Authentic Sindhi Mutton Curry (Gosht) recipe

 

Sindhi Mutton Curry (Sindhi Gosht)

A slow-cooked, aromatic mutton curry with deep Sindhi flavors—tender meat in a rich, spicy gravy.

🍖 Ingredients (Serves 4-6)

Main Ingredients:

• 1 kg (2.2 lbs) mutton (goat or lamb), bone-in pieces
• 3 large onions, finely sliced
• 3 tomatoes, pureed
• 1 cup yogurt (whisked)
• 4 tbsp mustard oil (or ghee)
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• Fresh coriander leaves (for garnish)

Whole Spices:

• 2 bay leaves
• 4 cloves
• 2-inch cinnamon stick
• 4 green cardamom pods
• 1 black cardamom
• 1 tsp cumin seeds

Ground Spices:

• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1.5 tbsp red chili powder (adjust to taste)
• 1 tsp garam masala
• Salt to taste

👩‍🍳 Step-by-Step Cooking Instructions

Step 1: Marinate the Mutton

1. Wash and drain the mutton pieces.
2. In a bowl, mix mutton with yogurt, ginger-garlic paste, turmeric, red chili powder, and salt.
3. Let it marinate for at least 1 hour (overnight for best results).

Step 2: Fry the Onions

1. Heat mustard oil in a heavy-bottomed pot until smoky.
2. Add sliced onions and fry on medium heat until golden brown (~10 mins).
3. Remove half the onions and set aside for garnish.

Step 3: Cook the Whole Spices

1. In the same oil, add bay leaves, cloves, cinnamon, cardamom, and cumin seeds.
2. Sauté for 30 seconds until fragrant.

Step 4: Brown the Mutton

1. Add marinated mutton and cook on high heat for 5-7 mins until browned.
2. Add coriander powder, cumin powder, and green chilies. Mix well.

Step 5: Slow-Cook the Curry

1. Add tomato puree and cook until oil separates (~8-10 mins).
2. Pour in 3 cups hot water, cover, and simmer on low heat for 1.5-2 hours (or pressure cook for 6-7 whistles).
3. Once meat is tender, sprinkle garam masala and garnish with fried onions and coriander.

🍽 Serving Suggestions

• 🥖 With Roti/Naan: Perfect for soaking up the rich gravy.
• 🍚 With Steamed Rice: A classic Sindhi combo.
• 🥒 Side Salad: Onion rings, lemon wedges, and mint chutney.

💡 Pro Tips for the Best Sindhi Gosht

• Mustard Oil: Authentic Sindhi Gosht uses mustard oil for a pungent, earthy flavor. If unavailable, substitute with ghee.
• Low & Slow Cooking: The longer it simmers, the more tender the meat becomes.
• Yogurt Substitute: For a dairy-free version, use coconut yogurt or skip it (add extra tomatoes).
• Storage: Tastes even better the next day! Store in the fridge for up to 3 days.

✨ Interesting Facts About Sindhi Gosht

• Heritage Dish: Sindhi Gosht is a staple in Sindhi households, especially during festivals like Cheti Chand (Sindhi New Year) and weddings.
• Influence of Sindh: The use of dry spices like coriander seeds and cumin reflects the region’s historical spice trade.
• Slow Cooking Tradition: Traditionally cooked on a chulha (clay stove) for hours, giving the meat a melt-in-the-mouth texture.
• Unique Spice Blend: Unlike North Indian curries, Sindhi Gosht avoids heavy cream but gets richness from fried onions and yogurt.
• Global Adaptations: Sindhi immigrants in the USA and UK often adapt this dish using pressure cookers for quicker cooking.

Enjoy your homemade Sindhi Gosht—a true taste of Sindhi heritage! 🌿