Sindhi Mutton Teevan
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
5 steps. 60 minutes total.
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The 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.
- 2Using bone-in mutton pieces adds immense flavor and richness to the gravy compared to boneless cuts.
- 3Always use hot water when adding to the curry. Cold water can cause the mutton to toughen.
- 4The process of 'Bhunai' (sautéing the masala until oil separates) is key to developing the complex flavors of the curry. Don't rush this step.
- 5For a richer taste, use ghee instead of oil.
- 6This curry tastes even better the next day as the flavors deepen and mature overnight.
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 VegetablesAdd Vegetables
Add 2 medium potatoes, peeled and quartered, along with the hot water before pressure cooking for a more wholesome meal.
Cooking MethodCooking 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 EnhancementFlavor Enhancement
For a slightly different flavor profile, add 1 teaspoon of fennel powder (saunf) along with the other powdered spices.
Why this is on our healthy list.
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.
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.
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.
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.
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.
