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A rich and aromatic Sindhi mutton curry slow-cooked with a generous amount of caramelized onions and whole spices. The tender meat in a thick, savory gravy is a true delight for any meat lover.
For 4 servings
Caramelize Onions with Whole Spices
Sear Mutton and Sauté Aromatics
Incorporate Spices and Yogurt
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A rich and aromatic Sindhi mutton curry slow-cooked with a generous amount of caramelized onions and whole spices. The tender meat in a thick, savory gravy is a true delight for any meat lover.
This indian recipe takes 85 minutes to prepare and yields 4 servings. At 535.51 calories per serving with 56.34g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook to Tenderness
Finish and Garnish
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to about 10-12 minutes (or 2-3 whistles).
Increase the amount of red chili powder and green chilies. You can also add 1/2 teaspoon of black pepper powder along with the other spices.
If you don't have a pressure cooker, you can slow-cook the curry in a heavy-bottomed pot (like a Dutch oven). After adding water, cover and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender.
For a richer, creamier texture, add a paste of 8-10 soaked and ground almonds or cashews along with the yogurt.
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and maintaining overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and essential for forming hemoglobin and preventing anemia.
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory and antioxidant benefits that can help support a healthy immune system.
Mutton is a good source of B-vitamins, especially Vitamin B12 and Niacin, which are vital for energy metabolism, nerve function, and maintaining healthy skin.
A typical serving of Sindhi Bhugal Gosht (around 440g) contains approximately 550-650 calories. The exact count can vary based on the fat content of the mutton and the amount of ghee used.
Sindhi Bhugal Gosht can be part of a balanced diet when eaten in moderation. It is rich in protein and iron from the mutton. However, it is also high in saturated fat and calories due to the red meat and ghee. To make it healthier, you can trim excess fat from the mutton and use less ghee.
Yes, absolutely. You can substitute mutton with bone-in chicken. The cooking process remains the same, but you will need to reduce the pressure cooking time to about 10-12 minutes.
Curdling usually happens when yogurt is added to a very hot base or if it's not stirred continuously. To prevent this, always lower the heat to a minimum before adding the yogurt, and add it gradually while stirring constantly until it's fully incorporated.
This rich curry pairs beautifully with traditional Sindhi Phulka (thin rotis), naan, or parathas. It also goes very well with plain steamed rice or a simple jeera rice.
Yes. You can cook it in a heavy-bottomed pot or a Dutch oven. Follow all steps until adding water. Then, cover the pot and let it simmer on low heat for about 1.5 to 2 hours, or until the mutton is fall-off-the-bone tender. You may need to add more hot water if the gravy becomes too thick during cooking.