Easy Indian Mutton Curry (Pressure Cooker Recipe)

This easy Indian mutton curry will soon become your favorite bowl of comfort food. Made in a pressure cooker and perfect with basmati rice.

Course Main Course

Cuisine Indian, North Indian

Diet Gluten Free

Prep Time 10

Cook Time 45

Total Time 55

Servings Portions

Calories 475kcal

Author Richa

1 kg Mutton / Lamb bone-in, cut into medium sized pieces
1 teaspoon Turmeric
1 tablespoon Salt divided
4 tablespoons Mustard Oil
1 teaspoon Fennel Seeds
1 Bayleaf
1 inch Cinnamon Stick
3-4 Cardamom Pods
3-4 Cloves
4 Green chillies slit lengthwise
3 large Onions finely chopped
1 tablespoon Ginger Garlic Paste
5 large Tomatoes finely chopped or pureed
1 tablespoon Coriander Powder
4 tablespoons Meat Masala different from curry powder, look for meat masala in Indian grocery stores
2 Potatoes quartered (optional)
½ teaspoon Garam masala
1 tablespoon Kasuri methi optional but highly recommended
1 inch piece Ginger julienned
1 tablespoon Ghee or Butter

Add turmeric and 1 teaspoon salt to the mutton or lamb and rub all over. Set aside while you prep everything else
Heat oil in a pressure cooker (electric or stovetop) and saute fennel seeds, bayleaf, cinnamon, cardamom and cloves for a minute. Add two green chillies, onions and ginger garlic paste. Cook this for 10-12 minutes stirring occasionally till the onions are a deep brown.
Add tomatoes, coriander powder, meat masala and the remaining salt and cook for 5 minutes till the tomatoes break down slightly.
Stovetop Pressure Cooker: Add mutton, potatoes and two cups of water and put the lid on. If using a stovetop pressure cooker, cook on high pressure for 20-25 minutes (5-6 whistles).
Instant Pot: If using an electric pressure cooker or an instant pot, cook for 20 minutes on high pressurenand let the pressure release naturally or manually release the pressure after 15 minutes.
Once the pressure is released, open the lid and switch on the flame again. Add more water if the gravy is too thick. Stir in garam masala, kasuri methi (if using), remaining green chillies, julienned ginger and ghee and simmer for another 3-4 minutes.
Check and adjust seasoning. Let the curry rest for 15 minutes before serving.

Any cut of lamb or mutton is good for this curry but make sure its bone-in. Shoulder works best as it has the best flavour and tenderises really well
Meat masala is easily available at Indian stores. I use Lala's brand, Everest masalas are also highly recommended.
Kasuri Methi is dried fenugreek leaves that help round up the flavours in the dal makhani. Its available on amazon, and is used in many Indian recipes (on this blog), so stocking it won't be a waste
Don't skimp on the oil in the recipe. This is necessary for the masalas to fry properly as well as for the lamb pieces to toast well.
Feel free to adjust the spice levels based on your tastes by reducing or increasing the green chillies
Cut the mutton pieces into similar sizes to help them cook evenly.
To make this recipe even quicker and easier you can use a food processor to chop the onions and tomatoes. Once everything is chopped and ready, all would need to do is fry and pressure cook until done.
Make sure to cook the onions really well before adding the meat - to the point of them becoming deep brown. Bhunoing the masala is an important step as it helps to release flavours and is what gives your mutton curry that typical dark brown colour.
If you are using frozen mutton, make sure to thaw it out properly on the kitchen counter before adding it to the pressure cooker