Easy Instant Pot recipe to make fall-off-the-bone tender, Kerala style, Mutton Stew in less than 45 minutes! #neverfailhacks Give this a try for Easter.

Ingredients:
Coconut Oil- 2 Tbsps
Cinnamon- 3 sticks (1 inch size)
Cloves- 7
Bay leaves - 2
Peppercorn- 2 tsps
Cardamom- 3
Onions- 2 cups
Green chilli- 4
Garlic - 2 tsps
Ginger- 2 tsps
Fennel- 2 tsps
Coriander- 2 tsps
Asoefotida- 1/8th tsp
Salt- To taste
Goat/ Mutton- 3 lbs
Water- 1 cup
Potatoes- 2 cups
Pepper powder- 1 tsp
Garam masala- 1/2 tsp
Coconut milk- 1 cup
Curry leaves- A handful

Method:
Set the Instant Pot to sauté mode on normal and add 2 Tbsps of coconut oil. Next add whole spices that consists of cinnamon, cloves, cardamom, bay leaves and peppercorn. Sauté it till you get a really nice aroma from the whole spices. Then add in 2 cups of onions, 4 green chillies sliced into halves and 2 tsps of ginger garlic paste. Sauté it for a few minutes till the onions become soft. Add some salt as well in between.

Now its time to add in the powdered spices- 2 tsps fennel powder, 2 tsps coriander powder and 1/8th tsp of asoefitida. Cook the mixture well for a couple of minutes. Now add 3 pounds of goat meat with the bone in and add 1 cup of water and give it a good mix. Now the close the instant pot and cook it on meat/ stew mode for 30 minutes. Released the pressure manually and add in 2 cups of potatoes, a few curry leaves and 1 tsp of pepper powder. Close the instant pot, select the manual Mode and set it on high pressure for another 5 minutes for the potatoes to get cooked. Release the pressure manually and add in 1/2 tsp of garam masala, salt to taste and finally add in 1 cup of coconut milk with a handful of curry leaves. At this point the meat and potatoes are really tender so stir it gently. You can serve this immediately. But I usually cover the curry for another 10 to 15 minutes so all flavors get infused with the coconut milk.

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