👁️ K ❤️ K
Restaurant-Style Sindhi Mutton Curry
Ingredients
- 3 tbsp oil
- 1-inch cinnamon stick
- 1 bay leaf
- 3 onions, finely chopped
- 1–2 green chillies, chopped
- 1 tsp ginger, chopped
- 1 tsp garlic, chopped
- 400 g mutton
- 1½ tsp Prayosha Meera Meat Masala
- ¼ tsp Prayosha Meera Turmeric Powder
- ½ tsp Prayosha Meera Kashmiri Red Chilli Powder
- 2 tsp Prayosha Meera Coriander Powder
- 2 tomatoes, finely chopped
- 2 green cardamoms, crushed
- Salt to taste
- Water, as required
- Fresh coriander leaves, for garnish
Step by Step Guide
- Heat 3 tbsp oil in a kadhai. Add the cinnamon stick, bay leaf, and chopped onions. Sauté for 2–3 minutes.
- Add the chopped ginger and chopped garlic. Cook for 3–4 minutes until the onions turn light golden brown.
- Add the 400 g mutton and cook on high heat for 4–5 minutes, stirring well.
- Add 1½ tsp Prayosha Meera Meat Masala and salt to taste. Mix well and cook until the mutton is half cooked.
- Add the chopped tomatoes and green chillies. Cook for 5–6 minutes until the tomatoes soften.
- Add ¼ tsp Prayosha Meera Turmeric Powder, ½ tsp Prayosha Meera Kashmiri Red Chilli Powder, 2 tsp Prayosha Meera Coriander Powder, and the crushed green cardamom. Mix well and cook for 7–8 minutes.
- Pour in water as required, cover the kadhai, and cook for 20–25 minutes, or until the mutton becomes tender.
- Garnish with fresh coriander leaves and serve the hot Sindhi Mutton Curry with roti, naan, paratha, or steamed rice.
