Sindhi Saela Mutton Curry

Step 1: Prepare Mutton

Clean 1 kg of mutton thoroughly. No marination is required for this recipe, as the mutton will cook in its own juices.

Step 2: 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.

Step 3: Sauté Onions

Immediately add 400-500g of finely chopped onions to the kadai. Sauté the onions until they turn light pink, stirring frequently.

Step 4: Add Aromatics

Add 1 tbsp of finely chopped green chilies, 2 tbsp of finely chopped garlic, and 2 tbsp of finely chopped ginger. Sauté for 2-3 seconds to release their flavors into the oil.

Step 5: 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 2-3 minutes.

Step 6: Initial Cooking of Mutton

Cover the kadai with a lid and cook the mutton on high flame for 5 minutes. This helps the mutton release its juices.

Step 7: Add Tomatoes

After 5 minutes, remove the lid and check the mutton. Add 250-300g of ground tomatoes to the mutton. Mix well to combine.

Step 8: Cook with Tomatoes

Cover the kadai again and cook for another 5-6 minutes on medium flame, allowing the tomatoes to soften and blend with the mutton juices and spices. Stir occasionally to prevent sticking.

Step 9: 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.

Step 10: Bhunao (Sauté) on High Flame

Sauté the mutton mixture on high flame for 5-7 minutes, stirring continuously, until the oil separates from the masala. This step is crucial for developing deep flavors and a rich color.

Step 11: Slow Cook until Tender

Add fresh chopped coriander to the mutton. Mix it in, then cover the kadai and reduce the flame to low. Cook for approximately 30-40 minutes, or until the mutton is completely tender and can be easily broken with a spoon. Remember to stir occasionally to prevent burning.

Step 12: Final Touches and Serve

After 30-40 minutes, 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.

• Do not marinate the mutton; it cooks in its own juices for enhanced flavor.

• Ensure mustard oil is heated until smoke appears to remove its pungent raw smell.

• Stir the mutton occasionally while cooking to prevent it from sticking to the bottom of the pan.

• If the liquid dries out during slow cooking, add a little hot water to maintain moisture.