Sindhi Bhugal Mutton - By Chef Kanak

Step 1: Prepare Garam Masala

Add black pepper, green cardamom, 2 tbsps coriander seeds, 2 tsps cumin seeds, 1 pc black cardamom, 10-12 pcs cloves, and 1-2 pcs cinnamon sticks to a pan. Roast them until fragrant, then cool and transfer into a blender. Blend it well to a slightly coarse powder.

Step 2: Sauté Onions

In a pressure cooker, heat 4 tbsps oil and 2 tbsps ghee. Add 2-3 bay leaves and 1/2 kg roughly chopped onions. Mix and cook until the onions turn golden brown.

Step 3: Prepare Ginger-Garlic-Chilli Paste

Take 10-12 garlic pods, 2 pcs ginger, and 1-2 green chillies. Crush them well using a mortar and pestle.

Step 4: Add Aromatics and Spices

Add the crushed ginger-garlic-chilli paste over the golden-brown onions. Mix it well and cook for a few minutes. Then add 1 tsp salt, 1/2 tsp haldi powder, 2 tsps Kashmiri Red Chilli powder, 2 tsps coriander powder, and 2-3 tsps of the prepared mutton masala. Mix and cook until the spices are fragrant and the oil separates.

Step 5: Add Tomatoes and Mutton

Add a splash of water (about 1/4 cup) to the cooked spices. Then add 3-4 chopped tomatoes and toss well. Add 1/2 kg mutton pieces and mix well to coat the mutton with the masala. Add 1/2 cup water and mix again.

Step 6: Pressure Cook Mutton

Cover the pressure cooker and cook until 2 whistles. Release the pressure, then open the lid and mix the mutton and gravy.

Step 7: Add Lotus Stem and Cook Again

Add 8-10 pcs of chopped beeh (lotus stem) to the mutton. Mix well. Add 2-3 cups of water and mix again. Cover the pressure cooker and cook again until 5-6 whistles. Release the pressure naturally.

Step 8: Final Touches and Serve

Open the cooker, check that the beeh and mutton are cooked and tender. Mix and cook for another minute. Garnish with fresh coriander and slit green chillies. Serve hot with rice roti and rice.

• Ensure onions are cooked until golden brown for a rich flavor base.

• Adjust green chillies according to your spice preference.

• Allow the pressure cooker to release pressure naturally for best results.

• You can use store-bought garam masala if you prefer, but homemade adds a unique freshness.

• For a thicker gravy, cook for a few more minutes after adding water in the final step, uncovered.