Sindhi Mutton Curry
A rich and aromatic goat meat curry from Sindhi cuisine. Tender mutton and soft potatoes are simmered in a flavorful gravy made from deep-fried onions, tomatoes, and yogurt, creating a truly comforting and hearty meal.
For 4 servings
5 steps. 70 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.In a large mixing bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, turmeric powder, red chilli powder, and 1 teaspoon of salt.
- c.Using your hands, mix thoroughly to ensure each piece of mutton is evenly coated.
- d.Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
- 2
Step 2
- a.Prepare the Onion Base (Bhuno)
- b.Heat ghee in a heavy-bottomed pressure cooker over medium heat.
- c.Add the thinly sliced onions and fry, stirring frequently, for about 15-20 minutes. Be patient, as this step is crucial for the curry's color and flavor.
- d.Cook until the onions are a uniform deep golden brown, almost reddish, but not burnt. They should be crisp.
- e.Using a slotted spoon, remove half of the fried onions and set them aside on a plate to be used for garnish.
- 3
Step 3
- a.Sauté Spices and Mutton
- b.To the remaining onions and ghee in the cooker, add the whole spices: green cardamoms, black cardamoms, cloves, cinnamon stick, and bay leaf. Sauté for 30-40 seconds until they release their aroma.
- c.Add the marinated mutton to the cooker. Increase the heat to medium-high and sauté for 8-10 minutes, stirring occasionally, until the mutton is well-seared and browned on all sides.
- d.Stir in the tomato puree, coriander powder, and cumin powder. Continue to cook (bhuno) for another 5-7 minutes, scraping the bottom of the cooker, until the masala thickens and you see ghee separating at the edges.
- 4
Step 4
- a.Pressure Cook the Curry
- b.Add the quartered potatoes, slit green chillies, the remaining 0.5 teaspoon of salt, and 3 cups of hot water. Stir well to combine everything.
- c.Secure the lid of the pressure cooker. Bring to high pressure (the first whistle).
- d.Once high pressure is reached, reduce the heat to low and cook for 25-30 minutes.
- e.Turn off the heat and allow the pressure to release naturally. Do not force release, as this keeps the mutton tender.
- 5
Step 5
- a.Finish and Garnish
- b.Once the pressure has completely subsided, carefully open the lid. Check the mutton for tenderness; it should be falling off the bone. If it's still tough, pressure cook for another 10 minutes.
- c.If the gravy is too thin for your liking, simmer the curry without the lid for 5-10 minutes to thicken it.
- d.Stir in the garam masala powder. Taste and adjust the salt if needed.
- e.Garnish with chopped coriander leaves and the reserved crispy fried onions.
- f.Let the curry rest for 10 minutes before serving hot with phulka (roti), naan, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to an authentic Sindhi curry is perfectly browned onions (bhuno). Don't rush this step; aim for a deep, even golden-brown color.
- 2Using hot water to make the gravy prevents the temperature from dropping, which helps keep the mutton tender.
- 3For an even richer flavor, you can add a tablespoon of melon seeds (magaz) paste along with the tomato puree.
- 4Always allow the pressure cooker to depressurize naturally. This slow process continues to cook and tenderize the meat.
- 5This curry tastes even better the next day as the flavors have more time to meld together.
- 6To reduce the spiciness, you can deseed the green chillies before adding them.
Adapt it for your goals.
Meat Substitution
You can make this curry with lamb, following the same instructions. For chicken, reduce the pressure cooking time to 10-12 minutes.
Vegetarian VersionVegetarian Version
Replace mutton with 500g of cubed paneer or firm tofu. Add it in the last 5 minutes of simmering, after the potatoes are cooked. You can also use jackfruit or a mix of root vegetables like carrots and turnips, adjusting cooking time accordingly.
Cooking MethodCooking Method
If you don't have a pressure cooker, you can make this in a heavy-bottomed pot or Dutch oven. After searing the mutton, cover and cook on low heat for 1.5 to 2 hours, or until the mutton is tender, stirring occasionally.
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 prevent anemia and boost energy levels.
Anti-inflammatory Spices
The use of spices like turmeric (containing curcumin) and ginger lends anti-inflammatory properties to the curry, which can help combat inflammation in the body.
Aids Digestion
Spices such as cumin, coriander, and cloves are traditionally known to aid digestion, reduce bloating, and improve gut health.
Frequently asked questions
One serving of Sindhi Mutton Curry contains approximately 950-1000 calories. It is a rich and hearty dish, primarily due to the mutton and ghee content.