Instant Pot Mughlai Gosht / Instant Pot Quick Mughlai Goat Curry
The flavors and diversity of Indian food are amazing. There is a huge influence of mughlai food in Delhi, Rajasthan, and North India. Every time I travel to India I look forward to eating all the incredible food.I was in India last December for a few days. I went to a some restaurants in Mumbai and was in awe of some of the food that I ate there. Mughlai gosht / Mughlai goat curry was something that I ate and absolutely loved it!We are so busy in our lives with hectic schedules that it is so hard to cook elaborate meals. That's why I am attempting to cook great tasting, quick meals in the Instant Pot.The actual mughlai gosht recipe demands cooking the lamb or goat in a wok on a slow flame for more than an hour. That excludes all the prep, and sautéing time. I modified the recipe to make it quick and easy and it turned out perfect! Courtesy the instant pot!!!The recipe calls for using whole spices like black cumin seeds, whole dried red chili peppers, cinnamon stick, along with crushing some spices like mace (javitri), black and green cardamom pods. The recipe also uses red chili powder (cayenne pepper), ground coriander, cumin, and garam masala. The goat is cooked in these spices and topped off with some yogurt, heavy whipping cream, and saffron. This goat curry is incredibly divine.
Ingredients
- 4 tbsp ghee (clarified butter)
- 2 dried bay leaf
(tej patta) - 1 mace
crushed (javitri) - 3 whole cloves
crushed (laung) - 3 whole black cardamom pods
crushed (kali elachi) - 1 whole green cardamom pods
crushed (hari elaichi) - 2 whole dried red chili peppers
- 1 cinnamon stick
about 2 inches (dalchini) - 1 tsp black cumin seeds
(kaala jeera) - 1 red onion finely chopped (1 and ¼ cup chopped)
- 1.5 tsp ginger garlic paste
(freshly minced or packaged) - 1 tomato diced (3/4 cups chopped)
- 1.5 pounds goat (shoulder pieces cut in about 2 to 3 inch pieces)
- 1.5 tsp red chili powder
(ground cayenne pepper) - 1/2 tsp kashmiri chili powder
- 1/2 cup water
- 1/4 tsp ground black pepper
(kaali mirch) - 1.5 tsp ground coriander
(dhaniya powder) - 1 tsp ground cumin
(jeera powder) - 1/2 tsp garam masala
- 1 and 3/4 tsp salt
- 1/4 cup plain yogurt whisked with a spoon
- 1 tbsp heavy whipping cream
- 7 saffron strands
soaked in 1 tbsp water (kesar)
Instructions
Prep
- Crush the mace, cardamoms, and cloves in a mortar and pestle.
- Wash and finely chop the onion and dice the tomatoes.
- Whisk the yogurt with a fork and keep it in a bowl at room temperature.
- Soak the saffron strands in 1 tablespoon water.
Cook
- Select sauté on the instant pot and adjust to normal.
- Add ghee to the pot.
- When the ghee is hot add the bay leaves, crushed mace, cardamoms, and cloves.
- Add the whole dried red chili peppers and the cinnamon stick. Stir
- Add the black cumin seeds.
- When the cumin seeds splutter add the finely chopped onions. Keep stirring.
- When the onions turn golden in about 2 to 4 minutes add the ginger garlic paste. Stir.
- Then add the diced tomatoes and let them sauté for 3 to 4 minutes. Keep stirring.
- Add the goat pieces and stir well for about 5 to 6 minutes until the goat pieces turn brown.
- Then add red chili powder, Kashmiri chili powder, water, black pepper, coriander, cumin, garam masala, and salt.
- Give it a good stir. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
- Press cancel.
- Secure the lid on the pot and close the pressure-release valve.
- Select manual and cook at high pressure for 40 minutes.
- When cooking is complete, use quick pressure release to depressurize. If you like the goat meat to be very tender then let it release pressure naturally. I like it slightly firm.
- Open the lid.
- Select sauté and add the beaten yogurt slowly (one spoon at a time) to the pot mixing it continuously.
- Then add the heavy whipping cream and keep mixing.
- Let the mutton sauté for 2 to 3 minutes and let the gravy thicken. Keep stirring every minute.
- Transfer the cooked mutton in a serving bowl. Discard the bay leaves.
- Garnish with saffron water.
Serve
- Serve with roti, naan (Indian flatbread), or steamed rice.
Notes
- This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
- Ground cayenne pepper and red chili powder can be used interchangeably as both of them make the dish spicy. So if you don’t have red chili powder you can use cayenne pepper instead.
- Kashmiri red chili powder instantly imparts a vibrant red color to any dish and is not very spicy.
- You can either use lamb or goat meat. I have used goat meat for this recipe. Goat meat is tougher than lamb meat. If you choose to use lamb meat reduce the pressure cooking time to about 35 minutes.
- I buy the goat meat from an Indian grocery store and ask them to chop the shoulder to mid sized pieces. The mutton cut that I have used for this recipe is Bone-in shoulder. Shoulder takes long to cook since it is a sturdy meat. You can modify the cooking time to less depending on what type of goat meat you buy. Meat from the leg or breast cooks faster and you could reduce the pressure time to 35 minutes in case you choose those meat cuts.
- The whole spices (cardamom pods, bay leaf, cloves, mace, whole dried red chili pepper, and cinnamon stick can be discarded, they don't need to be consumed).