Indian Mutton Curry (Lamb Curry) - Instant Pot + Pressure Cooker

Mutton Curry or Lamb Curry -  One of the finest Indian mutton recipes you should not miss to try it out. It's fuss free and uniquely delicious! Tender succulent goat meat or lamb meat cooked in onion tomato gravy with yogurt and basic spices. On your table in straight 30 minutes, this simple mutton curry is what you need to make yourself feel warm and content!

I am beginning to plan how should I spend my time during (kid's school) holidays. It will be starting this weekend. And I am desperately looking forward to late mornings, no lunch box preparations, chilling out and cooking whole lot of yummy food. 😀

Oh, I have so much to do, to watch Netflix series, then watch Netflix series and then again sit and watch Netflix series. LOL! This is all what I have in my mind now!

Now, when my kids talks about yummy food, the first thing that hit their mind is this homestyle easy mutton curry dish. Which is then followed by some of the best mutton recipes, i.e. Mutton Korma, Bhuna Gosht, Mutton biryani, Keema Samosa, Dal Gosht, Yakhni Pulao and the list goes on and on.

Mutton Curry (Lamb Curry)

Since months, I had  a great number of requests from my dear reader's to post simple and easy mutton curry recipe to go perfect with a bowl of rice. So, here comes our family favourite mutton dish for you all. Guys, this is an extremely easy recipe, that can be put together effortlessly even by the beginners.

A very basic lamb curry recipe, that is truly flavorful, warm, with just the right spiciness to hit the right spot. Don't you feel now that you have the reason to binge on this super good mutton curry with a bowl of rice on Sunday, a sheer comfort meal.

The amazing variety of mutton curry recipes we Indians have from different states, are simply outstanding. Like, we have, Hyderabadi version, Andhra style, Kerala Style, Punjabi Style, Bengali Style mutton curry and so on. But this basic homemade lamb curry is to die for, and I mean it.

Moreover, you can make this lamb curry in pressure cooker or in a pot, instant pot and even slow cooker.  This flavorful meat curry will never disappoint you.

The another reason to love this recipe is, you do not require any fancy ingredients. All you need is basic things like onion, tomatoes, yogurt, few whole spices and spice powders.

So, what are you waiting for? Rush to your cooking space, gather the ingredients and enjoy cooking and eating this luscious lamb curry with your family.

What cut of mutton (lamb) is the best for curries and stews?

I would highly recommend you to go for shoulder cut of lamb or goat. Goat or lamb shoulder gives lovely flavour, comes out nice and tender. It is perfect for making stews or curries.

However, you can use any cut of the lamb to make this mutton curry. A mixed mutton pieces from every part of the lamb is also fine. But, ensure to go for mutton on bone only to make the curries and stews for the maximum flavour and taste.

What ingredients goes in this lamb curry recipe?

Mutton - medium sized meat on bone from lamb or goat.

Yogurt - not so sour and thick yogurt is the best for meat marination. It acts as a meat tenderiser and flavour enhancer.

Spices powders - Coriander Powder, turmeric powder, Red chili powder, Cumin powder.

Fresh Ingredients - Sliced onions, green chilies, ginger paste and garlic paste, chopped, grated or ground tomatoes. You can use canned tomatoes also.

Whole spices - Bay leaves, cinnamon sticks., cloves, black peppercorns, green cardamom. We also need a blade of mace, fennel seeds, and black cardamom which we will be grinding together in to a powder.

NOTE:

You can skip grinding  the fennel seeds, black cardamom and mace blade and use them whole in the recipe. But grinding them gives better flavour and aroma to the curry, so prefer blending it to a powder.

Other ingredients - Salt, oil or ghee, kasuri methi (dried fenugreek), lemon juice and coriander leaves for garnish. If Kasuri methi is not available easily in your party of the world then you can skip it.

Few important tips to make best mutton curry

Ensure, mutton pieces are cut into same size, this helps in cooking the cuts throughout evenly.

Before marination, clean and wash meat pieces well and strain the water completely from it.

Marination process helps in penetrating the flavors of spices and yogurt very well making it more tender and succulent. Do not skip this step.

Ideally, the overnight meat marination always the best. But, you can choose to marinate it for at least 1-2 hours, if in crunch of time.

Modify the amount of spices as per your preferences. Some people like it heavy on spices and chilies and some don't. So, go ahead accordingly. The measure of spices mentioned below is just right with medium spiciness.

Always, sear the meat pieces on high flames for 2-3 minutes. Searing the meat on high ensures the sealing of juices within the meat making it more flavorsome and soft.

Add water as per the consistency of gravy you love to eat. I usually prefer it to be a semi thick gravy to go with rotis or parathas and thinner curry to go with rice or pulao. So, you add water accordingly.

You can cook this mutton curry in a pot or handi simmering it for an hour or until tender. This stove top pot method yields mutton gravy more thick and tasty.

Preparation of Mutton Curry (for 1 kg Meat)

Before we start making the curry, here are couple of things we need to do.

To marinate the meat, add clean and washed mutton pieces into the bowl. Then, add thick yogurt, ginger paste, garlic paste, black peppercorns, cloves, green cardamom, turmeric powder, red chili powder, coriander powder, salt and little garam masala powder. (photo 1)

Mix everything well, cover and allow it to marinate for at least 1 hour under refrigeration. If time persists, I would recommend you to leave it refrigerated for 2 hours. (photo 2)

Take 1.5 tsp of fennel seeds, I blade of mace and 2 black cardamoms, add it into blender and blend it to a powder. Powder need not be very fine. (photo 3 & 4)

How to make mutton curry recipe in pressure cooker - Step By Step

To start off with, heat oil or ghee or a mix of both in a pressure cooker. Then, add cinnamon stick and bay leaves, fry for few seconds. (photo 5)

Add sliced onions and fry until it just starts picking up golden colour. Ensure not to over brown or burn the onions while frying. (photo 6)

Add marinated meat and sauté on a high flame for 3-4 minutes. (photo 7)

Then, add tomatoes, roasted cumin powder, garam masala powder and freshly ground fennel- mace-black cardamom powder. Mix everything and fry well for another 3-4 minutes or until the spices starts releasing the oil from the sides. (photo 8)

Add salt and 1 to 1.5 cups of water, slit green chilies, kasuri methi, mix and bring it to boil. Addition of the amount of water is totally up to you. Go on ahead as per the consistency of the gravy you need. (photo 9)

Now cover the pressure cooker and cook the mutton on medium high heat for 3-4 whistles and then 5 minutes on low  heat. (photo 10)

Switch off the heat and allow the pressure to release naturally. Open the pressure cooker lid, add lemon juice, some chopped coriander leaves and mix. Dish out and serve mutton curry with hot steamed rice or jeera pulao or matar pulao or phulkas, parathas or nan. (photo 11)

How to make lamb curry recipe in Instant Pot - Step by Step

Switch on the IP and place the inner pot. Heat oil or ghee or a mix of both on a sauté mode. Add cinnamon stick, bay leaves and fry for few seconds. (photo 1)

Now, add sliced onions and fry until it just starts picking up golden colour. (photo 2)

Add marinated meat and sauté for 2-3 minutes. Now, add a tablespoon or 2 of water and sauté again for minute. Addition of water ensure there's nothing stuck at bottom of the pot and it helps in deglazing. (photo 3)

Add tomatoes, garam masala powder, cumin powder, and ground fennel-mace-black cardamom powder. Mix well and sauté everything together for a minute. (photo 4)

Add salt, 1 or 1.5 cups of water, slit green chilies and kasuri methi. Mix well. (I added 1.5 cups of water here). (photo below)

Cover the pot with IP lid with valve in sealing position. Switch off the sauté mode. Press manual/pressure cook and allow the mutton to cook 20 minutes on high pressure. (photo below)

Once the IP beeps, do the NPR for 10 minutes and then do quick release. Open the pot, add lemon juice, and chopped coriander leaves, mix well. Serve hot lamb curry with rice, pulao, parathas, dinner rolls or phulkas.

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