Goat meat currys are a thing of my childhood. Once a month or two, on a weekend morning, my father would go to the butcher shop and return with a small parcel of stewing bone-in goat. It was a treat a man of meager means occasionally provided his family. We would look forward to it all week, eat our vegetables, finish our homework, all in anticipation of that one meal. My mother would labor all day to make tender, deliciously slow-cooked mutton fragrant with roasted whole spices. It is impossible to recreate that taste or memory, but mutton curry will always remain an indulgence.

Over the years, I have tried to stay true to my mother’s recipe, but made several adjustments to save time. After years, I have finally recreated this recipe using the Instant Pot. Although this is not the dish from my childhood, it comes a close second.

Nota Bene:

  • If you are substituting goat with lamb, the cook times and water quantity may need to be increased. Lamb is generally tougher and does not release nearly as much liquid or fat when pressure cooked.
  • This recipe is for bone-in or stewing meat only
  • Feel free to roast and grind your own garam masala, I tend to do this once a month and store for various purposes
  • You may find stewing/ bone-in goat in the frozen section of any grocery store. Defrost in the fridge the day before you plan to make it
  • This recipe calls for marination, but it is not necessary. I find yogurt and lemon juice helps tenderize the meat, especially if you don’t have good cuts of the meat. But goat, in general, is tender and does not require marination for a pressure-cooked dish
Print Recipe
Instant Pot Mutton Gosht Curry
Spicy, tender morsels of bone-in goat cooked to perfection in the Instant Pot for a deeply flavorful curry of onions, ginger, garlic, and roasted whole spices
Course Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 55 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 55 minutes
Servings
people
Ingredients
Instructions
  1. In a medium bowl, mix together goat, yogurt, lemon juice and 1 tsp salt. Cover and put it in the fridge overnight or while you prep mise en place.
  2. Turn the Instant Pot to Saute (medium) and heat up 3 tbsp ghee. When the ghee starts to melt/ heat up, add garlic and ginger. Saute for a few minutes before adding onions. Saute onions till translucent
  3. Add all the dry spices (turmeric powder, coriander powder, cumin powder, black pepper, red chili powder, smoked paprika, garam masala powder, ginger powder, garlic powder, and chaat masala) and roast with the onion mixture for 5-6 minutes. Add a few tablespoons of water if it starts to stick to the bottom
  4. Add the marinated goat pieces with all the marinade and saute for 15 minutes. The idea is to get the meat sufficiently seared and slowly roasted with the spices to lock in all the moisture. You may need to stir every few minutes and deglaze with a few spoons of water, as required. You do not want the bottom to have any burned bits.
  5. Add the tomato paste and cook for a few more minutes. Add water, salt and close the lid to sealing position. Turn the instant pot to manual mode and cook for 55 minutes
  6. Let the pressure come down naturally for 10 minutes before releasing any remaining pressure and opening the lid. Garnish with cilantro, serve hot