Instant Pot Mutton Gosht (Goat Curry)
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.
- 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