Sindhi Mutton Teevan
A robust and tangy Sindhi mutton curry where succulent bone-in goat pieces are slow-cooked in a rich onion-tomato gravy with a bold kick of black pepper and aromatic whole spices. Unlike typical Indian curries, this dish skips the usual red chili powder and turmeric, letting the deep flavor of mutton, caramelized onions, and freshly ground black pepper shine through for a truly rustic and hearty meal.
For 4 servings
- prep · ~20 min
Marinate the mutton with ginger-garlic paste and salt.
1.In a large bowl, combine the 500 g mutton pieces with 2 tbsp ginger-garlic paste and 0.5 tsp salt.2.Mix thoroughly, massaging the marinade into the meat. Cover and set aside for 20 minutes at room temperature.TIPDon't skip the resting time — it allows the salt to penetrate the meat, making it tender and flavorful. - saute · ~18 min
Brown the onions until deep golden.
1.Heat 3 tbsp oil in a heavy-bottomed pan over medium heat.2.Add the 3 sliced onions and cook, stirring frequently, for 15-18 minutes until they turn deeply golden brown.TIPThe color of the onions determines the color of the gravy. Cook until they are a rich dark brown but not burnt. - temper · ~1 min
Bloom the whole spices in the onion base.
1.Add 2-inch cinnamon stick, 4 green cardamom pods, 4 cloves, 2 bay leaves, and 1 tsp cumin seeds to the browned onions.2.Sauté for 1 minute until the spices become fragrant and the cumin crackles. - saute · ~8 min
Add tomatoes and build the masala base.
1.Add the 2 chopped tomatoes and 3 slit green chillies to the pan.2.Cook for 5-7 minutes, stirring and mashing the tomatoes until they soften completely and release oil from the sides.3.Sprinkle in 1 tsp coriander powder and mix well for 30 seconds.TIPWait until the oil separates from the tomato-onion mixture before proceeding — this ensures the raw taste is gone. - saute · ~6 min
Fry the marinated mutton in the masala.
1.Increase the heat to high. Add the marinated mutton to the pan.2.Sear the meat for 5-6 minutes, stirring continuously, until the pieces are lightly browned on all sides.TIPHigh heat searing locks in the juices and adds a rich depth to the final curry. - simmer · ~2 min
Incorporate yogurt and crushed pepper.
1.Lower the heat to the lowest setting. Slowly stir in the 0.5 cup whisked yogurt, a spoonful at a time, blending continuously.2.Add 1.5 tbsp freshly crushed black peppercorns. Mix well and cook for 2 minutes until the masala is glossy.TIPLow heat prevents the yogurt from curdling. Stir continuously as you add it to create a smooth, emulsified gravy. - pressure cook · ~21 min
Pressure cook the mutton until tender.
1.Transfer the entire mixture to a pressure cooker. Add 1.5 cups of water.2.Close the lid and cook on high heat until the first whistle. Then reduce the heat to low and cook for 15-18 minutes, around 4-5 whistles.3.Turn off the heat and let the pressure release naturally. - simmer · ~6 min
Simmer to adjust consistency and finish with ghee.
1.Once the pressure is released, open the lid. If the gravy is too thin, simmer on high heat for 5 minutes to reduce.2.If too thick, add a splash of water. Stir in 1 tbsp ghee and let it simmer for 1 final minute. - garnish
Finish with lemon juice and fresh garnishes.
1.Squeeze 1 tbsp lemon juice over the curry and give it a final stir.2.Garnish with 1 inch of julienned ginger, 2 tbsp chopped coriander leaves, and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Deeply caramelizing the onions is the single most important step — the darker they get without burning, the richer the gravy will be.
- 2Add yogurt off the heat and stir continuously to prevent it from curdling when incorporated into the hot masala.
- 3Sear the mutton on high heat before pressure cooking to lock in juices and develop a deep, savory crust.
- 4Crush black peppercorns coarsely just before using for maximum aromatic punch — pre-ground pepper will taste flat.
- 5Let the pressure release naturally for 15 minutes after cooking; quick release can toughen the meat.
- 6The curry thickens as it cools, so keep the gravy slightly looser than desired when you turn off the heat.
Adapt it for your goals.
High-Protein
Replace half the mutton with bone-in goat or lamb leg pieces for leaner meat, and add 200g of cubed paneer during the final simmer for extra protein without diluting the Sindhi character.
Low OilLow-Oil
Reduce oil to 1 tablespoon and ghee to 1 teaspoon, and instead of deep-frying the onions, sweat them covered with a splash of water for 20 minutes until soft and golden — the flavor still deepens without the extra fat.
JainJain
Substitute mutton with 500g of cubed paneer or large chunks of bottle gourd (lauki), skip garlic and onion, use asafoetida (hing) in the tempering, and replace yogurt with thick cashew paste for a creamy, onion-garlic-free version.
VeganVegan
Replace mutton with 500g of skinless chickpeas or firm tofu cubes, use coconut yogurt or cashew cream instead of dairy yogurt, and swap ghee for coconut oil or a neutral oil.
Why this is on our healthy list.
Rich in Iron and B Vitamins
Bone-in mutton is a natural source of heme iron and B12, which support red blood cell formation and energy metabolism.
Supports Digestion
Whole spices like cumin, cardamom, cloves, and black pepper stimulate digestive enzymes and can help reduce bloating.
High-Quality Protein
Goat meat provides lean, complete protein essential for muscle repair and satiety, with less fat than beef or pork.
Natural Anti-Inflammatory Properties
Black peppercorns contain piperine, which may enhance nutrient absorption and has mild anti-inflammatory effects.
Frequently asked questions
Yes, but bone-in pieces are strongly recommended because the marrow and collagen enrich the gravy and keep the meat juicier during pressure cooking.
