Dhaagey Wara Teewan
A classic Sindhi delicacy where tender mutton pieces are tied with thread and slow-cooked in a rich, aromatic gravy. This traditional method ensures the meat remains incredibly succulent and intact, absorbing all the wonderful spices.
For 4 servings
6 steps. 70 minutes total.
- 1
Step 1
- a.Prepare and Tie the Mutton
- b.Wash the mutton pieces thoroughly under cold running water and pat them completely dry with paper towels.
- c.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.
- d.Repeat for all mutton pieces and set them aside.
- 2
Step 2
- a.Sear the Mutton
- b.Heat ghee in a heavy-bottomed pan or pressure cooker over medium-high heat.
- c.Once the ghee is hot, carefully place the threaded mutton pieces in the pan in a single layer. Do not overcrowd.
- d.Sear the mutton for 5-7 minutes, turning occasionally, until all sides are deeply browned. This step is crucial for developing flavor.
- e.Remove the browned mutton from the pan and set aside on a plate.
- 3
Step 3
- a.Build the Gravy Base
- b.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.
- c.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.
- d.Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- e.Stir in the tomato puree and cook for 4-5 minutes until it thickens and you see oil separating at the edges.
- f.Add the powdered spices: turmeric, red chili, coriander, and cumin powder, along with salt. Mix well and cook for another minute.
- 4
Step 4
- a.Combine and Cook
- b.Reduce the heat to low. Add the whisked curd to the pan, stirring continuously for 2-3 minutes to prevent it from curdling.
- c.Once the curd is fully incorporated, return the seared mutton pieces to the pan. Gently stir to coat the mutton with the masala.
- d.Pour in 2 cups of hot water and add the slit green chilies. Stir everything together and bring the curry to a boil.
- 5
Step 5
- a.Slow Cook to Tenderness
- b.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.
- c.Alternatively, for pressure cooking, secure the lid and cook on medium heat for 5-6 whistles. Let the pressure release naturally.
- d.Check the consistency of the gravy towards the end. If it's too thin, simmer uncovered for a few more minutes.
- 6
Step 6
- a.Finish and Serve
- b.Once the mutton is cooked, sprinkle the garam masala over the curry and gently stir.
- c.Turn off the heat, cover the pan, and let it rest for 10 minutes to allow the flavors to meld.
- d.Before serving, very carefully use scissors or a small knife to cut and remove all the threads from each piece of mutton.
- e.Garnish with freshly chopped coriander leaves and serve hot with Sindhi Bhuga Chawal (caramelized onion rice), phulka, or naan.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using mutton from the shoulder or leg (raan) yields the most tender results for this slow-cooked dish.
- 2Ensure the onions are fried to a deep golden brown (birista stage) as this is crucial for the authentic color and taste of the gravy.
- 3Always add yogurt on low heat while stirring continuously to prevent it from curdling and splitting the gravy.
- 4Be extremely careful to remove every piece of thread before serving. It's helpful to count the tied pieces before cooking and ensure you find them all.
- 5For a richer flavor, you can marinate the mutton with ginger-garlic paste, salt, and a little yogurt for at least 30 minutes before tying.
Adapt it for your goals.
With Potatoes
Add 2 medium-sized potatoes, peeled and quartered, to the curry during the last 25-30 minutes of slow cooking for a more wholesome meal.
Creamier GravyCreamier Gravy
For a richer, creamier texture, blend 10-12 soaked cashews into a fine paste and add it along with the tomato puree.
Chicken VersionChicken Version
This recipe can be adapted for chicken. Use bone-in chicken pieces and reduce the total cooking time to about 30-40 minutes.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing iron-deficiency anemia.
Anti-inflammatory Properties
The use of spices like turmeric (containing curcumin) and ginger (containing gingerol) lends potent anti-inflammatory benefits to the dish.
Immunity Boosting
Garlic, ginger, and other whole spices used in the gravy are known for their antimicrobial and immune-boosting properties, helping to strengthen the body's defenses.
Frequently asked questions
The thread serves a unique purpose. It holds the mutton pieces together during the long, slow cooking process, preventing them from breaking apart. This ensures each piece remains intact, succulent, and beautifully presented.