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Ingredients for Instantaneous Pot Mutton Curry:

( Tsp- Teaspoon; Tbsp- Tablespoon )

– Goat or Lamb with bones- 1 kg (2 pounds).

– Onions sliced – 4 medium (75×4= 300 gms).
– Ginger garlic paste- 3 tsp.

Whole spices:.
– Green cardamom- 6.
– Cloves- 6.
– Cinnamon- 4 pieces.
– Black cardamom- 3.
– Bay leaf- 2.

Spice powders for the Masala Mix:.
– Turmeric powder- 1 tsp.
– Red Chilli powder- 4 tsp.
– Coriander powder- 3.5 tsp.
– Cumin powder- 1.5 tsp.

Other Active ingredients:.
– Salt – 2 tsp.
– Blended curd/yoghurt- 6 tbsp.
– Kashmiri Chilli powder- 2 tsp.
– Garam masala powder- 1 tsp.
– Oil-4-5 tablespoon.

Preparation:.

– Slice the onions and set aside.
– Mix the spice powders in 1 cup of water. Blend and reserve.
– Whisk again before adding to the curry.
– Likewise blend the curd/plain yogurt in a bowl and set aside.

Process:.

– Turn on the sauté function in the immediate pot on typical mode. Keep at the default of 30 minutes.
– Heat oil, add the whole spices and give a stir.
– Include the sliced up onions and sauté on regular mode for around 15 mins till golden.
– Press the sauté function to choose the 'Less" mode and after that include the Ginger garlic paste.
– Mix and sauté for around 2 minutes till raw smell is gone.
– Now add the Spice mix (in water), choose Sauté function on "Normal" mode and fry for around 2-3 minutes till oil separates.
– Now add the mutton pieces, salt and scorch on Saute- Regular mode, blending and frying the mutton well, so that the spice mix coats the pieces well and oil separates.
– Continue to saute on Regular mode heat for around 7-8 mins till the spices coat the mutton and oil separates.
– Now cancel the sauté function.

– Include the Kashmiri Chilli Powder, Garam Masala powder and the whisked curd/yogurt. Provide a mix well and after that select the Sauté function typical mode (You can at first keep it on "less' mode, keep mixing on low heat for around 2 mins and then increase it to normal mode for another 2 mins).
– Continue to mix it on low heat for 3-4 mins till it is cooked and oil separates.
– Cancel the sauté function.
– Now add 300 ml water, mix well and close the Immediate Pot.

* Keep lid on in lock position.
* Valve in sealing position.
* Pressure cook on regular.
* High pressure.
* Pressure Cook function for 15 minutes.
* The countdown will start when the pressure has actually built up.

– After 15 minutes switch off and turn the venting valve to launch the pressure.
– Open the lid and give a mix.
– Serve hot with rice or rotis.

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