Sindhi Saela Mutton Curry
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Mutton
Clean 1 kg of mutton thoroughly. No marination is required for this recipe, as the mutton will cook in its own juices.
Heat Oil and Add Whole Spices
Heat approximately 120 ml (1/2 cup) of mustard oil in a kadai (wok) until it starts smoking, indicating it's ready. Add 1 bay leaf, 1 cinnamon stick, and 2 green cardamoms to the hot oil.
Sauté Onions
Immediately add 400-500g of finely chopped onions to the kadai. the onions until they turn light pink, stirring frequently.
Add Aromatics
Add 1 tbsp of finely chopped green chilies, 2 tbsp of finely chopped garlic, and 2 tbsp of finely chopped ginger. for to release their flavors into the oil.
Add Mutton and Basic Spices
Add the cleaned mutton pieces to the kadai. Then, add 1.5 tsp of salt (or to taste), 1 tsp of turmeric powder, 1 tsp of red chili powder, and 2 tbsp of coriander powder. Mix all ingredients well for .
Initial Cooking of Mutton
Cover the kadai with a lid and cook the mutton on high flame for . This helps the mutton release its juices.
Add Tomatoes
After , remove the lid and check the mutton. Add 250-300g of ground tomatoes to the mutton. Mix well to combine.
Cook with Tomatoes
Cover the kadai again and cook for another on medium flame, allowing the tomatoes to soften and blend with the mutton juices and spices. Stir occasionally to prevent sticking.
Incorporate Yogurt and Garam Masala
Remove the lid and add 1/2 cup of yogurt to the mutton. Then, add 1 tsp of cumin powder and 2 tsp of garam masala. Mix thoroughly.
Bhunao (Sauté) on High Flame
the mutton mixture on high flame for , stirring continuously, until the oil separates from the masala. This step is crucial for developing deep flavors and a rich color.
Slow Cook until Tender
Add fresh chopped coriander to the mutton. Mix it in, then cover the kadai and the flame to low. Cook for approximately , or until the mutton is completely tender and can be easily broken with a spoon. Remember to stir occasionally to prevent burning.
Final Touches and Serve
After , check the mutton for tenderness. If needed, add a little hot water if the gravy has become too thick. Sprinkle a pinch of freshly ground black pepper over the cooked mutton. Serve hot with roti, naan, or laccha paratha.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
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