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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.
For 4 servings
Marinate the Mutton
Fry the Mutton
Caramelize Onions & Bloom Spices
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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.
This Sindhi recipe takes 90 minutes to prepare and yields 4 servings. At 380.7 calories per serving with 37.15g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy Base
Cook the Curry Until Tender
Finish and Serve
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 2 peeled and cubed potatoes along with the mutton to make a classic 'Aloo Gosht'. The potatoes will absorb the delicious gravy.
Substitute vegetable oil with ghee (clarified butter) for a richer, more aromatic flavor profile.
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and overall body function.
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.
The blend of spices like turmeric, ginger, garlic, and cloves contains powerful antioxidants and anti-inflammatory compounds that can help strengthen the immune system.
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.
Taryal Teewan can be part of a balanced diet. It's high in protein and iron from mutton. However, it is also rich in fats. To make it healthier, use a leaner cut of mutton, reduce the amount of oil, and serve it with whole-grain flatbreads or brown rice.
Yes, you can use boneless mutton, but bone-in pieces are traditionally preferred as the bones add significant depth and flavor to the gravy. If using boneless, you may need to slightly reduce the cooking time.
To get perfectly browned onions, maintain a consistent medium to medium-low heat and stir frequently. If they start to brown too quickly, reduce the heat or add a splash of water to slow down the cooking process.
It pairs beautifully with traditional Sindhi Phulka (thin rotis), naan, or steamed basmati rice. A simple side salad of sliced onions and lemon wedges complements the rich curry.