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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
Marinate the Mutton
Prepare the Onion Base (Bhuno)
Sauté Spices and Mutton
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.
This indian recipe takes 90 minutes to prepare and yields 4 servings. At 696.41 calories per serving with 56.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Pressure Cook the Curry
Finish and Garnish
You can make this curry with lamb, following the same instructions. For chicken, reduce the pressure cooking time to 10-12 minutes.
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.
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.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
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.
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.
Spices such as cumin, coriander, and cloves are traditionally known to aid digestion, reduce bloating, and improve gut health.
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.
Sindhi Mutton Curry is a calorie-dense dish that is rich in protein and iron from the mutton. While it's a wholesome and nutritious meal, it is also high in saturated fats from ghee and red meat. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can absolutely use lamb. Lamb is generally more tender than mutton (goat meat), so you might need to slightly reduce the pressure cooking time by about 5-7 minutes.
To reduce the heat, you can add a few tablespoons of full-fat yogurt or a splash of cream. A small amount of sugar or a squeeze of lime juice can also help balance the flavors. Serving it with plain yogurt or raita on the side is also a great option.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat, adding a splash of water if the gravy has thickened too much. Avoid microwaving, as it can make the mutton tough.
Yes, you can. Use a heavy-bottomed pot or a Dutch oven. Follow all the steps up to 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 fork-tender. You may need to add more hot water during the cooking process if the gravy reduces too much.
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