Sindhi Mutton Curry

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.