Mutton Curry

Rich, hearty and full of bold flavour, this mutton curry is the ultimate comfort food — made faster and easier thanks to the Instant Pot!

Ingredients
Base
3 medium onions – blended in a food processor with 60ml water
2 tbsp ghee
1 tbsp coconut oil
1 tsp whole jeera (cumin seeds)
1 cinnamon stick
1 slit green chilli
½ tsp turmeric
3 cloves

Main
1kg mutton pieces
1 tsp salt
4–5 potatoes, peeled and quartered

Tomato Mix (blend together):
3 large tomatoes, chopped
1 tsp coriander powder
1 tsp cumin powder
1 tbsp ginger-garlic masala
2 tbsp vinegar
1 tbsp tomato paste
Pinch of sugar
½ tsp mustard powder
Salt (to taste)
1–2 tsp red chilli powder (to taste)
Pinch of garam masala

Instructions
Set your Instant Pot to the Sauté function (low to medium).
Add the ghee, coconut oil, jeera, cinnamon stick, cloves, turmeric, and slit green chilli. Let the spices bloom for about a minute.

Add the blended onions.
Sauté until the mixture becomes translucent and fragrant.

Add the mutton pieces and salt.
Turn the heat to high and brown the meat slightly for about 5 minutes.
Add 125ml water, stir, and allow the mixture to simmer while you prepare the tomato mix.
Blend all the tomato mix ingredients in a food processor until smooth. Pour this over the meat and stir well to combine.

Pressure cook on high for 7 minutes.
Let the pressure naturally release (NPR).
Add the potatoes and a little more water if needed. Adjust salt to taste.

Pressure cook again for 3–4 minutes, then either NPR or quick release depending on your timing preference.
Garnish with fresh coriander and serve hot with rice, roti, or naan.