Indian Mutton Curry | Instant Pot Mutton Curry Punjabi Style

Make this Indian Mutton Curry at home and get that restaurant taste without even stepping into one.  This curry is full of flavors and is made with very basic spices from the pantry.  You will be surprised how easy it is to make this dish and in the Instant Pot too.

Indian Mutton Curry-Instant Pot

I always had goat curry growing up and then when I moved to the US, we started eating more chicken but the goat is my all-time favorite till today.  To me, the goat is more flavorful compared to the chicken.  In India, goat meat is referred to as Mutton and that’s what we called growing up, “let’s make mutton curry tonight.”

Back in the day, mutton curry used to be cooked in an earthen pot outside on the clay oven which they use to light it with charcoal. This was a method where they cook it slowly and flavors came out much more robust.


What is the difference between Goat and Lamb?

Goat is the meat that is from an adult goat which is called chevon or mutton

Lamb is the meat from a baby lamb who is younger than one year whereas meat from a matured sheep is called Mutton.

Between the two, Goat meat is milder in taste.


Ways to make Indian Mutton Curry

There are so many ways to make Mutton Curry within India itself. You go to South India, you will get Kerala-style mutton curry where they use coconut and curry leaves. Then you come to North India, you will get a few different ways again, Punjabi style, Dhaba style, and Rogan Josh.  Today I made Punjabi style Indian Mutton Curry which is so tender, succulent, and full of robust flavors married together.

Indian Mutton Curry-Instant Pot


The full recipe can be found below on the recipe card


Ingredients used in this Indian Mutton Curry

This is a simple recipe using basic ingredients such as onion, tomatoes, ginger, garlic, green chilies, and a few spices from the pantry.

As I mentioned before, there are various recipes of Mutton Curry out there, where different spices are used from different regions in India.  Some people use yogurt or sour cream in place of tomato, which I also use all the time.


Is Goat healthier than beef and chicken?

Goat meat is a healthy alternative to beef and chicken. It has more iron, protein and lower levels of saturated fat, calories, and cholesterol compared to beef and chicken.

Goat does have a stronger smell as compared to beef and chicken, but if you ask me I am not a beef eater so I will say beef is smellier.


Availability here in the US

Goat is not available in the local grocery chains but you can get it easily at any Indian, Caribbean, or Middle Eastern grocery or butcher stores.   The cuts of the goat include cheeks, chops, legs, and shoulders.  Make sure you have good quality goat because if it not of good quality it will so long to cook and can be chewy.


Indian Mutton Curry-Instant Pot

Few other chicken recipes from my blog:

Methi Murgh

Chicken Curry

Chicken Penang Curry

If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments like and dislike matter to me. Thank you for stopping by!!

Happy Cooking!!!!


Indian Mutton Curry | Instant Pot Mutton Curry Punjabi Style

Sarika Gunjal
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Non-veg
Cuisine Indian


  • -2.5lbs fresh goat meat
  • -2 big red or white onions sliced lengthwise
  • -1 pod of garlic peeled
  • -2-inch ginger root
  • -2 green chilies
  • -1.5 tsp salt or to taste
  • -3/4 tomato puree
  • -1 tsp cumin powder
  • -3/4 tsp red chili powder
  • -1 tsp paprika powder
  • -1 tsp garam masala
  • -3/4 tsp coriander powder
  • -1 tsp turmeric powder
  • -cilantro to garnish
  • -1/2 cup water
  • -1 tbsp ghee
  • -1 tbsp oil


  • - Wash the meat and put it aside to drain completely.
  • -Plugin the instant pot and press SAUTE, add ghee and oil and let it heat up.
  • - Add sliced onions and saute them until brown. Now add the ginger, garlic, and chili paste. Stir it for a couple of mins.
  • - Now add all the spices except garam masala. Mix it well.
  • - Add the cleaned meat and roast for a few mins, stirring continuously.
  • - At this time add tomato puree, and mix it well.
  • - After a few mins of roasting, add 1/2 cup water and put the lid on, and set it to SEAL
  • - Cancel the SAUTE and press the MANUAL and set it on HIGH pressure for 20 mins
  • - Once the time is up and the instant pot beeps, let the pressure release naturally (NPR)
  • - Open the lid, the meat should be tender and done. If you feel the gravy is thin, you can always set it on SAUTE for a few mins and let it cook the liquid down for a few mins
  • - Garnish it with chopped cilantro
  • - Serve it hot with your choice of roti, naan, tandoori roti, or rice.












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