{"id":33189,"date":"2025-05-28T18:06:40","date_gmt":"2025-05-28T22:06:40","guid":{"rendered":"https:\/\/thasneen.com\/cooking\/?p=33189"},"modified":"2025-05-28T18:07:25","modified_gmt":"2025-05-28T22:07:25","slug":"aromatic-mutton-curry-with-australian-goat-instant-pot-cast-iron-finish","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/aromatic-mutton-curry-with-australian-goat-instant-pot-cast-iron-finish\/","title":{"rendered":"Aromatic Mutton Curry With Australian Goat \u2013 Instant Pot + Cast Iron Finish"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-33191\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/05\/Aromatic-Mutton-Goat-Curry-Recipe-768x1024.jpg\" alt=\"\" width=\"768\" height=\"1024\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/05\/Aromatic-Mutton-Goat-Curry-Recipe-768x1024.jpg 768w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/05\/Aromatic-Mutton-Goat-Curry-Recipe-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/05\/Aromatic-Mutton-Goat-Curry-Recipe-45x60.jpg 45w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/05\/Aromatic-Mutton-Goat-Curry-Recipe.jpg 1000w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/p>\n<p>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<strong data-start=\"308\" data-end=\"332\">: <\/strong>lean, tender, and packed with rich flavour.<\/p>\n<p>In Canada, Australian &amp; New Zealand goat &amp; lamb old are usually halal.<\/p>\n<p>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.<\/p>\n<p>The result? A deeply flavourful, aromatic curry that\u2019s perfect with rice, naan, or parathas.<\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-33193\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/05\/Mutton-Goat-Curry-Recipe.jpg\" alt=\"\" width=\"1000\" height=\"750\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/05\/Mutton-Goat-Curry-Recipe.jpg 1000w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/05\/Mutton-Goat-Curry-Recipe-267x200.jpg 267w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/05\/Mutton-Goat-Curry-Recipe-768x576.jpg 768w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/05\/Mutton-Goat-Curry-Recipe-80x60.jpg 80w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<h3><a href=\"https:\/\/thasneen.com\/cooking\/the-best-tasting-aromatic-ghee-rice-or-neychoru-kerala-speciality-recipe\/\" target=\"_blank\" rel=\"noopener\">Ghee Rice, Click Here For Recipe<\/a><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-26957\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/10\/Perfect-Instant-pot-Ghee-Rice.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/10\/Perfect-Instant-pot-Ghee-Rice.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/10\/Perfect-Instant-pot-Ghee-Rice-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/10\/Perfect-Instant-pot-Ghee-Rice-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/05\/Best-tasting-mutton-goat-curry-recipe-600x200.jpg\" \/>\n<div class=\"item ERName\">Aromatic Mutton Curry With Australian Goat \u2013 Instant Pot + Cast Iron Finish<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT1H\">1 hour<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT45M\">45 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H45M\">1 hour 45 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">6<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]To Grind[\/b]<\/li>\n<li class=\"ingredient\">Garlic cloves- 4 cloves<\/li>\n<li class=\"ingredient\">Ginger- 2-inch slice<\/li>\n<li class=\"ingredient\">Green chilies, halved- 4<\/li>\n<li class=\"ingredient\">Whole cardamom- 3<\/li>\n<li class=\"ingredient\">Whole cloves- 1<\/li>\n<li class=\"ingredient\">Whole cinnamon- 1-inch slice<\/li>\n<li class=\"ingredient\">Fennel seeds- 1\/2 tbsp<\/li>\n<li class=\"ERSeparator\">[b]For Marination[\/b]<\/li>\n<li class=\"ingredient\">Mutton- goat meat- 1 kg, bone-in stew cut pieces<\/li>\n<li class=\"ingredient\">Ground ingredients<\/li>\n<li class=\"ingredient\">Coriander powder- 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Garam masala- 1 tsp<\/li>\n<li class=\"ingredient\">Ground black pepper- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Salt- 1 1\/2 tsp<\/li>\n<li class=\"ERSeparator\">[b]For Pressure Cooking[\/b]<\/li>\n<li class=\"ingredient\">Oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Dried bay leaves- 2<\/li>\n<li class=\"ingredient\">Mace- 1<\/li>\n<li class=\"ingredient\">Onions, sliced- 3<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Tomato, chopped- 2<\/li>\n<li class=\"ingredient\">Marinated mutton-goat<\/li>\n<li class=\"ingredient\">Salt- 1\/2 tsp<\/li>\n<li class=\"ERSeparator\">[b]Cooking Over Cast Iron Pan[\/b]<\/li>\n<li class=\"ingredient\">Ground black pepper- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Fennel powder- 1 tsp<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 3 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">I&#8217;ve taken 1 kg stew cut bone-in goat\/mutton.<\/li>\n<li class=\"instruction\">Add 1\/4 tsp turmeric powder &amp; 1\/2 tsp salt to the mutton, add some water &amp; let the mutton soak in this water for 10 minutes.<\/li>\n<li class=\"instruction\">Drain the water &amp; rinse the mutton taken in a strainer under running water.<\/li>\n<li class=\"instruction\">To a blender jar, add the &#8216;to grind&#8217; ingredients &amp; grind to a coarse paste.<\/li>\n<li class=\"instruction\">In a large bowl, add the mutton, ground ginger-garlic-green chilies &amp; aromatic spices.<\/li>\n<li class=\"instruction\">Add all the other spices &amp; salt.<\/li>\n<li class=\"instruction\">Combine well.<\/li>\n<li class=\"instruction\">Cover &amp; let marinate for an hour, or overnight.<\/li>\n<li class=\"instruction\">I&#8217;m using an Instant Pot for pressure cooking, or you can use a regular pressure cooking.<\/li>\n<li class=\"instruction\">Turn on saute setting, let the inner pot turn hot.<\/li>\n<li class=\"instruction\">Add oil, dried bay leaves &amp; 1 mace, saute for a few seconds.<\/li>\n<li class=\"instruction\">Add sliced onions &amp; curry leaves, season with salt &amp; saute for 2 minutes.<\/li>\n<li class=\"instruction\">Add tomatoes, saute for a minute.<\/li>\n<li class=\"instruction\">Add the marinated mutton &amp; combine well.<\/li>\n<li class=\"instruction\">Don&#8217;t have to add any water.<\/li>\n<li class=\"instruction\">Also don&#8217;t saute the onions\/tomatoes till the inner pot turns brown, only saute for a few minutes.<\/li>\n<li class=\"instruction\">Close the pot with the lid.<\/li>\n<li class=\"instruction\">Cancel saute setting.<\/li>\n<li class=\"instruction\">Select pressure cook setting, set the time to 25 minutes at high pressure.<\/li>\n<li class=\"instruction\">After 25 minutes of pressure cooking, let the pressure release naturally for 10 minutes &amp; then do a quick pressure.<\/li>\n<li class=\"instruction\">Open the lid.<\/li>\n<li class=\"instruction\">There will be enough liquid in the pot even though I didn&#8217;t add any water while pressure cooking, it&#8217;s the liquid that oozed out of the onions &amp; the mutton.<\/li>\n<li class=\"instruction\">The mutton will be succulent &amp; perfectly cooked.<\/li>\n<li class=\"instruction\">To thicken the gravy, I further cooked the curry in a cast iron pan.<\/li>\n<li class=\"instruction\">Place a large cast iron pan over medium heat &amp; pour the mutton curry on the pan.<\/li>\n<li class=\"instruction\">Cook for a few minutes till the gravy starts to thicken.<\/li>\n<li class=\"instruction\">I also added some more ground black pepper &amp; fennel powder.<\/li>\n<li class=\"instruction\">Taste &amp; add more salt if needed.<\/li>\n<li class=\"instruction\">Finally, garnish with chopped cilantro.<\/li>\n<li class=\"instruction\">Enjoy this aromatic &amp; succulent mutton curry with naan, chapati, ghee rice, basmati rice, etc.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &amp; New Zealand goat &amp; lamb old are usually halal. What made it even more special &hellip; <\/p>\n","protected":false},"author":1,"featured_media":33192,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[302,390,27],"tags":[1293,57],"class_list":["post-33189","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curry","category-goat","category-indian-cuisine","tag-goat","tag-mutton","course-main"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/33189","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=33189"}],"version-history":[{"count":3,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/33189\/revisions"}],"predecessor-version":[{"id":33195,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/33189\/revisions\/33195"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/33192"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=33189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=33189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=33189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}