Ingredients for Instant Pot Mutton Curry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
– Goat or Lamb with bones- 1 kg (2 lbs)
– Onions sliced – 4 medium ( 75×4=300 gms)
– 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 Chilli powder- 4 tsp
– Coriander powder- 3.5 tsp
– Cumin powder- 1.5 tsp
Other Ingredients:
– Salt – 2 tsp
– Whisked curd/yoghurt- 6 tbsp
– Kashmiri Chilli 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 saute 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
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