Instant Pot Indian Mutton Curry | Goat Masala Curry
Вставка
- Опубліковано 25 сер 2024
- Ingredients:
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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
Ginger garlic paste - 3 tbsp (amzn.to/2EPqME1)
Mint Leaves - one bunch
Coriander/Cilantro Leaves - one bunch,chopped
Powders:
Coriander Powder -3 tbsp (amzn.to/2DI1ok9)
Red Chili powder 3 tbsp (amzn.to/2CIqoFW)
Nawabi Meat Masala -1 tbsp (amzn.to/2DJRCOJ)
Garam Masala Powder- 1 tbsp (amzn.to/2CI33nP)
Coconut powder 2 tbsp
Fenugreek leaves - 1 teaspoon (amzn.to/2Ddz2xq)
Turmeric powder 1 teaspoon (amzn.to/2DJ0B2J)
Salt , as per taste
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Amazon link for ingredients: www.amazon.com...
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Marination:
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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.
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Preparation:
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1 Pre heat the liner and then reduce the onion-tomato base:
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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.
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2 Add the meat and fry/brown the meat.
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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.
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3 Add water and other masalas
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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.
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4 NPR for around 13-15 minutes
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You can do a QR for chicken, but for red meat, its better to do NPR.
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5 Bring to a boil
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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!
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The Instant Pot that I use: amzn.to/2ETXMiQ
The Instant Pot Mitts that I use amzn.to/2DAQUC3
The food Processor that I use: amzn.to/2DHvq7G
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If the 7 in 1 is sold out,I recommend getting the most advanced
version:The 10 in 1 Instant pot: amzn.to/2CI2FWg
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NOTES:
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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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Your videos are fantastic. I have saved several of your recipes to try. Thank you for all of your hard work! Keep it up!
Also, the cup you use in your videos aren't American (imperial) cups, but the cup that came with the IP, correct?
Thank You!
Yes, its the cup that comes with the IP!
Just made this. We used Curry leafs and only 2 cup of water. It turned out amazing !! Thank you.
Wonderful!
Just tried the recipe, it turned out fantastic! The meat was nice and tender and the flavors are great! Thanks Sandhya for this. I marinated the goat meat with most of the spices along with Yogurt, and substituted thyme for mint.
I also reduced the amount of water
Tks Sandhya nice recipe and apetising. Though a bit long process, the final product is worth the wait 😊
Yes, true
My goodness, this recipe is terrific! I have tried this twice with excellent results. I used this recipe to cook 2 lb beef (the only variation was to pressure cook for 25 minutes NPR) and with 2 lb goat (mutton). WOW! I have to try all your other recipes now!
Nicely done, Thanks for the recipe
👍🏻
Great recipe im making it right now and its turning out great
I already subscribed to ur channel
This was so delicious! Thank you so much
Sannihitha Miryala you are welcome!
Thanks!
Yesterday I made it andi, kani instant pot burn loki vellipoindhi. mundhu chesnappudu 14 mins ki perfect cook ayindhi but yesterday it went into burn mode. is it becoz of water content ?
Maybe insufficient water. A liner through ga scrape cheyali. A liner center kinda oka burn sensor untadi ...adi kotha models lo chala sensitive undhi. Next time emana kalinatu anipisthe...off chese manchiga scrape cheyandi. 🙂
Thanks for this great recipe, Sandhya! If I could kindly make a small suggestion, could you please turn down the music when you're speaking as it becomes a little distracting and harder to hear clearly. Thank you!
Khadeeja A thanks for the suggestion! I will keep that in my mind for next time!
use captions
What kind of oil are you using?
Nice muttan curry I'm chef aap ki favorite recipe 🙂🙂🙂
👌
I love watching your cooking. I'm very lazy when come to cooking. Cooking your way very easy.How many litter your pressure cooker.
Bikrom Chowdhury its a 6qt 7in1
How much water would you use for half kilo lamb
Two cups. After pressure cooking, simmer away any excess.
@@SandhyasKitchen thanks is it the cups they provide
How come when I do this it ALWAYS GOES TO BURN MODE!
No problem. Food isnt ruined. It just means some food is stuck to the liner. Scrape with a wooden spatula and if needed add more water prior to pressure cooking!
I don't want to say this as something of a bad review, but the texture of the curry in the end is not appealing.
Weeediio
Its too much masal !
Nischal Patel mutton needs more masalas than chicken...my two cents based on my cooking experience for few years