Mutton Curry

Preparing a curry dish might seem like a daunting task and it can be, if you consider everything that goes into developing your curry sauce but it really is made easier with the hands off nature of preparing meals offered by Instant Pot’s multicooker. Below is mutton curry made easy with just a handful of ingredients, and a simplified method that ensures you end up with meat that is tender in a well developed curry.


Ingredients
1kg mutton
Butter and olive oil for sauteing
1 ½ onions (chopped)
2 stick cinnamon
2 cardamon pods
1 ripe tomato
2 tsp ginger and garlic paste
1 tsp coriander powder
2 tsp fennel powder
1 ½ tsp chili powder
½ tsp cumin powder
¼ tsp turmeric powder
1 tsp salt
Fresh coriander

Instructions
Set the Instant Pot to sauté for 10 minutes. Add butter and olive oil, along with your chopped onions and whole spices. Allow to cook until your onions have softened and are slightly translucent.

In the mean time, cut an ‘X’ on the top of your tomato and place it in boiling water. This is a hack to peel your tomato. After 5 minutes, the skin will easily pull away. Liquidise your peeled tomato and set aside. Cancel sauté function, remove the cinnamon sticks and cardamon, then liquidise your onion. Add it back to the Instant Pot with your whole spices, and put the saute function back on. Add your garlic and ginger paste, all your dry spices, salt and cook for a minute or two, just 
until it becomes fragrant.

Add your meat, mixing it through your onion and spices, and allow
to cook for a few minutes. Add in your tomato, ¾ cup of boiling water and cancel the sauté function.

Seal the Instant Pot and pressure cook on high pressure for 15 minutes. Thereafter, allow a 15-minute natural release.
Release the remaining pressure, add additional salt to taste if necessary, and before serving, garnish with fresh coriander.

Enjoy with roti or fluffy white rice!