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A rich and aromatic Sindhi mutton curry where tender meat is slow-cooked in a deep brown gravy. The star of the show is black cardamom, which lends a unique smoky flavor to this traditional dish. Perfect with hot rotis or rice.
For 4 servings
Marinate the Mutton
Caramelize the Onions
Sauté Spices and Sear Mutton
A rich and aromatic Sindhi mutton curry where tender meat is slow-cooked in a deep brown gravy. The star of the show is black cardamom, which lends a unique smoky flavor to this traditional dish. Perfect with hot rotis or rice.
This indian recipe takes 90 minutes to prepare and yields 4 servings. At 396.84 calories per serving with 37.59g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Develop the Gravy Base
Cook the Mutton Until Tender
Finish and Garnish
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to 2-3 whistles or simmer in a pot for 25-30 minutes.
Add 2 peeled and cubed potatoes along with the mutton to make it a more wholesome 'Aloo Gosht' style curry.
Add 2-3 slit green chilies along with the tomato puree for an extra kick of heat.
For a richer, creamier texture, you can add 1-2 tablespoons of cashew paste along with the tomato puree.
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 by supporting red blood cell production.
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory benefits, which can help reduce inflammation and support a healthy immune system.
One serving of this Sindhi Mutton curry contains approximately 570-600 calories, primarily from the mutton and the oils used in cooking.
This dish can be part of a balanced diet. Mutton is an excellent source of protein and iron. However, it is also high in saturated fat and calories. To make it healthier, you can trim excess fat from the mutton and use oil sparingly.
The signature dark color comes from patiently and slowly caramelizing the onions until they are a deep golden brown. This process, known as 'bhunai', is the most critical step and should not be rushed.
Yes, absolutely. You can cook it in a heavy-bottomed pot or a Dutch oven. After adding water, bring it to a boil, then cover and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender. You may need to add more hot water during the cooking process.
This curry pairs beautifully with hot Phulkas (rotis), naan, or Sindhi Bhuga Chawal (caramelized onion rice). A side of fresh onion salad and raita also complements the rich flavors.
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