The Best Pakistani Instant Pot Goat Curry
This Instant Pot goat meat curry combines the richness of Pakistani flavors with the convenience of a pressure cooker.
Equipment
Ingredients
Ingredients:
- 3.5 lbs Mutton I use goat leg for this recipe
- 1 onion sliced
- 4 tomatoes
- 2 inch piece of ginger
- 3-4 garlic cloves
- 1/2 cup yogurt
Whole Spices:
- 1 tsp cumin seeds
- 1/2 tsp black pepper
- 3-4 whole cloves
- 1 small cinnamon stick
Spices:
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder or to taste
- 1/2 tsp turmeric powder
- 1 tsp paprika powder
- Salt to taste
Instructions
Prepare the masala:
- Blend the onion, tomatoes, ginger, and garlic into a smooth paste.
Sauté in Instant Pot:
- Set your Instant Pot to Sauté mode and heat some oil.
- Add cumin seeds, black pepper, cloves, and cinnamon stick. Fry for about 1 minute until fragrant.
Cook the meat:
- Add the meat to the Instant Pot. Cook until it changes color, about 5-7 minutes.
Add the masala & spices:
- Add the blended masala (onion, tomato, ginger, garlic) to the pot.
- Add all the spices (cumin powder, coriander powder, red chili powder, turmeric powder, paprika powder, and salt).
- Cook everything together for 5-6 minutes.
Add yogurt:
- Whisk the yogurt and add it to the pot. Cook for another 5-7 minutes.
Pressure cook:
- Close the Instant Pot and set it to Pressure Cook for 15 minutes.
- Follow your Instant Pot instructions for pressure release (use Natural Pressure Release (NPR) for best results).
Garnish and enjoy:
- Once done, open the lid carefully and garnish the curry with fresh cilantro or ginger slices. Enjoy your flavorful goat curry!
Video
Notes
Can I use beef or lamb instead of goat meat?
Yes, you can! While goat meat is traditional for this curry, beef or lamb will also work well. Just make sure to adjust the cooking time depending on the meat’s tenderness—beef may need a few extra minutes.How do I make the curry spicier?
To increase the spice level, you can:-
- Add more green chilies during cooking.
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- Use red chili powder or paprika to taste.
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- For extra heat, add some cayenne pepper or crushed red pepper flakes.
Can I make this curry without yogurt?
Yes, you can skip the yogurt if you prefer, though it helps tenderize the meat and adds a creamy texture. You can substitute with a bit of cream for richness.How can I make the curry thicker?
If the curry is too thin, you can cook it longer on sauté mode to reduce the liquid.Can I add potatoes to the curry?
Yes! Adding potatoes is a great way to make the dish more hearty. Just chop them into chunks and add them to the curry before pressure cooking. They’ll cook perfectly with the mutton.How long does the curry stay fresh in the fridge?
The curry will stay fresh for up to 3 days in the fridge when stored in an airtight container.Can I freeze this curry?
Yes, this curry freezes well! Let it cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 3 months. Just reheat and add a bit of water if needed.What should I serve with this curry?
This curry pairs wonderfully with naan, roti, or basmati rice. You can also serve it with a simple salad or raita to balance the richness of the curry.How do I know if the mutton is cooked properly?
The mutton should be tender and easily shred with a fork. If it's still tough, you can cook it for an additional 5-10 minutes under pressure. Tried this recipe?Mention @itstastybygohar or tag #itstastybygohar
