Is Sindhi Mutton Teevan healthy?

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.

Can I make this curry without a pressure cooker?

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.

My gravy isn't dark enough. What did I do wrong?

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.

Can I use boneless mutton?

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.

How can I store leftovers?

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.

Home / Recipes / indian / Sindhi Mutton Teevan

indianMediumnon vegetariangluten freenut freelow carb

Sindhi Mutton Teevan

POPULARITY

0.0/5

TASTE SCORE

9/10

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.

PREP

20m

COOK

60m

SERVES

1 SERVING

395 cal

SERVINGS

INSTRUCTIONS

5 steps. 60 minutes total.

5 STEPS

1
Step 1
- a.Marinate the Mutton
- b.In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, and coriander powder.
- c.Mix thoroughly to ensure each piece of mutton is well-coated.
- d.Cover the bowl and let it marinate for at least 30 minutes at room temperature. For best results, marinate for 2-4 hours in the refrigerator. If refrigerated, bring it to room temperature for 20 minutes before cooking.
2
Step 2
- a.Caramelize Onions & Spices
- b.Place a pressure cooker over medium-high heat and add the oil or ghee. Once hot, add the whole spices: bay leaves, black and green cardamoms, cinnamon stick, and cloves.
- c.Sauté for about 30-45 seconds until they become fragrant.
- d.Add the thinly sliced onions and a pinch of salt. Fry, stirring frequently, for 12-15 minutes until they turn a deep, even golden brown. This step is crucial for the rich color and flavor of the gravy.
3
Step 3
- a.Sauté the Mutton (Bhunai)
- b.Add the marinated mutton to the cooker. Increase the heat to high and sauté for 7-8 minutes, stirring continuously, until the mutton is browned and the moisture from the yogurt has mostly evaporated.
- c.Add the tomato puree and salt. Continue to cook (bhuno) for another 6-7 minutes, until the tomatoes are cooked down and you see oil separating from the masala at the edges.
4
Step 4
- a.Pressure Cook to Tenderness
- b.Pour in 2.5 cups of hot water and stir well, scraping the bottom of the cooker to deglaze any flavorful bits.
- c.Secure the lid of the pressure cooker. Bring to high pressure (the first whistle).
- d.Reduce the heat to medium-low and cook for 20-25 minutes (or about 5-6 whistles, depending on your cooker and the cut of mutton).
- e.Turn off the heat and allow the pressure to release naturally. This process helps in making the mutton exceptionally tender.
5
Step 5
- a.Finish and Garnish
- b.Once the pressure has fully released, carefully open the lid. Check if the mutton is tender; if not, pressure cook for another 5-7 minutes.
- c.Stir in the garam masala and slit green chilies.
- d.Simmer the curry on low heat, uncovered, for 3-5 minutes to allow the flavors to meld and to achieve your desired gravy consistency.
- e.Garnish with freshly chopped coriander leaves. Serve hot with phulka, naan, or steamed rice.

PRO TIPS

What to keep in mind.

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

1
The secret to the authentic dark color and deep flavor of Teevan is perfectly caramelized onions. Be patient and fry them until deep golden brown, but avoid burning them.
2
Using bone-in mutton pieces adds immense flavor and richness to the gravy compared to boneless cuts.
3
Always use hot water when adding to the curry. Cold water can cause the mutton to toughen.
4
The process of 'Bhunai' (sautéing the masala until oil separates) is key to developing the complex flavors of the curry. Don't rush this step.
5
For a richer taste, use ghee instead of oil.
6
This curry tastes even better the next day as the flavors deepen and mature overnight.

RECIPE VARIATIONS

Adapt it for your goals.

Protein Swap

Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to about 10-12 minutes (2-3 whistles).

Add Vegetables

Add 2 medium potatoes, peeled and quartered, along with the hot water before pressure cooking for a more wholesome meal.

Cooking Method

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.

Flavor Enhancement

For a slightly different flavor profile, add 1 teaspoon of fennel powder (saunf) along with the other powdered spices.

HEALTH BENEFITS

Why this is on our healthy list.

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Rich in Protein

Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.

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Excellent Source of Iron

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.

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Immunity-Boosting Spices

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.

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Provides Essential B-Vitamins

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.

QUESTIONS?

Frequently asked questions

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.

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Sindhi Mutton Teevan

For 4 servings

5 steps. 60 minutes total.

Step 1

Step 2

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