Sindhi Teevan( Mutton Curry)

Prep time: 15 mins

Cooking Time:1 hr 15 mins

Total Time: 1 hr 30 mins

Servings:4

Sindhi Teevan or Mutton Curry is very specific to the Sindhi Cuisine. The edifice for the success of this recipe is bhuno-ing the mutton. Bhuno is a combination of stir frying, sauteing and stewing. This browning of the mutton is so skillfully done that there are no traces of the chopped onions or tomatoes.This dish till date holds a grandeur during traditional functions or family gatherings and feasts. It is aptly said that cooking one dish of Teevan is equivalent to several other dishes. I have childhood memories of my grandfather who was very particular about the meat parts that went into the making of this dish. He would very judiciously select the meat parts from the butcher whom he had known for years. In today’s times, some cook this dish in the pressure cooker since the quality of mutton varies from place to place.

Ingredients:

500 grams mutton
250 grams peeled and chopped onions
150 grams tomatoes chopped or puree
1 tablespoon ginger garlic paste
3-4 green chillis chopped
2 tablespoon beaten curd
2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/2 teaspoon garam masala powder
1.5 teaspoon salt adjust to taste
1 bay leaf
1/2 inch cinnamom
1 black cardamom
handful of coriander leaves for garnishing
3 tablespoon oil for cooking
water 1.5 cup or as needed

Method:

Heat oil and a heavy pan and saute the dry whole spice- bay leaf, cardamom, and cinnamom,
Add the chopped onions and saute on medium heat till translucent
Add the mutton pieces, turmeric powder, green chillies and salt.
Saute (bhunao) nicely till the mutton is browned. In between add ginger – garlic paste and tomatoes and brown nicely.
Add the remaining dry spice powders and curd. Leave aside garam masala powder for later Saute nicely.
Add a little bit of water intermittently-perhaps twice or thrice, to prevent burning and the gravy turns out smooth and creamy.
Finally add the required quantity of water to the mutton and brig to boil.
Reduce flame and let the mutton simmer for half an hour.
At this stage sprinkle garam masala powder and chopped coriander leaves.
Cover and continue to simmer for another 15 to 20 minutes. chekc for doneness and salt
Serve hot with rotis or rice.