Pressure Cooker Mutton Curry: Lamb Curry Recipe

Say hello to my easy mutton curry recipe! Quick, simple, and incredibly tasty, ready in under an hour. Expect tender, pull-apart mutton that melts in your mouth.

I used to think mutton curry required hours of marination and slow cooking. This version proves you can make a deeply flavoured, comforting curry with minimal prep. The trick is using a good meat masala to replace long marination without sacrificing taste. The result is a homely, spicy, flavour-packed mutton curry made in a pressure cooker and ready in under an hour.

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Easy Indian Mutton Curry (Pressure Cooker Recipe)

By: Richa

A comforting, spiced mutton curry cooked in a pressure cooker. Perfect with basmati rice or flatbreads, it’s hearty and easy to make.

Prep: 10 mins

Cook: 45 mins

Total: 55 mins

Servings: 6 Portions

Ingredients

• 1 kg Mutton / Lamb, bone-in, cut into medium pieces
• 1 teaspoon Turmeric
• 1 tablespoon Salt, divided
• 4 tablespoons Mustard oil (or other cooking oil)
• 1 teaspoon Fennel seeds
• 1 Bay leaf
• 1 inch Cinnamon stick
• 3–4 Cardamom pods
• 3–4 Cloves
• 4 Green chillies, slit lengthwise
• 3 large Onions, finely chopped
• 1 tablespoon Ginger-garlic paste
• 5 large Tomatoes, finely chopped or pureed
• 1 tablespoon Coriander powder
• 4 tablespoons Meat masala (readymade mutton/meat masala)
• 2 Potatoes, quartered (optional)
• 1/2 teaspoon Garam masala
• 1 tablespoon Kasuri methi (dried fenugreek leaves), optional
• 1 inch Ginger, julienned
• 1 tablespoon Ghee or Butter

Instructions

1. Add turmeric and 1 teaspoon salt to the mutton and rub it all over. Set aside while you prep other ingredients.
2. Heat oil in a pressure cooker (stovetop or electric). Sauté fennel seeds, bay leaf, cinnamon, cardamom and cloves for about a minute until aromatic.
3. Add two green chillies, chopped onions and ginger-garlic paste. Cook on medium heat for 10–12 minutes, stirring occasionally, until the onions turn deep brown. This slow frying (bhuno) develops rich flavour and colour.
4. Stir in tomatoes, coriander powder, meat masala and the remaining salt. Cook for about 5 minutes until the tomatoes begin to break down.
5. Add the mutton pieces, potatoes (if using) and 2 cups of water. Secure the lid.
6. Stovetop pressure cooker: cook on high pressure for 20–25 minutes (about 5–6 whistles). Instant Pot or other electric pressure cooker: cook on high pressure for 20 minutes and allow natural pressure release, or manually release after 15 minutes.
7. When pressure has released, open the lid and return the pot to low heat. Add more water if the gravy is too thick. Stir in garam masala, kasuri methi (if using), remaining green chillies, julienned ginger and ghee. Simmer for 3–4 minutes to bring the flavours together.
8. Check seasoning and adjust salt or spice to taste. Let the curry rest for 10–15 minutes before serving to allow flavors to settle.

Notes

1. Any bone-in lamb or goat cut works well, but shoulder is ideal for its flavour and tenderness. Bone-in pieces add richness to the gravy.
2. Meat masala is different from generic curry powder; use a good mutton/chicken/meat masala available at Indian stores for authentic flavour.
3. Kasuri methi (dried fenugreek leaves) is optional but highly recommended — it adds a subtle smoky, rounded finish when added at the end.
4. Don’t skimp on the oil; sufficient fat helps the spices and onions fry properly and gives the curry its characteristic depth.
5. Adjust the number of green chillies to control heat. Remove seeds if you prefer milder spice.
6. Cut mutton pieces into similar-sized portions so they cook evenly.
7. Using a food processor to chop onions and tomatoes speeds up prep; once everything is ready, the cooking steps move quickly.
8. Ensure the onions are well browned before adding the meat — this bhuno step is crucial for colour and flavour.
9. If using frozen mutton, thaw it fully before cooking for even results.

Nutrition

Calories: 475 kcal, Carbohydrates: 32 g, Protein: 38 g, Fat: 22 g.

Ingredients You’ll Need to Make Mutton Curry

This curry builds its base from well-cooked onions and tomatoes, enhanced by whole spices and ground masalas. The meat masala is the recipe’s star, providing warm, layered spice notes that let the dish come together quickly and still taste authentic.

• Mutton / Lamb: Choose quality, bone-in pieces for the best flavour.
• Turmeric: Reduces any raw, gamey notes and brightens the colour.
• Oil: Mustard oil gives character, but neutral oils work fine.
• Spices: Whole spices like fennel, bay leaf, cinnamon, cardamom and cloves add aroma; use coriander powder and garam masala for depth.
• Meat Masala: Readymade meat/mutton masala speeds the recipe and gives an authentic taste.
• Onions and Tomatoes: Finely chopped or lightly pureed, they form the curry base.
• Potatoes: Optional; they absorb the gravy and make the dish heartier.
• Kasuri methi: Optional dried fenugreek for finishing notes.
• Ghee or Butter: A finishing spoonful enriches the gravy.

Which cut of mutton is good for curry?

Shoulder cuts are my top choice for curries and stews because they tenderise well and carry flavour. Leg or rump pieces also work. Always prefer bone-in cuts when possible — the bones add depth and body to the gravy.

Is goat meat and mutton the same thing?

Terminology varies by region. In many places mutton refers to sheep or lamb, while goat is identified separately. In India, “mutton” can be used for both goat and sheep meat, and the terms are often interchangeable in recipes.

How to make Mutton Curry

A quick recap of the key steps: rub the meat with turmeric and salt, bhuno the onions and spices until deeply browned, add tomatoes and masalas, pressure-cook with water and optional potatoes, then finish with garam masala, kasuri methi, ginger and ghee.

1. Rub mutton with turmeric and salt; set aside.
2. Sauté whole spices in hot oil, then add chillies, onions and ginger-garlic paste.
3. Cook until onions are deep brown to develop flavour (bhuno).
4. Add tomatoes, coriander powder, meat masala and remaining salt; cook briefly.
5. Add meat, potatoes and water; pressure-cook until tender.
6. Finish with garam masala, kasuri methi, julienned ginger and ghee. Rest before serving.

Why is my mutton chewy?

Chewy mutton usually means it hasn’t been cooked long enough or the pieces were uneven. Marinating helps, but with pressure cooking the key is sufficient high-pressure cooking time so connective tissue breaks down and the meat becomes tender.

Which is the best mutton curry in India?

There are countless regional favourites — from kosha mangsho to rogan josh and mutton korma. This pressure-cooker version is a reliable, everyday curry that’s quick to make and full of flavour. Serve with rice, rotis, naan or kulcha and sliced onions for a warming meal.