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lamb pasanda in a bowl with lemon wedges and naan beside

lamb pasanda instant pot (mutton pasanda)

yummy indian kitchen
Lamb cooked in rich gray in an instant pot.
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Prep Time 30 mins
Cook Time 45 mins
Course lamb, mutton/lamb, non veg
Cuisine Indian, Pakistani
Servings 4
Calories 168 kcal

Ingredients
  

  • 3 tablespoon oil
  • 2 cloves/ loung
  • 2 cardamoms/ elaichi
  • 1 cinnamon stick
  • 1 medium size onions (finely sliced)
  • 1 teaspoon ginger garlic paste
  • 500 gms lamb/ mutton (with bones)
  • salt to taste
  • ¾ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon coriander powder
  • 8-10 almonds
  • 8-10 cashew nuts
  • 2 medium size onions (deep fried separately in oil)
  • 1 cup yogurt
  • 2 cups water
  • 2 tbsp cilantro leaves
  • 5-6 mint leaves
  • salt to taste
  • ½ teaspoon garam masala powder
  • ½ teaspoon kali mirch powder/ black peppercorn powder

Instructions
 

Saute mode of instant pot

  • Turn on the saute mode of the instant pot cooker on high.
  • When it turns hot, add oil and heat it.
  • add whole spices such as cloves, cardamoms, cinnamon stick.
  • Add sliced onion 1 medium size, saute until golden brown.
  • add ginger garlic paste, saute well.
  • Add 500 gms mutton pieces, roast well on saute mode.
  • add dry spices such as salt s per taste, red chili powder, turmeric powder, coriander powder, mix well.
  • Roast the masala well until oil releases.
  • Add blended paste of (almonds and cashews).
  • Mix everything and cook the masala well for few minutes while stirring on medium to low heat.
  • Add the blended paste of deep fried onions and yogurt.
  • Mix well.
  • Cook the masala until oil releases.
  • Cook for 10-12 minutes.
  • Add water, cilantro leaves, mint leaves, adjust salt to taste, garam masala powder, kali mirch powder.
  • Mix well. Folow the next steps.

Pressure cook mode

  • Close the lid of the instant pot.
  • Set the steam release valve to sealing position.
  • Pressure cook for 20 minutes on high.
  • When the pressure time is finished and when the timer goes off, naturally release the pressure after the timer goes off.
  • Open the lid of the pot carefully and the curry is done.
  • Serve hot.

Nutrition

Nutrition Facts
lamb pasanda instant pot (mutton pasanda)
Amount Per Serving
Calories 168 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 8mg3%
Sodium 42mg2%
Potassium 166mg5%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
Calcium 103mg10%
Vitamin C 1mg1%
Vitamin A 241IU5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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