Sindhi Mutton Curry
— a deeply flavorful, spicy, and aromatic dish that perfectly reflects Sindhi cuisine’s love for bold masalas and rich gravies 🍖🔥
🧂 Ingredients
For the Curry:
Mutton (bone-in pieces) – 1 kg
Potatoes – 2 medium (peeled & cubed)
Onions – 3 large (finely sliced)
Tomatoes – 3 large (chopped or pureed)
Yogurt (curd) – ½ cup (well beaten)
Ginger-garlic paste – 2 tbsp
Green chilies – 2 (slit)
Oil or ghee – 4 tbsp
Salt – to taste
Spices:
Red chili powder – 1½ tsp
Turmeric – ½ tsp
Coriander powder – 1½ tsp
Cumin powder – ½ tsp
Garam masala – 1 tsp
Black pepper – ½ tsp
Bay leaf – 1
Cloves – 3–4
Green cardamoms – 2
Cinnamon stick – 1 inch
Fresh coriander leaves – handful (for garnish)
👩🍳 Preparation Steps
1. Heat the Oil & Sauté Onions
In a heavy-bottomed pan or pressure cooker, heat oil or ghee.
Add bay leaf, cloves, cardamoms, and cinnamon. Let them splutter.
Add sliced onions and sauté till golden brown — this gives the curry its base flavor.
2. Add Ginger-Garlic & Tomatoes
Add ginger-garlic paste and sauté for 1 minute till the raw smell disappears.
Add tomatoes (or puree), and cook till oil separates from the masala.
Add turmeric, red chili powder, coriander, and cumin powder.
3. Add the Mutton
Add mutton pieces and sauté for 10–15 minutes till well coated and browned.
Add yogurt, mix well, and cook till oil begins to release again.
4. Add Water & Simmer
Add 2 cups of water (or as needed for gravy).
Cover and cook:
In a pressure cooker: 4–5 whistles (then simmer for 10 min)
In a pan: Cover and simmer for 45–50 minutes till mutton is tender
5. Add Potatoes
Add the potato cubes and green chilies.
Continue to simmer for 10–15 minutes till the potatoes are cooked and the gravy thickens beautifully.
6. Finish & Garnish
Sprinkle garam masala and black pepper.
Stir well and cook for 2 minutes.
Garnish with chopped coriander leaves.
🍽️ To Serve
Serve hot with:
Steamed rice, or
Bhuga Chawal (caramelized onion rice), or
Tandoori roti / phulka
💡 Chef’s Tips
Use bone-in mutton — it enhances the flavor of the gravy.
Fry onions patiently; they form the heart of the curry.
A spoon of desi ghee added before serving enhances richness.
You can add lotus stem (bhae) for the classic Sindhi Bhae Aloo Mutton version.