instant pot mutton curry

Jackfruit seed Mutton Curry(Stove top & Instant pot)

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South Indian cooking is always an elaborate affair but it’s well worth the effort put in. The recipe I’m sharing here today is a favorite among many South Indians. Mutton curry is one of the most loved delicacies and yet this rich curry is elevated by adding plump and juicy jackfruit seeds to it. Jackfruit is a versatile fruit where every part of the fruit can be cooked and eaten. The seeds have a lovely buttery texture when cooked and its texture is similar to that of chestnuts. Jackfruit seeds are not only edible but also highly nutritious.These seeds are rich in thiamin and riboflavin which help in turning the food you eat into energy and keep your eyes, skin and hair healthy. They are rich in dietary fiber and help with digestion apart from other numerous benefits.

Enjoy your summer to the fullest with my delicious Jackfruit seed mutton curry recipe which can be made on stove top and using the Instant pot as well. You can also find the Instant pot recipe with Step by step instructions and photos. Happy Cooking!

Ingredients:

  • ½ kg Bone-in Mutton pieces (Goat cubes) 
  • ½ cup jackfruit seeds 
  • 2 medium sized potatoes, peeled and cut into large chunks (optional)
  • 1 large red onion, finely chopped 
  • 2 medium tomatoes, roughly chopped 
  • 2-3 large green chillies, slit  
  • 2-3 sprigs of curry leaves , divided 
  • 1 cup chopped cilantro/coriander leaves, divided 
  • 2 ½ tablespoons ginger & garlic paste
  • 2 tablespoons of salt or as required 
  • 3-4 tablespoons of canola oil or vegetable oil  

II Spice powders:

  • 1 teaspoon turmeric powder
  • 1-2 tablespoons red chilli powder 
  • 4 tablespoons coriander powder  
  • 1 teaspoon cumin powder
  • 1 tablespoon garam masala 

III Whole spices:

  • 1 bay leaf 
  • 3 cloves 
  • 2 green cardamom pods
  • 1 inch cinnamon stick 
  • 1 tablespoon cumin seeds 
  • 1 tablespoon fennel seeds (Saunf)

IV Ground paste:

  • ⅓ cup of grated coconut or coconut pieces 
  • 2 tablespoon spoons fennel seeds (saunf)
  • ½ cup of water to grind 

Instructions:

  • To begin making the curry, let’s start prepping the jackfruit seeds for the curry. Reserve the jackfruit seeds from the fruit and place on a plate. Let it air-dry for a few hours or sun-dry for 30 minutes. Peel the white outer skin to reveal the brown colored seed inside. It will come off easily if the seed has dried completely. Cut the seeds in half and keep aside. 
  • Wash the mutton pieces with a little salt and turmeric and refrigerate until ready for use. 

 STOVE TOP

  • Heat a large pressure cooker on medium flame and pour in 3 tablespoons of oil. Temper the whole spices mentioned under table 3. Add in chopped onions and half of the curry leaves and saute for 5-7 minutes until the onions are caramelised well. 
  • Add in the slit green chillies and the spice powders mentioned under table 2. Fry the masalas in the oil for a few seconds until fragrant. Add in the ginger garlic paste and saute well. 
  • Add the chopped tomatoes and half of the chopped cilantro/coriander leaves and stir well. Cover and let the tomatoes cook for a few minutes until it forms a gravy. 
  • Now add in the mutton pieces and combine well till the gravy coats the pieces. Season with salt and pour in 2 cups of water. Close with lid and pressure cook for 4-5 whistles or more till the meat is tender. 
  • Release the pressure and add in the cut jackfruit seeds and the potatoes. Check for seasoning and add more salt if necessary. Close with lid and pressure cook for 1 whistle. Let the pressure release naturally and garnish with chopped cilantro and curry leaves. Serve hot with plain rice, pulao or chapati and idli ! Enjoy!

INSTANT POT:

  • To begin making the curry in the instant pot, click on the SAUTE mode and set the timer for 25 minutes (adjust by clicking on the arrows) and let the IP heat lightly before adding in the oil.
  • Add in 3-4 tablespoons of oil and temper the whole spices mentioned under table 3. Add in chopped onions and half of the curry leaves and saute until the onions are caramelised well. It takes about 10-11 minutes for the onions to caramelise in the IP. So keep stirring and sauteing them in regular intervals. 
  • Add in the slit green chillies and the spice powders mentioned under table 2. Fry the masalas in the oil for a few seconds until fragrant. Add in the ginger garlic paste and saute well. 
  • Add the chopped tomatoes and half of the chopped cilantro/coriander leaves and stir well. Let the tomatoes cook for a few minutes until it forms a gravy. If the timer is up while cooking midway, click on the saute option again and continue cooking. 
  • Now add in the mutton pieces and combine well till the gravy coats the pieces. Season with salt and pour in 2 cups of water. 
  • Click on the CANCEL option. Close the IP with the lid and secure the pressure release valve from VENTING to SEALING. Click on the PRESSURE COOK mode and adjust the PRESSURE LEVEL and set it to HIGH PRESSURE. Set the timer for 40 minutes. It takes less time for certain cuts of meat but it usually takes 40 minutes for me. 
  • Turn off the KEEP WARM option if it appears to be on. 
  • The instant pot will take a few minutes to heat up and build pressure. After which you’ll get an alert that it is on. 
  • Once the timer rings, release the pressure by setting the pressure release valve from ‘sealing’ to ‘venting’ and lift it a little higher so it releases the pressure. Remove the lid and check if the meat is cooked well. If not, let it pressure cook for a few more minutes. 
  • If the meat is well done, then you can add in the cut jackfruit seeds and the potatoes. Check for seasoning and add more salt if necessary. Close the lid and secure the valve to SEALING and set the pressure cooker timer for 8 minutes . Once done, release the pressure by switching the valve to VENTING. OPen the lid, mix well and garnish with chopped cilantro and curry leaves. Serve hot with plain rice, pulao or chapati and idli ! Enjoy!
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