Instant Pot Mutton Curry

Note: the times in here are for 8 servings. Step 1: Masala Set the instant pot on high saute, and add your diced onions, oil, salt, and cinnamon. Cook down until the onions are browned. Then add the ginger garlic paste, tomatoes, and the rest of the spices, adding 1/4 to 1/2 cup of water at a time anytime the onions begin sticking to the bottom and burning. Add the beer and mutton, and set it back to high saute. Let it come to a boil, and then let it boil until all the liquid is gone, stirring occasionally to make sure nothing sticks to the bottom. Stir the meat until it's lightly browned on all sides. Step 3: Pressure Cook Add just barely enough water to cover everything, then set it to pressure cook for 30 minutes. Do a quick release, add salt and more red or serrano pepper to taste, garnish with fresh cilantro, and serve with freshly baked or reheated Afghan naan.

Great

% Daily Values based on a 2,000 calorie diet