Sindhi Mutton Curry

Name: Sindhi Mutton Curry
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2-3 servings
Cuisine: Sindhi
Ingredients: 500 grams Mutton, cut into pieces; 2 tablespoons mustard oil; 2 Onion, finely chopped; 2 tablespoons ginger-garlic paste; 2 Tomato, pureed; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon coriander powder; 1 teaspoon Cumin, seeds; 2 cardamom, green; 2 Clove; 1 Bay Leaf; 1 cinnamon stick; 1 cup Yogurt, whisked; salt, to taste; 2 tablespoons Cilantro, chopped

Bone-in goat slow-cooked in a dark, tamarind-sharpened Sindhi masala — onions fried to deep mahogany, tomato and ginger-garlic paste added, the meat browned in the masala and then simmered with whole spices, dried plums (alu bukhara), yogurt, and a finishing pour of tamarind pulp that gives the gravy its distinctive sour-sweet complexity. The dried plum is a Sindhi signature in meat curries, adding a fruity tartness that balances the chilli heat and the rich bone-in mutton fat. Made at every Sindhi family celebration; the standard against which all other Sindhi meat preparations are measured.

Cuisines

Sindhi

Best for

Lunch Dinner

Build a full meal around Sindhi Mutton Curry

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 50 min Total: 70 min 2-3 servings

Ingredients

	500 grams	Mutton , cut into pieces
	2 tablespoons	Mustard oil
	2	Onion , finely chopped
	2 tablespoons	Ginger-garlic paste
	2	Tomato , pureed
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Coriander powder
	1 teaspoon	Cumin , seeds
	2	Cardamom , green
	2	Clove
	1	Bay Leaf
	1	Cinnamon stick
	1 cup	Yogurt , whisked
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped

Instructions

1 Heat mustard oil in a heavy-bottomed pan until it starts to smoke.
2 Add cumin seeds, green cardamoms, cloves, bay leaf, and cinnamon stick. Fry for a few seconds until aromatic.
3 Add the chopped onions and sauté until golden brown.
4 Stir in the ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.
5 Add the mutton pieces and sear them on high heat until they are browned on all sides.
6 Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for another 2 minutes.
7 Pour in the tomato puree and cook until the oil separates from the masala.
8 Reduce the heat and add the whisked yogurt gradually, stirring continuously to prevent curdling.
9 Cover the pan and let the curry simmer on low heat for about 30-35 minutes, or until the mutton is tender.
10 Garnish with fresh coriander leaves before serving.

Tips

For a richer flavor, marinate the mutton with yogurt and spices for a few hours before cooking.