Sindhi Mutton Curry

Name: Sindhi Mutton Curry
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g mutton (bone-in, cut into medium curry pieces); 2 pcs onion (medium, finely sliced); 3 pcs tomato (medium, finely chopped); 2 tbsp ginger-garlic paste; 0.5 cup yogurt (plain, whisked); 2 tbsp oil; 1 tsp cumin seeds; 2 pcs bay leaf; 5 pcs black peppercorns; 4 pcs cloves; 2 pcs green cardamom (lightly crushed); 1 inch cinnamon; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 0.5 tsp salt; 2 cup water; 1 tsp tamarind paste; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(35)

TASTE SCORE

9/10

A homestyle Sindhi curry with tender mutton, onions, tomatoes, and warming spices simmered into a rich gravy. It has deep savory flavor with a gentle tang and pairs especially well with rice or phulka.

PREP

20m

COOK

55m

SERVES

1 KATORI

501 cal

SERVINGS

METHOD · 9 STEPS

prep
Prep the mutton and aromatics.
1.Wash the mutton pieces and drain well.
2.Slice the onions finely and chop the tomatoes.
3.Whisk the yogurt until smooth so it mixes easily into the curry.
saute · ~8 min
Cook the whole spices and onions.
1.Heat oil in a pressure cooker over medium heat.
2.Add cumin seeds, bay leaf, black peppercorns, cloves, green cardamom, and cinnamon.
3.Let the spices sizzle for 30 seconds until fragrant.
4.Add the sliced onions and cook until light golden, about 6 to 8 minutes.
saute · ~7 min
Build the masala base.
1.Add ginger-garlic paste and cook for 1 minute until the raw smell fades.
2.Add chopped tomatoes and cook until soft and pulpy, about 5 to 6 minutes.
3.Stir in turmeric powder, red chili powder, coriander powder, and cumin powder.
TIPKeep the heat medium so the spice powders cook without burning.
saute · ~10 min
Add the mutton and bhuno well.
Add the mutton and salt, then cook with the masala for 8 to 10 minutes, stirring often, until the pieces are well coated and the oil starts to separate.
TIPThis bhuno stage deepens the flavor and gives the curry a fuller taste.
mix · ~2 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt a little at a time, stirring continuously so it blends smoothly into the masala without splitting.
pressure cook · ~25 min
Pressure cook until the mutton is tender.
Pour in the water and mix well. Lock the cooker and cook on medium heat for 4 to 5 whistles, then let the pressure release naturally.
TIPBone-in mutton gives the curry better body and richer flavor.
simmer · ~8 min
Finish the curry with tamarind and garam masala.
Open the cooker, add tamarind paste and garam masala, then simmer uncovered for 6 to 8 minutes until the gravy thickens slightly and the flavors come together.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice or phulka.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Brown the onions only to light golden; very dark onions can make this curry taste bitter.
2
Bhuno the mutton until oil separates from the masala for a deeper, meatier gravy.
3
Add the whisked yogurt on low heat in small additions to prevent curdling.
4
If your mutton is older or tougher, add 1 to 2 extra whistles before checking tenderness.
5
After pressure cooking, simmer uncovered until the gravy lightly coats the spoon, not until dry.
6
Stir in tamarind only at the end; adding it earlier can slow down the mutton's softening.
7
This curry tastes even better after a few hours of rest, when the whole spices perfume the gravy.