Instant Pot Indian Mutton Curry | Goat Masala Curry

 

Ingredients:

********************

Goat meat- 3 lbs, cut into small pieces Onion – 1 large red onion, chopped into medium pieces Tomatoes – 2 medium, finely chopped Oil -3 tbsp Green chillies, slit – 5 (Reduce this if you don’t want the curry to be spicy) Ginger garlic paste – 3 tbsp (Alternatively, minced ginger and minced garlic can be used) Mint Leaves – one bunch (Optional, for garnish) Coriander Leaves – one bunch Powders: (All of them are store bought) Coriander Powder -3 tbsp Chilli powder 3 tbsp (Optional)Nawabi Meat Masala -1 tbsp (http://amzn.to/2BB1H2N) Garam Masala Powder- 1 tbsp (http://amzn.to/2BzSest) Coconut powder 2 tbsp Fenugreek leaves – 1 teaspoon (http://amzn.to/2BOrwJt) Turmeric powder 1 teaspoon Salt , as per taste

********************** Marination: **********************

In a large mixing bowl, add the following to the mutton pieces: Salt, Turmeric Powder, Chili powder, Coriander Powder, Ginger Garlic paste Mix well and keep in the fridge for 20 minutes. You can start step 1 of the preparation right away as step 1 and 2 will take around 15/20 minutes.

*********************** Preparation: ***********************

1 Pre heat the liner and then reduce the onion-tomato base:

Turn on ‘Saute’ Mode, add oil to the liner.Once the oild is hot, add onions. Fry till the onions turn light brown and then add the mint leaves.Add slit green chilies and continue to saute for a minute. Add tomatoes and let them fry till they become mushy.

2 Add the meat and fry/brown the meat.

Carefully add the meat into the onion base and mix well.The meat needs to fry in the oil.Occasionally stir-fry the meat so that it browns evenly. This steps contributes heavily to the taste, as frying the meat in dry heat improves the taste, as compared to just pressure cooking without frying.

3 Add water and other masalas

Add 3 cups of water(to the point till the meat is almost submerged) Add coconut powder Add nawabi meat masala Close the IP lid and pressure cook for 15 minutes.

4 NPR for around 13-15 minutes.

You can do a QR for chicken, but for red meat, its better to do NPR.

5 Bring to a boil

Open the lid carefully, after the pressure has been released and safety valve has dropped.Check for the tenderness of the meat using a fork.The meat should be very tender, and should fall off the bone,that is when its completely cooked.If the meat isnt tender, pressure cook the meat for another 10 minutes and NPR.

Turn on Saute mode, add garam masala powder, add kasturi methi/fenugreek leaves and corriander leaves. Let it come to a boil and let it simmer for 5 minutes.

Turn off the IP, and serve hot!

NOTES:

1.Goes well with rice, rotis and naans. For rotis/naans, simmer to a thicker consistency. 2.Optional : Garnish with sliced red onions and limes. 3.Serves 6 adults.

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