Sindhi Mutton Curry/Sindhi Teevan

Prep Time: 20 mins I Cooking Time: 1 hr. I Serve: 2 - 3

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Spicy Sindhi Mutton Curry is also known as Teevan. In this recipe, mutton pieces are slow cooked in a tomato-yogurt-based gravy with flavorful masalas. This mutton curry is spicy and all things delicious. Spicy and bursting with mixed flavor's this mutton curry will definitely be one of its favorites'. This delicious curry can be enjoyed with plain rice or phulkas/rotis or steamed boiled rice.

Ingredients :-

For Sindhi Garam Masala Powder :-

1.5 tsp. Cumin Seeds 7-8 Cloves 8-10 Green Cardamom 1 tsp. Fennel Seeds 2 tsp. Black Peppercorns 1 inch. Cinnamon Stick 2 tsp. Dried Rose Petals

1 Black Cardamom

For curry :-

½ kg/1.1 lb. Mutton Bone-In (Curry-cut) ½ kg/1.1 lb. Mutton Chops 6 tbsp./90 ml. Vegetable Oil 3 Green Cardamom (slightly crushed) 1 tbsp. Ginger Garlic (minced) (10-12 Garlic Cloves + 1 inch Ginger piece) 4 Onions, med-size (sliced to rings) 2 Tomatoes, med-size (roughly chopped) 2.5 tsp. Red Chili Powder 1.5 tsp. Turmeric Powder 1 tsp. Coriander Powder ½ tsp. Cumin Powder Salt to taste 1 cup/240 g. (approx. ) Curd/Yogurt 2 Green Chilies (stems removed & cut into half) 1 cup/240 ml. Hot Water 2.5 tsp Sindhi Garam Masala Powder (prep earlier) Fresh chopped green Coriander (to garnish) Method :-

Heat a non-stick pan and add all the whole spices mentioned under the (Rara garam masala powder list) to the pan/kadai and dry roast for 4-5 mins on low flame until fragrant. Stir continuously. Once completely roasted, switch off the gas and allow them cool down

Once cold add all the roasted spices(whole) to the grinder jar and grind to a fine powder (Garam Masala). Set aside for later use

Heat oil in a pressure cooker low medium flame. Once it gets hot add whole green cardamoms (slightly crushed) + minced ginger and garlic to the pressure cooker. Stir for 3-4 mins on low medium flame. Stir continuously until light golden brown

Next add the sliced onion rings to the pressure cooker and stir continuously for next 8-10 mins on low medium flame until the onion colour changes to light golden brown

Once the onion colour changes to light golden brown add tomatoes + red chili powder + turmeric powder + coriander powder + cumin powder + salt to the pressure cooker. Mix well and stir for 3-4 mins on low med flame until tomatoes starts turning soft

Next, add curd/yogurt + green chilies to the pressure cooker. Mix well and stir for another 4-5 mins on low medium flame until tomatoes get soft and mushy. Stir continuously

Once the oil separates from the masala add the mutton pieces and chops to the pressure cooker. Mix well with the masala and stir for 3-4 mins on low med flame

Add hot water to the pressure cooker and mix gently. Close the lid of the pressure cooker and pressure cook for 4-5 whistles on low medium flame. After that switch off the gas and allow the pressure to release naturally

Once the pressure is released, naturally open the lid of the cooker and check if the mutton has cooked properly or not? If the mutton is cooked properly and the gravy has thickened then add 2.5 tsp. of Sindhi garam masala powder (prep earlier) to the pressure cooker and garnish with freshly chopped green coriander.

Time to Taste :)

Enjoy with Sindhi Ghee Roti, Butter Naan, Garlic Naan, laccha paratha or steamed ghee rice with chilled onion and lemon salad, mint curd raita and sindhi papad

Note : adjust the spice levels to taste