Sindhi Mutton Recipe

Cooking Directions

• STEP 1.Marinate the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it rest for at least 30 minutes.
• STEP 2.Heat oil in a pressure cooker and add whole spices like cinnamon, cloves, and cardamom. Saute until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and cook until the raw smell disappears.
• STEP 4.Add chopped tomatoes and cook until they turn soft and mushy. Add the marinated mutton pieces and cook for a few minutes.
• STEP 5.Add coriander powder, cumin powder, garam masala, and salt. Mix well to coat the mutton with the spices.
• STEP 6.Add water and pressure cook for about 20-25 minutes or until the mutton is tender and cooked through.
• STEP 7.Once the pressure is released, open the cooker and simmer the gravy for a few more minutes to thicken it.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Marinating the mutton helps to tenderize the meat and infuse it with flavors.
• You can adjust the spice levels according to your preference by adding more or less red chili powder.
• For a richer gravy, you can add a tablespoon of cashew paste or cream.
• If you don't have a pressure cooker, you can cook the mutton in a heavy-bottomed pan on low heat until tender.

Storage and Serving

• Sindhi Mutton can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Sindhi Mutton with steamed rice, jeera rice, or roti for a complete meal.