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A classic Sindhi mutton curry where tender meat is slow-cooked in a fragrant gravy dominated by green and black cardamom. This aromatic dish is a true celebration of Sindhi cuisine, perfect with flatbreads or rice.
For 4 servings
Marinate the mutton
Sauté the aromatics and onions
Cook the mutton
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A classic Sindhi mutton curry where tender meat is slow-cooked in a fragrant gravy dominated by green and black cardamom. This aromatic dish is a true celebration of Sindhi cuisine, perfect with flatbreads or rice.
This indian recipe takes 80 minutes to prepare and yields 4 servings. At 551.83 calories per serving with 24.63g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure cook the curry
Finish and serve
Use lean, boneless mutton, reduce the ghee to 2 tablespoons, and use low-fat yogurt to lower the overall fat content.
To save time, use 1 cup of store-bought fried onions (birista) and add them after cooking the tomato puree.
Replace the ghee with oil and skip the yogurt marinade. You can use a plant-based yogurt or a little lemon juice to tenderize the meat instead.
Increase the mutton quantity to 750g and adjust the spices and water accordingly for a more protein-dense meal.