INSTANT POT MUTTON CURRY | INSTANT POT GOAT CURRY | MUTTON RECIPE
71.8 هزار بار بازدید -
2 سال پیش
-
Instant Pot Mutton Curry |
Instant Pot Mutton Curry | Instant Pot Goat Curry | Instant Pot Lamb Curry | Pressure Cooker Mutton Curry | Mutton Curry Recipe | How To Make Mutton Curry | Instant Pot Curry | Mutton Gravy Recipe | Mutton Recipe
Ingredients for Instant Pot Mutton Curry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Goat or Lamb with bones- 1 kg (2 lbs)
Onions sliced - 4 medium ( 75x4=300 gms)
Ginger garlic paste- 3 tsp
Whole spices:
Green cardamom- 6
Cloves- 6
Cinnamon- 4 pieces
Black cardamom- 3
Bay leaf- 2
Spice powders for the Masala Mix:
Turmeric powder- 1 tsp
Red Chilli powder- 4 tsp
Coriander powder- 3.5 tsp
Cumin powder- 1.5 tsp
Other Ingredients:
Salt - 2 tsp
Whisked curd/yoghurt- 6 tbsp
Kashmiri Chilli powder- 2 tsp
Garam masala powder- 1 tsp
Oil-4-5 tbsp
Preparation:
Slice the onions and set aside
Mix the spice powders in 1 cup of water. Whisk and set aside.
Whisk once more before adding to the curry.
Also whisk the curd/plain yogurt in a bowl and set aside.
Process:
Switch on the sauté function in the instant pot on normal mode. Keep at the default of 30 mins.
Heat oil, add the whole spices and give a stir.
Add the sliced onions and sauté on normal mode for around 15 mins till golden.
Press the sauté function to choose the ‘Less” mode and then add the Ginger garlic paste.
Mix and sauté for around 2 mins till raw smell is gone.
Now add the Spice mix (in water), choose Sauté function on “Normal” mode and fry for around 2-3 mins till oil separates.
Now add the mutton pieces, salt and sear on Saute- Normal mode, mixing and frying the mutton well, so that the spice mix coats the pieces well and oil separates.
Continue to saute on Normal mode heat for around 7-8 mins till the spices coat the mutton and oil separates.
Now cancel the sauté function.
Add the Kashmiri Chilli Powder, Garam Masala powder and the whisked curd/yogurt. Give a mix well and then choose the Sauté function normal mode (You can initially keep it on “less’ mode, keep mixing on low heat for around 2 mins and then increase it to normal mode for another 2 mins)
Continue to mix it on low heat for 3-4 mins till it is cooked and oil separates.
Cancel the sauté function.
Now add 300 ml water, mix well and close the Instant Pot.
Keep lid on in lock position
Valve in sealing position
Pressure cook on normal
High pressure
Pressure Cook function for 15 mins
The countdown will start once the pressure has built up.
After 15 mins switch off and turn the venting valve to release the pressure.
Open the lid and give a mix.
Serve hot with rice or rotis
#instantpotmuttoncurry #instantpotrecipes #instantpotgoatcurry #instantpotindianrecipes #instantpotdinners #spiceeatsrecipes #spiceeatschicken
Ingredients for Instant Pot Mutton Curry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Goat or Lamb with bones- 1 kg (2 lbs)
Onions sliced - 4 medium ( 75x4=300 gms)
Ginger garlic paste- 3 tsp
Whole spices:
Green cardamom- 6
Cloves- 6
Cinnamon- 4 pieces
Black cardamom- 3
Bay leaf- 2
Spice powders for the Masala Mix:
Turmeric powder- 1 tsp
Red Chilli powder- 4 tsp
Coriander powder- 3.5 tsp
Cumin powder- 1.5 tsp
Other Ingredients:
Salt - 2 tsp
Whisked curd/yoghurt- 6 tbsp
Kashmiri Chilli powder- 2 tsp
Garam masala powder- 1 tsp
Oil-4-5 tbsp
Preparation:
Slice the onions and set aside
Mix the spice powders in 1 cup of water. Whisk and set aside.
Whisk once more before adding to the curry.
Also whisk the curd/plain yogurt in a bowl and set aside.
Process:
Switch on the sauté function in the instant pot on normal mode. Keep at the default of 30 mins.
Heat oil, add the whole spices and give a stir.
Add the sliced onions and sauté on normal mode for around 15 mins till golden.
Press the sauté function to choose the ‘Less” mode and then add the Ginger garlic paste.
Mix and sauté for around 2 mins till raw smell is gone.
Now add the Spice mix (in water), choose Sauté function on “Normal” mode and fry for around 2-3 mins till oil separates.
Now add the mutton pieces, salt and sear on Saute- Normal mode, mixing and frying the mutton well, so that the spice mix coats the pieces well and oil separates.
Continue to saute on Normal mode heat for around 7-8 mins till the spices coat the mutton and oil separates.
Now cancel the sauté function.
Add the Kashmiri Chilli Powder, Garam Masala powder and the whisked curd/yogurt. Give a mix well and then choose the Sauté function normal mode (You can initially keep it on “less’ mode, keep mixing on low heat for around 2 mins and then increase it to normal mode for another 2 mins)
Continue to mix it on low heat for 3-4 mins till it is cooked and oil separates.
Cancel the sauté function.
Now add 300 ml water, mix well and close the Instant Pot.
Keep lid on in lock position
Valve in sealing position
Pressure cook on normal
High pressure
Pressure Cook function for 15 mins
The countdown will start once the pressure has built up.
After 15 mins switch off and turn the venting valve to release the pressure.
Open the lid and give a mix.
Serve hot with rice or rotis
#instantpotmuttoncurry #instantpotrecipes #instantpotgoatcurry #instantpotindianrecipes #instantpotdinners #spiceeatsrecipes #spiceeatschicken
2 سال پیش
در تاریخ 1401/08/18 منتشر شده
است.
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