When it comes to comfort food that warms the soul and excites the palate, a good mutton curry always tops the list. This time, I used Australian goat meat: lean, tender, and packed with rich flavour.
In Canada, Australian & New Zealand goat & lamb old are usually halal.
What made it even more special was my cooking technique: I pressure cooked it in the Instant Pot, locking in all the juicy goodness, and then gave it a final sizzle in a cast iron skillet for that irresistible depth and aroma.
The result? A deeply flavourful, aromatic curry that’s perfect with rice, naan, or parathas.
Australian goat meat is known for its clean, mild flavour and tenderness. It cooks beautifully under pressure and absorbs spices well, making it ideal for curries. I picked up bone-in goat pieces which added even more richness to the gravy.
Ghee Rice, Click Here For Recipe
- Garlic cloves- 4 cloves
- Ginger- 2-inch slice
- Green chilies, halved- 4
- Whole cardamom- 3
- Whole cloves- 1
- Whole cinnamon- 1-inch slice
- Fennel seeds- ½ tbsp
- Mutton- goat meat- 1 kg, bone-in stew cut pieces
- Ground ingredients
- Coriander powder- ½ tbsp
- Turmeric powder- ¼ tsp
- Garam masala- 1 tsp
- Ground black pepper- ½ tsp
- Salt- 1½ tsp
- Oil- 1 tbsp
- Dried bay leaves- 2
- Mace- 1
- Onions, sliced- 3
- Curry leaves- 1 sprig
- Tomato, chopped- 2
- Marinated mutton-goat
- Salt- ½ tsp
- Ground black pepper- ½ tsp
- Fennel powder- 1 tsp
- Cilantro, chopped- 3 tbsp
- I've taken 1 kg stew cut bone-in goat/mutton.
- Add ¼ tsp turmeric powder & ½ tsp salt to the mutton, add some water & let the mutton soak in this water for 10 minutes.
- Drain the water & rinse the mutton taken in a strainer under running water.
- To a blender jar, add the 'to grind' ingredients & grind to a coarse paste.
- In a large bowl, add the mutton, ground ginger-garlic-green chilies & aromatic spices.
- Add all the other spices & salt.
- Combine well.
- Cover & let marinate for an hour, or overnight.
- I'm using an Instant Pot for pressure cooking, or you can use a regular pressure cooking.
- Turn on saute setting, let the inner pot turn hot.
- Add oil, dried bay leaves & 1 mace, saute for a few seconds.
- Add sliced onions & curry leaves, season with salt & saute for 2 minutes.
- Add tomatoes, saute for a minute.
- Add the marinated mutton & combine well.
- Don't have to add any water.
- Also don't saute the onions/tomatoes till the inner pot turns brown, only saute for a few minutes.
- Close the pot with the lid.
- Cancel saute setting.
- Select pressure cook setting, set the time to 25 minutes at high pressure.
- After 25 minutes of pressure cooking, let the pressure release naturally for 10 minutes & then do a quick pressure.
- Open the lid.
- There will be enough liquid in the pot even though I didn't add any water while pressure cooking, it's the liquid that oozed out of the onions & the mutton.
- The mutton will be succulent & perfectly cooked.
- To thicken the gravy, I further cooked the curry in a cast iron pan.
- Place a large cast iron pan over medium heat & pour the mutton curry on the pan.
- Cook for a few minutes till the gravy starts to thicken.
- I also added some more ground black pepper & fennel powder.
- Taste & add more salt if needed.
- Finally, garnish with chopped cilantro.
- Enjoy this aromatic & succulent mutton curry with naan, chapati, ghee rice, basmati rice, etc.
