Mutton Curry

Learn how to make tender and flavorful mutton curry in an electric pressure cooker with this easy, time-saving recipe. Perfect for quick, delicious meals.

Ingredients

• Goat or Lamb with bones- 1 kg (2 lbs.)

• Onions sliced - 4 medium (75x4=300 grams)

• 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 Chili powder- 4 tsp

• Coriander powder- 3.5 tsp

• Cumin powder- 1.5 tsp

Other Ingredients

• Salt - 2 tsp

• Whisked curd/yoghurt- 6 tbsp

• Kashmiri Chili 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 sauté 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