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A traditional Sindhi mutton curry, slow-cooked to perfection until the meat is fall-off-the-bone tender. Its rich, aromatic gravy comes from caramelized onions and a blend of whole spices.
For 4 servings
Marinate the Mutton
Caramelize Onions & Spices
Sauté the Mutton (Bhunai)
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A traditional Sindhi mutton curry, slow-cooked to perfection until the meat is fall-off-the-bone tender. Its rich, aromatic gravy comes from caramelized onions and a blend of whole spices.
This indian recipe takes 80 minutes to prepare and yields 4 servings. At 392.3 calories per serving with 37.59g 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 (2-3 whistles).
Add 2 medium potatoes, peeled and quartered, along with the hot water before pressure cooking for a more wholesome meal.
If you don't have a pressure cooker, you can make this in a heavy-bottomed pot or Dutch oven. After sautéing the mutton, add hot water, cover, and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender.
For a slightly different flavor profile, add 1 teaspoon of fennel powder (saunf) along with the other powdered spices.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides heme iron from the mutton, a type of iron that is easily absorbed by the body. It helps in forming hemoglobin, preventing anemia, and boosting energy levels.
The recipe includes spices like turmeric, ginger, and garlic, which are renowned for their anti-inflammatory, antioxidant, and antimicrobial properties that support a robust immune system.
Mutton is a good source of B vitamins, especially Vitamin B12 and Niacin. These vitamins are crucial for nerve function, energy metabolism, and maintaining healthy skin.
One serving of Sindhi Mutton Teevan contains approximately 450-520 calories, depending on the fat content of the mutton and the amount of oil used.
It can be part of a healthy diet in moderation. It's an excellent source of protein and iron from mutton. To make it healthier, use lean cuts of mutton, reduce the amount of oil, and serve it with whole-wheat roti or brown rice.
Yes, absolutely. You can cook it in a heavy-bottomed pot or a Dutch oven. Follow all steps until adding water, then cover and 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.
The deep, rich color of the gravy comes almost entirely from the browning of the onions. You likely need to fry the onions for a longer time, until they are a uniform deep golden brown, just short of burning. This step requires patience but is key to the authentic taste and color.
Yes, you can use boneless mutton. However, bone-in mutton adds significantly more flavor and body to the gravy. If using boneless, you may need to reduce the cooking time slightly.
Store leftover Mutton Teevan in an airtight container in the refrigerator for up to 3-4 days. The flavors actually improve overnight. You can also freeze it for up to 2 months.