Dhaagey Wara Teewan with Phulka

Instructions

1. 1

   Prepare and Tie the Mutton

   • Wash the mutton pieces thoroughly under cold running water and pat them completely dry with paper towels.
   • Cut long strands of food-safe cooking thread. Take one piece of mutton and wrap the thread around it several times, tying a secure knot. The goal is to hold the meat together, not to constrict it too tightly.
   • Repeat for all mutton pieces and set them aside.
2. 2

   Sear the Mutton

   • Heat ghee in a heavy-bottomed pan or pressure cooker over medium-high heat.
   • Once the ghee is hot, carefully place the threaded mutton pieces in the pan in a single layer. Do not overcrowd.
   • Sear the mutton for 5-7 minutes, turning occasionally, until all sides are deeply browned. This step is crucial for developing flavor.
   • Remove the browned mutton from the pan and set aside on a plate.
3. 3

   Build the Gravy Base

   • In the same pan, add the whole spices: bay leaves, cinnamon stick, green cardamoms, cloves, and black peppercorns. Sauté for about 30 seconds until they become fragrant.
   • Add the thinly sliced onions and fry for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This forms the color and flavor base of the curry.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Stir in the tomato puree and cook for 4-5 minutes until it thickens and you see oil separating at the edges.
   • Add the powdered spices: turmeric, red chili, coriander, and cumin powder, along with salt. Mix well and cook for another minute.
4. 4

   Combine and Cook

   • Reduce the heat to low. Add the whisked curd to the pan, stirring continuously for 2-3 minutes to prevent it from curdling.
   • Once the curd is fully incorporated, return the seared mutton pieces to the pan. Gently stir to coat the mutton with the masala.
   • Pour in 2 cups of hot water and add the slit green chilies. Stir everything together and bring the curry to a boil.
5. 5

   Slow Cook to Tenderness

   • Once boiling, reduce the heat to the lowest setting. Cover the pan with a tight-fitting lid and let it simmer for 60-70 minutes, or until the mutton is fork-tender.
   • Alternatively, for pressure cooking, secure the lid and cook on medium heat for 5-6 whistles. Let the pressure release naturally.
   • Check the consistency of the gravy towards the end. If it's too thin, simmer uncovered for a few more minutes.
6. 6

   Finish and Serve

   • Once the mutton is cooked, sprinkle the garam masala over the curry and gently stir.
   • Turn off the heat, cover the pan, and let it rest for 10 minutes to allow the flavors to meld.
   • Before serving, very carefully use scissors or a small knife to cut and remove all the threads from each piece of mutton.
   • Garnish with freshly chopped coriander leaves and serve hot with Sindhi Bhuga Chawal (caramelized onion rice), phulka, or naan.