Sindhi Teewan / Sindhi Mutton

Step 1: Heat Oil and Fry Onions

Add 3 tablespoons of oil to a handi or pot. Once hot, add 3 finely chopped onions and fry them until they turn brown.

Step 2: Add Ginger and Green Chillies

Once the onions are brown, add grated ginger and chopped green chillies. Sauté this mixture for 3-4 minutes until fragrant.

Step 3: Add Mutton and Salt

Add 250 grams of cleaned mutton to the pot and mix it well with the sautéed onions, ginger, and chillies. Then, add salt to taste.

Step 4: Cook Mutton Partially

Cover the pot and cook the mutton for 10 minutes, allowing it to soften slightly and release its juices.

Step 5: Add Turmeric and Coriander Powder

Uncover the pot, stir the mutton, then add turmeric powder and coriander powder. Mix well and continue to cook for another 5 minutes.

Step 6: Incorporate Tomato Puree and Red Chilli

Add tomato puree (made from 3 tomatoes) to the mutton. Mix thoroughly. Add more salt to taste and red chilli powder. Cover the pot and cook on a low flame for 15 minutes, allowing the tomatoes to cook down and the spices to meld.

Step 7: Add Yogurt and Water

Add 2 teaspoons of yogurt (optional) and mix it into the curry. Then, pour in 1.5 cups of water (or adjust quantity based on desired gravy consistency). Cover the pot and continue to cook until the mutton is completely tender and the gravy has thickened.

Step 8: Prepare and Add Tempering

In a separate small pan, heat a little oil. Add Kasuri Methi and garam masala (or meat masala) and sauté briefly until fragrant. Pour this prepared tempering into the mutton curry and mix it in well.

Step 9: Garnish and Serve

Finally, garnish the Sindhi Teewan with fresh chopped cilantro and give it a final stir. Transfer the hot Sindhi Teewan/Mutton to a serving bowl.

Step 10: Enjoy Your Meal

Serve the delicious Sindhi Teewan hot with rice, roti, ghona, or naan.

• For a quicker cooking time, use a pressure cooker instead of a handi.

• Adjust the quantity of water to achieve your desired gravy consistency.

• Some variations of Sindhi Teewan include adding lotus stem (kamal kakdi) or potatoes along with the mutton.