Instant Pot Goat & Bell Pepper Curry (Pakistani-Style Mutton)
This easy Instant Pot Goat and Bell Pepper curry is a Pakistani-style mutton recipe that requires little prep time and minimal ingredients you probably have on hand! It’s perfectly spiced, a little tart, and full of flavor.
Authentic Flavor, Only Easier
I often think of my sister when I create recipes for this site. I try to post recipes that she’ll be able to follow with ease, recipes she can turn to, yet be blown away by. Because if she can rely on my recipes, then you can rely on my recipes.
So when I realized she finds my pressure cooker Aloo Gosht recipe intimidating (i.e. it includes traditionally pressure cooking goat..my bad), I knew I had to get a simpler, Instant Pot goat curry recipe to the blog stat.
This goat & bell pepper curry tastes much more complicated than it is to make. There’s very little manual chopping in this recipe (the food processor is doing most of the work).
Omit the green bell pepper if you don’t have it or don’t like it. Though I use chaat masala when making this, I’ve made it optional because I didn’t want to deter anyone from making this recipe and it’s still wonderful without it. Freshly ground black pepper to finish off the dish is a must!
How To Cook Goat Meat Perfectly
Goat meat lends something special to a meal. It’s rich in flavor, healthier (as in leaner, protein and iron-rich, less industrialized), and I find it tastier than beef and lamb. Here are two tips to prepare goat meat:
- Cooking times will vary depending on age and quality of the goat meat. If the meat is not fully cooked after the pressure cook (it should be tender just like any other meat), then cover the pot, seal, and cook again for 2 minutes.
- Very rarely, goat meat can have a certain smell (I’ve only experienced this a few times). In this case, submerge the goat meat in boiling water for 3-4 minutes. Then cook as you normally would.
This Instant Pot Goat curry is inspired by my dear friend Becky’s Mutton Tikka. When I first tried her recipe, I was in awe of how such a simple dish could be so full of flavor. I translated her recipe to this quicker, Instant Pot version.
If you try it, be sure to leave a comment or tag me on Instagram! Hearing from you makes my day.
What To Serve With Instant Pot Goat And Bell Pepper Curry
This this dish is on the drier side, it pairs well with bread such as roti or naan. That said, it’ll also be wonderful with rice.
More Instant Pot-Friendly Recipes:
Easy Pakistani Haleem Recipe (Instant Pot)
Instant Pot Butter Chicken
Easy Instant Pot Nihari
Instant Pot Chana Pulao
Instant Pot Goat Curry
Ingredients
- 1 medium onion, roughly cut
- 5 cloves garlic
- ½ inch piece ginger
- 2-3 tbsp neutral oil
- 1 tbsp ghee
- 1 to 1 1/3 lbs (~600 g) bone-in goat meat, mutton
- 1 large tomato
- 1 green chili pepper such as Serrano
- 1 tbsp + 1 tsp apple cider vinegar
- 1 tsp kosher salt, or more to taste
- ½ tsp turmeric powder
- 1 green bell pepper, cubed
- 1 tsp freshly ground black pepper
- 1/2-1 tsp chaat masala
- 1 tsp lemon juice
Instructions
- Using the pulse setting, finely chop onion, garlic, and ginger in a food processor.
- Select the Sauté – More/High setting on the Instant Pot. Once Hot, add the oil, ghee, and chopped onion mixture and sauté until the onion is lightly golden, about 5-6 minutes.
- While the onions are cooking, pulse to finely chop the tomato and green chili pepper in the food processor and set aside.
- Add the goat meat to the Instant Pot and sauté for 4-5 minutes or until it changes color.
- Add the chopped tomato mixture, apple cider vinegar, salt, and turmeric powder. Mix well to combine and submerge the meat in the liquid as much as possible.
- Press the Cancel button to turn off the Instant Pot. Secure the lid and set the pressure release to Sealing. Select the Meat/Stew Pressure Cook setting and set the timer for 25 minutes on High pressure.
- Once finished, use a tong or wooden spoon to move the Pressure Release to Venting to manually release the pressure.
- Open the pot and select Sauté setting on More/High. Let the remaining moisture evaporate for about 5-6 minutes, then add the green bell pepper and sauté for another 5 minutes or until the curry cooks down and turns glossy. Stir only as necessary to allow the moisture to evaporate.
- Press the cancel button to turn off the Instant Pot. Mix in the black pepper, chaat masala (if using) and lemon juice. Taste and adjust salt seasonings for spice and tartness. Serve with naan, paratha, roti, or rice.
16 Comments on “Instant Pot Goat & Bell Pepper Curry (Pakistani-Style Mutton)”
Hello I was wondering what I could do if I cannot find the Chaat Marcella??
Thanks for your help
Deborah
Hmm I do have a recipe on the blog for chaat masala but I’m not sure if those spices would be available to you. You can sub with anything tangy like tamarind paste or simply an extra squeeze of lemon/lime!
Its insane how easy this is!! And its even more insane how much my husband loves this! Thank you for making me able to feed him after 8 years of trying! (He bought me the instant pot in hopes that I can cook by way of it and I found your page and can’t belive I’m actually cooking food that is not only edible but delicious! ) Allaahumma baarik!
Thrilled to hear that 🙂 :). My husband loves all things goat too. Thank you so much for sharing!
I tried the goat curry recently. I thought I would not especially like goat, expecting it to be gamey, but no! The meat was mild and delicious, and the curry was so tasty, everyone present loved it. I recommend that even people who think they don’t like goat, lamb. or mutton to give this a try. This curry will change your mind!
What a wonderful comment to receive. I agree – good goat meat is so mild and pleasant. Thanks for sharing!
Boneless goat meat? Or bone in? Thanks very much!
Hi Jeff, bone-in goat meat.
Made this tonight with wild Idea Buffalo stew meat (some minor adjustments to cooking time) and it was fantastic. Love the chaat masala in it.
Thank you for sharing, Laura! It seems many people make this with other red meat successfully!
How would the recipe change if using beef stew meat instead of lamb?
Hi Charlene. The only change would be that you’d increase the cook time to 45 min on High or the Meat/Stew setting. I think it’d have enough moisture content to cook it for the longer time. Otherwise, it’ll stay the same.
Thanks for sharing these wonderful recipes.
I have a quick Q about the insta pot setting for cooking the mutton.
Could you explain what does it mean : Select the Meat/Stew Pressure Cook setting and set the timer for 25
. Press just the stew button or both Pressure Cook & Stew.
Made this tonight but with veal instead! It’s all gone! Thank you for sharing your recipes with us noob cooks 🙂
Thanks so much, Marriam! Very happy to hear that!
How would the recipe change if made stovetop?