions till they are golden brown, add marinated mutton and pressure cook for 5-6 whistles.

Easy Instant pot Mutton Curry

mutton curry in a bowl with mint leaf on top.

Super easy mutton curry with simple spices and flavors

Prep+Marination Time 45 minutes
Cook Time 45 minutes
NPR Time 10 minutes
Total Time 1 hour 40 minutes

Ingredients

Ingredients for Marination

For the curry:

Instructions

  1. Wash/Clean the meat and cut into bite sized pieces.
  2. Add yogurt, ginger garlic paste, salt and turmeric to mutton and marinate for 30 minutes to 1 hour.
  3. Add coconut oil to your Instant pot and when it's hot, add a bay leaf, cinnamon, cardamom and cloves. Sauté for 30 seconds.
  4. Add finely chopped onions and green chilies and sauté till they are golden brown.
  5. Add the marinated mutton and sauté for 5 min. Set the lid and set pressure cook mode for 30 minutes, vent in sealing position. (Set the time to 20 minutes if its lamb).
  6. Let the pressure release naturally. Turn on sauté mode on normal and add the spices.
  7. Adjust salt if needed and add Shan Meat masala, red chili powder, Coriander powder, Cumin powder and Garam masala.
  8. Sauté for 15 minutes on normal or until the curry thickens and finish it off with some chopped cilantro/Coriander leaves.

Notes

  1. The cooking time for Mutton and lamb are different. If its lamb, Pressure cook for 20 minutes only.
  2. You can use any meat masala you have instead of Shan Meat masala or use whatever basic spices you have.

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