Step 1: Marinate Mutton

In a bowl, add 250 gms of mutton. Add 2 Tsp ginger garlic paste, 1 Tsp coriander powder, 1 Tsp red chili powder, 1/2 Tsp turmeric powder, 1 Tsp salt, and 1/2 cup yogurt. Mix all ingredients thoroughly with the mutton. Let it rest for 60 minutes for marination.

Step 2: Prepare Base for Gravy

In a pressure cooker, add 1 tbsp ghee and 2 tbsp oil. Once hot, add dry condiments: bay leaf, cinnamon stick, cloves, and black cardamom. Sauté for a few seconds until fragrant.

Step 3: Brown Onions

Add 3 chopped onions to the cooker. Cook them until they turn nice and brown, which should take approximately 5-7 minutes, stirring frequently.

Step 4: Add Green Chilies and Ginger

Once the onions are browned, add chopped green chilies and ginger. Sauté for 1-2 minutes.

Step 5: Cook Marinated Mutton

Add the marinated mutton to the cooker. Mix well with the onions and spices. Cook for 5-7 minutes, stirring occasionally, until the mutton changes color.

Step 6: Pressure Cook Mutton (First Round)

Add 2 cups of water to the mutton in the cooker. Close the pressure cooker lid and cook for 3 whistles to tenderize the mutton.

Step 7: Add Tomato Puree and Spices

Once the pressure is released, open the cooker. Add pureed tomatoes (from 3 tomatoes) to the mutton. Then, add salt (to taste), red chili powder, turmeric powder, coriander powder, and mutton masala. Mix all the spices and tomato puree with the mutton.

Step 8: Simmer Gravy

Cook the gravy on medium heat for about 12 minutes, stirring occasionally, until the oil separates from the gravy and it thickens.

Step 9: Add Kasuri Methi

Add roasted Kasuri Methi (fenugreek leaves) to the gravy. Mix well to incorporate the flavor.

Step 10: Pressure Cook Mutton (Second Round)

Add 1.5 cups of water (or adjust as per your desired gravy consistency). Close the pressure cooker lid and cook for 2 more whistles to ensure the mutton is perfectly tender and the flavors are well combined.

Step 11: Garnish and Serve

Once the pressure is released, open the cooker. The Mutton Sindhi Teevan is ready. Garnish with fresh coriander leaves. Serve hot with rice, roti, naan, or kulcha. The video shows it served with Bugga Chawal.

• Marinating mutton for an hour enhances flavor and tenderness.

• Browning onions properly adds depth of flavor and color to the curry.

• Adjust water quantity for desired gravy consistency.

• Can be made spicier by adding more green chilies or red chili powder.

• Vegetables like potatoes can be added for a heartier dish.