Instant Pot Mutton Curry Recipe – Almond & Yogurt Based

Last Updated on 2 months by Neha Deshmukh

Instant Pot Mutton Curry Recipe – Almond & Yogurt Based

Hey everyone! If you’re anything like me, a comforting, flavorful mutton curry is the ultimate soul food. I remember the first time I tried to make this – it was for a family gathering, and I was so nervous! But honestly, once you get the hang of it, it’s surprisingly easy, especially with the help of an Instant Pot. This recipe is a little special because it uses a gorgeous almond and yogurt base, making it incredibly rich and delicious. Let’s get cooking!

Why You’ll Love This Recipe

This Instant Pot Mutton Curry isn’t just about convenience (though that’s a huge plus!). It’s about layers of flavour – the warmth of the spices, the tang of the yogurt, and the subtle sweetness from the almonds and cashews. It’s a dish that truly feels like a hug in a bowl. Plus, the Instant Pot cuts down on cooking time significantly without sacrificing any of that authentic taste. Seriously, who doesn’t love that?

Ingredients

Here’s what you’ll need to create this magic:

• 3 tablespoons oil
• 2 cloves
• 2 cardamoms
• 1 cinnamon stick
• 1 medium onion
• 1 teaspoon ginger garlic paste
• 500 grams lamb/mutton (with bones)
• ?? teaspoon red chili powder (adjust to your spice preference!)
• ?? teaspoon turmeric powder
• ?? teaspoon coriander powder
• 8-10 almonds
• 8-10 cashew nuts
• 2 medium deep-fried onions
• 1 cup yogurt
• 2 cups water
• 2 tbsp cilantro leaves
• 5-6 mint leaves
• ?? teaspoon garam masala powder
• ?? teaspoon black peppercorn powder

Ingredient Notes

Let’s talk ingredients for a sec! Using whole spices like cloves and cardamom really elevates the flavour profile. Don’t skip them if you can help it! They bloom beautifully in the hot oil.

The almond and cashew paste is key to the richness of this curry. It adds a lovely texture and subtle sweetness. I usually soak the almonds and cashews in warm water for about 30 minutes to make blending easier.

Spice levels are super personal. I’ve put ‘??’ for chili powder, turmeric, coriander and garam masala because it really depends on your preference and the potency of your spices. Start with a teaspoon of each and adjust to taste. Some regions in India prefer a much spicier curry, while others like it milder.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Turn on your Instant Pot’s sauté mode. Add the oil, cloves, cardamoms, and cinnamon stick. Let them sizzle for a minute or so – you’ll smell the aroma filling your kitchen!
2. Add the sliced onions and sauté until they turn a beautiful golden brown. This takes patience, but it’s worth it! Then, add the ginger-garlic paste and cook for another minute until fragrant.
3. Now, add the lamb/mutton pieces. Roast them until they’re nicely browned on all sides. This step builds flavour, so don’t rush it. Mix in the salt, red chili powder, turmeric powder, and coriander powder, ensuring the meat is well coated.
4. Time for the almond-cashew paste! Blend the almonds and cashews into a smooth paste (with a little water if needed) and add it to the pot. Cook for 3-4 minutes, stirring constantly.
5. In a separate blender, combine the deep-fried onions and yogurt. Blend until smooth and add this paste to the pot. Cook until the oil starts to separate from the mixture – this is a sign that the base is coming together beautifully.
6. Pour in the water, add the cilantro and mint leaves, garam masala powder, and black peppercorn powder. Give everything a good stir.
7. Seal the Instant Pot lid. Pressure cook on high for 20 minutes. Then, let the pressure release naturally – don’t quick release! This is important for tender meat.
8. Once the pressure is released, open the lid and garnish with fried onions. Serve hot with naan or rice.

Expert Tips

• Browning the meat: Don’t overcrowd the pot when browning the mutton. Work in batches if necessary to get a good sear.
• Yogurt: Using full-fat yogurt will give you the richest flavour.
• Spice Bloom: Allowing the whole spices to bloom in the hot oil is crucial for releasing their flavour.
• Natural Pressure Release: Trust the process! Natural pressure release ensures the meat is incredibly tender.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt and omit the ghee/oil where applicable. You can also add a tablespoon of coconut oil for richness.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the amount of red chili powder to control the heat. For a milder curry, use ½ teaspoon. For a spicier kick, go up to 1.5 teaspoons or more! My friend, Priya, loves to add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: This curry is perfect for special occasions like Eid or Diwali. You can serve it with a variety of sides and accompaniments to create a festive feast.

Serving Suggestions

This Mutton Curry is amazing with:

• Naan bread (for soaking up all that delicious gravy!)
• Steamed basmati rice
• Raita (yogurt dip) to cool things down
• A side of sliced onions and lemon wedges

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

1. What cut of mutton is best for curry?

Lamb shoulder or leg are excellent choices. They have enough fat to keep the curry rich and flavourful.

2. Can I use a regular pot instead of an Instant Pot? If so, how do I adjust the cooking time?

Yes, you can! In a regular pot, simmer the curry on low heat for 1.5 – 2 hours, or until the mutton is tender.

3. How do I make deep-fried onions at home?

Slice the onions thinly and fry them in hot oil until golden brown and crispy. Be careful not to burn them! Drain on paper towels.

4. What is the purpose of adding almonds and cashews to the curry?

They add richness, texture, and a subtle sweetness to the curry. It’s a traditional technique that elevates the flavour.

5. Can I adjust the thickness of the curry? How?

Yes! If it’s too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

6. What is garam masala and where can I find it?

Garam masala is a blend of ground spices common in Indian cuisine. You can find it in most Indian grocery stores or online. You can also make your own!

Enjoy! I hope you love this Instant Pot Mutton Curry as much as my family does. Let me know how it turns out in the comments below!