Instant Pot goat curry step-by-step recipe with video and photos.
About this recipe
Delicious soft and tender pieces of goat meat in a flavorful gravy, this goat curry is so easy to make and perfect for cold nights. Also called mutton curry, this dish has several variations and the ingredients used vary from state to state and region to region. The recipe I am sharing here is an easy-to-make version of this curry and uses minimal spices.
Have this recipe up your sleeve to make the easiest and most delicious mutton curry that is ready in less than an hour (with less than 10 minutes of hands-on time) once the meat is marinated. Pair it with jeera rice along with creamy mango lassi for a perfect Sunday lunch. Read on for ingredients, useful tips, and FAQs you need to know before making it.
Goat meat: Use the meat of a young goat as the meat will be tender.
Onion, ginger, and garlic: They form the base of this dish. Ginger and garlic are used in the marinade while the onions are being sauteed.
Ghee: I make this mutton curry with ghee. Traditionally, mustard oil is used but regular cooking oil can also be used.
Spices: I use cumin powder, turmeric powder, chili powder, and garam masala.
Yogurt: Use plain yogurt that has a slight sourness to marinate the goat meat.
In a small bowl, add yogurt, ginger, garlic, cumin powder, chili powder, salt, and turmeric powder. Mix well (steps 1,2).
Add the goat meat to this and mix well. Let it marinate for at least 30 minutes (steps 3,4).
Set the Instant Pot in saute mode and add ghee. Once the ghee melts, add onions. Fry until onions are lightly golden (steps 5,6).
Next, add the marinated meat and 1½ cup of water (steps 7,8).
Mix well. Set the Instant Pot to 'Meat' mode and pressure cook for 35 minutes (steps 9,10).
Do a natural release of the pressure. Add garam masala and mix well (steps 11,12).
Here are a few variations that you can try with this recipe.
Potatoes: You can add potatoes to this curry. Use waxy potatoes and make sure you cut them into big chunks.
Garnish: Deep fry some thinly sliced onions in ghee/oil until they are golden and crunchy. Set it aside and use this as a garnish just before serving to add more flavor.
Whole spices: Whole spices can also be used to add more flavor. Cinnamon, bay leaf, cardamom, and dry red chili works well here.
Marinating with onions: You can add the onions along with the meat when marinating it. In that case, just add the meat once the ghee heats. The rest of the recipe remains the same.
Tomatoes: Tomatoes can be used in the masala base. If using tomatoes, make sure they are soft, mushy, and well-cooked before adding the marinated meat.
Use the curry pieces of goat meat for this recipe. Make sure they are cut into small chunks.
Use bone-in mutton pieces to make the most delicious gravy.
Yogurt helps in tenderizing the meat. Add yogurt that has a slight tang to it when marinating the meat.
Let the goat meat marinate for at least 30 minutes. If you are planning ahead to make this dish, marinate the meat and place it in the refrigerator for a few hours or overnight before cooking it.
Do a natural release of the pressure in the Instant Pot.
You may adjust the amount of water depending on the consistency you prefer.
Also, try this Bengali-style papaya curry or Bengali-style cabbage curry made in the Instant Pot.
This curry stays fresh in the refrigerator for up to three days. It can also be frozen for up to three months. Cool the curry completely before storing it and store it as soon as it is cooled. Use an air-tight container if you are storing it in the refrigerator and a freezer-safe container if you are freezing it. Also, it is important to add a small amount of water (not more than ½ cup) and boil it well when you reheat it.
Cooked in an Instant Pot or Pressure Cooker, it takes around 30-35 minutes for soft and tender goat. When cooked on the stovetop without using a pressure cooker, it will take about an hour to cook the goat.
Any part of the goat can be used to make this curry, however meat with bones gives the best results. I have used diced goat meat for this recipe. Traditionally, a mix of cuts is used for curry - leg, rack, shoulder, etc. along with a little amount of liver.
This Instant Pot goat curry is:
- easy to make and suitable for beginners,
- pairs well with both rice and roti/chapati,
- ready in 45 minutes with less than 10 minutes of hands-on time.
Instant Pot Goat Curry
- 1 kg goat meat curry pieces
- 1 inch ginger grated or 1 tablespoon ginger paste
- 2-3 cloves garlic grated or 1 tablespoon garlic paste
- ⅓ cup yogurt
- 1½ tablespoon cumin powder
- 1 tablespoon chili powder or as per taste
- 2½ teaspoon turmeric powder
- Salt to taste
- 2 tablespoon ghee
- 1 large onion sliced
- 1 teaspoon garam masala
- Wash and clean the goat meat.
- In a small bowl, add yogurt, ginger, garlic, cumin powder, chili powder, salt, and turmeric powder. Mix well.
- Add the goat meat to this and mix well.
- Let it marinate for at least 30 minutes.
- Set the Instant Pot in saute mode and add ghee.
- Once it melts, add onions. Fry until they are lightly golden.
- Next, add the marinated meat and 1½ cup of water.
- Mix well and secure the IP lid.
- Set the Instant Pot to 'Meat' mode and pressure cook for 35 minutes.
- Do a natural release of the pressure.
- Add garam masala and mix well.
- Mutton curry is ready to be served.
Click here to watch mutton curry web story.