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Taryal Teewan

Name: Taryal Teewan
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: other
Ingredients: 500 g Mutton (bone-in, cut into 2-inch pieces); 2 pcs Onion (large, thinly sliced); 2 pcs Tomato (medium, pureed); 0.5 cup Curd (full-fat, well-whisked); 2 tbsp Ginger Garlic Paste; 0.25 cup Vegetable Oil; 4 pcs Green Cardamom Pods; 4 pcs Cloves; 1 inch Cinnamon Stick; 0.5 tsp Black Peppercorns; 0.5 tsp Turmeric Powder; 1.5 tsp Red Chili Powder (adjust to taste); 2 tsp Coriander Powder; 1 tsp Garam Masala; 1.5 tsp Salt (or to taste); 2 cup Water (warm); 3 tbsp Coriander Leaves (chopped, for garnish)

RATING

4.3/5(37)

TASTE SCORE

9/10

A classic Sindhi recipe where mutton is first fried ('Taryal') to develop a deep, savory crust, then slow-cooked in a rich curry ('Teewan') of caramelized onions, tomatoes, and yogurt. This hearty dish is celebrated for its robust flavors and tender meat.

PREP

20m

COOK

70m

SERVES

1 SERVING

376 cal

SERVINGS

METHOD · 6 STEPS

Marinate the Mutton
1.In a large bowl, combine the mutton pieces, curd, ginger-garlic paste, turmeric powder, 1 teaspoon of red chili powder, and 1 teaspoon of salt.
2.Mix thoroughly until the mutton is evenly coated.
3.Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
Fry the Mutton
1.Heat the vegetable oil in a heavy-bottomed pan or pressure cooker over medium-high heat.
2.Once the oil is hot, carefully place the marinated mutton pieces in a single layer, reserving the leftover marinade. You may need to do this in batches to avoid overcrowding the pan.
3.Fry for 10-12 minutes, turning occasionally, until all sides are deeply browned and have a nice crust. This step is crucial for the 'Taryal' flavor.
4.Remove the browned mutton with a slotted spoon and set aside.
Caramelize Onions & Bloom Spices
1.In the same oil, add the whole spices: green cardamom pods, cloves, cinnamon stick, and black peppercorns. Sauté for about 30 seconds until they become fragrant.
2.Add the thinly sliced onions to the pan. Fry on medium heat for 15-18 minutes, stirring frequently, until they turn a deep, uniform golden brown. Be patient, as this forms the flavor base of the curry.
Build the Gravy Base
1.Add the tomato puree to the browned onions and cook for 5-7 minutes, stirring until the oil begins to separate from the masala.
2.Stir in the coriander powder, the remaining 0.5 teaspoon of red chili powder, and the remaining 0.5 teaspoon of salt. Cook for another minute until the spices are aromatic.
3.Return the fried mutton pieces to the pan, along with any reserved marinade. Mix well to coat the mutton with the masala and sauté for 2-3 minutes.
Cook the Curry Until Tender
1.Pour in 2 cups of warm water and stir everything together. Bring the curry to a boil.
2.For Pressure Cooker: Secure the lid and cook on medium heat for 5-6 whistles (about 20-25 minutes). Let the pressure release naturally.
3.For Pan Cooking: Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 60-75 minutes, or until the mutton is fork-tender. Stir occasionally.
Finish and Serve
1.Once the mutton is cooked and the gravy has thickened to your liking, sprinkle the garam masala over the top and stir gently.
2.Garnish with freshly chopped coriander leaves.
3.Let the curry rest for at least 10 minutes before serving. This allows the flavors to meld beautifully.
4.Serve hot with Sindhi phulka, naan, or steamed rice.

PRO TIPS

What to keep in mind.

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

1
The key to the deep color and flavor of Taryal Teewan is patiently frying the onions until they are a uniform, deep golden brown. Don't rush this step.
2
Frying the mutton before adding it to the gravy sears the outside, locking in juices and adding a rich, caramelized flavor that is essential to the dish.
3
Use full-fat, well-whisked yogurt at room temperature and add it during marination to ensure a creamy texture without curdling.
4
Like many curries, Taryal Teewan tastes even better the next day as the flavors meld and deepen overnight.

RECIPE VARIATIONS

Adapt it for your goals.

Protein Swap

Replace mutton with bone-in chicken pieces. Reduce the cooking time accordingly; chicken will cook in about 3-4 whistles in a pressure cooker or 30-40 minutes in a pan.

Add Vegetables

Add 2 peeled and cubed potatoes along with the mutton to make a classic 'Aloo Gosht'. The potatoes will absorb the delicious gravy.

Richer Flavor

Substitute vegetable oil with ghee (clarified butter) for a richer, more aromatic flavor profile.

HEALTH BENEFITS

Why this is on our healthy list.

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Excellent Source of Protein

Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and overall body function.

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Rich in Iron and B-Vitamins

This dish provides a significant amount of heme iron, which is vital for preventing anemia, and B-vitamins like B12, which support nerve function and energy production.

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Immunity-Boosting Spices

The blend of spices like turmeric, ginger, garlic, and cloves contains powerful antioxidants and anti-inflammatory compounds that can help strengthen the immune system.

QUESTIONS?

Frequently asked questions

One serving contains approximately 570 calories, primarily from the mutton and oil. This is an estimate and can vary based on the specific cut of meat and amount of oil used.

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