Entree: India – Sindhi-Indian – सिन्धी मटन करी ➤ Sindhī Maṭan Karī (Spiced slow-cooked mutton curry from Sindhi cuisine with tamarind and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) bone-in mutton (goat or lamb), cut into 1.5-inch (4 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 g) ghee (clarified butter) or additional oil
- 2 large onions, thinly sliced
- 1 tbsp (15 g) ginger paste
- 1 tbsp (15 g) garlic paste
- 2 medium tomatoes, chopped (about 8 oz (225 g))
- 1/2 cup (120 g) plain yogurt, whisked
- 1 tbsp (15 ml) tamarind paste (or 2 tbsp (30 g) soaked tamarind pulp, strained)
- 1 tsp (5 g) turmeric powder
- 2 tsp (10 g) coriander powder
- 1 tsp (5 g) cumin powder
- 1 1/2 tsp (6 g) Kashmiri red chili powder (or regular red chili powder to taste)
- 1/2 tsp (2 g) garam masala
- 1 tsp (5 g) roasted cumin seeds, lightly crushed
- 1 tsp (5 g) fennel seeds (optional, lightly crushed)
- 6-8 curry leaves (optional)
- 1 tbsp (15 g) jaggery or brown sugar (adjust to taste)
- 4 green chilies, slit (adjust to taste)
- Salt to taste (about 1 1/2 tsp (9 g))
- 1 cup (240 ml) water (plus more as needed)
- Fresh cilantro leaves for garnish
- Whole spice tempering:
  - 2 bay leaves
  - 4 green cardamom pods, lightly crushed
  - 4 whole cloves
  - 1-inch (2.5 cm) cinnamon stick

Show original ingredient measurements

- 2 lb (900 g) bone-in mutton (goat or lamb), cut into 1.5-inch (4 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 g) ghee (clarified butter) or additional oil
- 2 large onions, thinly sliced
- 1 tbsp (15 g) ginger paste
- 1 tbsp (15 g) garlic paste
- 2 medium tomatoes, chopped (about 8 oz / 225 g)
- 1/2 cup (120 g) plain yogurt, whisked
- 1 tbsp (15 ml) tamarind paste (or 2 tbsp (30 g) soaked tamarind pulp, strained)
- 1 tsp (5 g) turmeric powder
- 2 tsp (10 g) coriander powder
- 1 tsp (5 g) cumin powder
- 1 1/2 tsp (6 g) Kashmiri red chili powder (or regular red chili powder to taste)
- 1/2 tsp (2 g) garam masala
- 1 tsp (5 g) roasted cumin seeds, lightly crushed
- 1 tsp (5 g) fennel seeds (optional, lightly crushed)
- 6-8 curry leaves (optional)
- 1 tbsp (15 g) jaggery or brown sugar (adjust to taste)
- 4 green chilies, slit (adjust to taste)
- Salt to taste (about 1 1/2 tsp / 9 g)
- 1 cup (240 ml) water (plus more as needed)
- Fresh cilantro leaves for garnish
- Whole spice tempering:
  - 2 bay leaves
  - 4 green cardamom pods, lightly crushed
  - 4 whole cloves
  - 1-inch (2.5 cm) cinnamon stick

Instructions

1. Heat oil and ghee in a heavy-bottomed pot over medium-high heat. Add bay leaves, cardamom, cloves, and cinnamon; sauté until aromatic, about 30 seconds.
2. Add the sliced onions and cook until deep golden brown, stirring frequently, about 12–15 minutes. Remove half the onions and set aside for garnish.
3. To the pot, add ginger and garlic paste; sauté 1–2 minutes until raw aroma disappears. Add chopped tomatoes and cook until they break down and oil begins to separate, about 6–8 minutes.
4. Stir in turmeric, coriander, cumin, red chili powder, crushed roasted cumin and fennel seeds, and salt. Cook the spice mixture 1–2 minutes to bloom flavors.
5. Add the mutton pieces and brown on all sides, about 6–8 minutes, stirring to coat with spices. Sprinkle in the whisked yogurt and mix well to combine.
6. Add tamarind paste, jaggery, slit green chilies, curry leaves, and 1 cup (240 ml) water. Bring to a gentle boil, then reduce heat to low, cover, and simmer until mutton is tender, about 1.5–2 hours (or pressure cook 20–25 minutes on medium heat after the first whistle, then natural release).
7. Once meat is tender, uncover and simmer 8–10 minutes to thicken the gravy to desired consistency. Adjust salt, acidity (add a little more tamarind if needed), and sweetness.
8. Stir in garam masala, garnish with reserved fried onions and chopped cilantro. Serve hot with steamed rice, rotis, or naan.