Seyal Gosht

Meat cooked entirely without added water — the Sindhi 'seyal' technique, where bone-in lamb or mutton is cooked in a heavy-bottomed vessel with only sliced onion, tomato, ginger-garlic paste, whole spices, and oil; the natural moisture in the onion and tomato generates enough steam to cook the meat through without a single drop of added water. The result is a thick, intensely concentrated, almost dry masala coating the meat, with the onion having caramelised into the gravy. The seyal method is considered the most flavourful of all Sindhi meat preparations because nothing is diluted; the technique requires attentive stirring and correct heat to prevent burning. Also made with chicken as seyal murghi.