Sindhi Mutton Curry – Instant Pot Teevan Lamb Curry

Shilpa

Sindhi Mutton Curry – Instant Pot Teevan Lamb Curry

This Sindhi Mutton Curry – Instant Pot Teevan Lamb Curry recipe is packed with perfect flavor thanks to the Indian spices. This curry is very appetizing and fairly easy to prepare.

Print Recipe

Prep Time 5

Cook Time 1 5

Servings: 6

Course: Main Course, Side Dish

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

1 and 1/2 pounds lamb or goat (either shoulder or leg pieces cut in about 2 to 3 inch pieces)
4 tbsp oil of choice
2 whole green cardamom pod (hari elaichi)
2 cloves (laung)
2 dried bay leaf (tej patta)
1/2 inch cinnamon stick (dalchini)
1 tsp cumin seeds (jeera)
2 onions, medium (2 cups chopped)
1 tbsp ginger garlic paste
2 serrano peppers, slit lengthwise into 2 halves (hari mirch)
4 tomatoes, medium (2 cups chopped)
1 and 3/4 tsp salt
1 and 1/2 tsp red chili powder (cayenne pepper)
1/2 tsp ground turmeric (haldi)
1 and 1/2 tbsp ground coriander (dhaniya powder)
1 tsp garam masala
2 tbsp yogurt, plain
1/2 cup water
1/4 cup fresh cilantro leaves (dhaniya ke patte)

Equipment

Pressure Cooker

Method

Prep

Rinse and dice the onions and tomatoes finely. Also, slit the serrano peppers into two halves. Additionally, rinse and finely chop the cilantro and set it aside.

Cook

Select sauté on the instant pot. Next, add in oil to the pot. Further, throw in green cardamom pods, cloves, bay leaves, cinnamon stick, and cumin seeds.
Once the cumin seeds splutter, add in diced onions, ginger garlic paste, and slit serrano peppers. Furthermore, give it a good stir.
Add the tomatoes and give it a good stir. Let it sauté for about 3 minutes until it is mushy. Meanwhile, keep stirring occasionally to prevent burning.
Add in salt, red chili powder, ground turmeric, ground coriander and garam masala. Stir and sauté the spices for 30 seconds. Further add in yogurt and stir well.
Add in lamb and let it sauté for 2 minutes. Additionally, mix well so that the lamb is coated in spices.
Add in ½ cup water. Make sure nothing is stuck to the bottom of the pot. Press cancel. Secure the lid on the pot and close the pressure-release valve. Select manual on the Instant Pot and cook at high pressure for 40 minutes. When cooking is complete, use natural pressure release to depressurize.
Discard the bay leaves, garnish with cilantro and serve hot over steamed rice or with tortillas.

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.
All these spices can be easily found in an Indian store.
You can either use lamb or goat meat.
I buy the goat/ lamb 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 or the size of the pieces.
Larger pieces take more time, smaller pieces take less time. Modify the time accordingly.
If you want less curry select sauté after depressurizing and reduce it as per your requirements.
On a scale of 1 to 5, I would place this recipe at 3 in terms of spice levels. You can reduce/eliminate the serrano peppers if you cant tolerate heat.