Seyal Mutton with Parsi Dabroti

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and 1 tsp of salt.
   • Mix thoroughly, ensuring each piece of mutton is well-coated with the marinade.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2. 2

   Prepare the Onion Base (Seyal)

   • Heat oil in a heavy-bottomed pot or Dutch oven over medium heat.
   • Add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-45 seconds until they become fragrant.
   • Add the thinly sliced onions. Cook for 15-20 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is key to the dish's signature flavor and color.
3. 3

   Cook the Masala

   • Add the tomato puree and slit green chilies to the browned onions.
   • Sauté for 5-7 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the masala at the edges.
4. 4

   Sear and Cook the Mutton

   • Add the marinated mutton to the pot.
   • Increase the heat to medium-high and sear the mutton for 8-10 minutes, stirring continuously, until it is browned on all sides and the marinade has cooked down.
   • Pour in 1.5 cups of warm water and add the remaining 0.25 tsp of salt. Stir well to combine everything, scraping any browned bits from the bottom of the pot.
   • Bring the curry to a rolling boil.
5. 5

   Slow Cook the Curry

   • Once boiling, reduce the heat to the lowest setting.
   • Cover the pot with a tight-fitting lid and let it simmer gently for 60-70 minutes.
   • Stir every 20 minutes to prevent sticking. The mutton is cooked when it is fork-tender and easily pulls away from the bone.
   • If the gravy becomes too thick, you can add a splash of warm water to adjust the consistency.
6. 6

   Garnish and Serve

   • Turn off the heat and sprinkle the garam masala and chopped coriander leaves over the curry.
   • Gently stir, then cover and let the dish rest for 10 minutes to allow the flavors to meld.
   • Serve hot with Sindhi phulka, naan, or steamed basmati rice.