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A classic Sindhi mutton curry where tender meat is slow-cooked in a rich, brown gravy made from deeply caramelized onions and yogurt. This aromatic dish gets its unique flavor from the simple yet powerful blend of whole spices and powders.
For 4 servings
Caramelize the Onions (Bhugal)
Brown the Mutton and Sauté Spices
Cook the Masala
A classic Sindhi mutton curry where tender meat is slow-cooked in a rich, brown gravy made from deeply caramelized onions and yogurt. This aromatic dish gets its unique flavor from the simple yet powerful blend of whole spices and powders.
This indian recipe takes 90 minutes to prepare and yields 4 servings. At 534.07 calories per serving with 37.98g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Incorporate Yogurt and Pressure Cook
Finish and Serve
Replace mutton with bone-in chicken. Reduce the pressure cooking time to 10-12 minutes (about 2-3 whistles).
Add 2 peeled and cubed potatoes along with the mutton for a more wholesome curry. They will cook to tenderness in the same amount of time.
For a milder version, reduce the red chili powder. For a spicier kick, add 2-3 slit green chilies along with the ginger-garlic paste.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
The use of curd (yogurt) introduces beneficial probiotics to the dish, which can help improve gut health and digestion.
Spices like turmeric (containing curcumin), ginger, and garlic are known for their potent anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
The key is patience and even cooking. Slice the onions uniformly thin and cook them on medium-low heat, stirring frequently for 20-25 minutes. You are looking for a deep, rich brown color, not black. This slow caramelization process develops the signature sweet and savory flavor of the dish.
To prevent curdling, always whisk the yogurt until it's completely smooth. Turn the stove heat to the absolute lowest setting before adding it. Stir continuously and quickly for 2-3 minutes after adding the yogurt until it is fully incorporated into the masala.
Yes, you can. Follow all steps in a heavy-bottomed pot or Dutch oven. After adding water, bring it to a boil, then cover the pot, reduce the heat to low, and let it simmer for 1.5 to 2 hours, or until the mutton is tender. You may need to add more hot water if the gravy reduces too much.
Bhugal Teewan is a rich, traditional dish. It's high in protein and iron from the mutton. However, it is also high in fat and calories due to the oil and red meat. It can be enjoyed as part of a balanced diet. To make it healthier, you can reduce the amount of oil used.
One serving of Bhugal Teewan (approximately 400g) contains around 650-700 calories. This is an estimate and can vary based on the fat content of the mutton and the amount of oil used.
Store leftover Bhugal Teewan in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop over low heat until warmed through. You may need to add a splash of water to adjust the consistency.
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