Seyal Teevan - Mutton cooked in a special Sindhi recipe
Portion: Serves 8
Ingredients:
1 kg Mutton Chops
6-8 Baby potatoes
5-6 Big Red onions - Medium chopped
5-6 Big Tomatoes - Medium chopped
1 Big pod of Garlic + 3 inches of Ginger or 2 tsp of Ginger + Garlic paste + 4-5 Green Chillies chopped
1 tsp Turmeric Powder + 1 tsp Red Chilli Powder + 1 tsp Peppercorns (Kali Mirch) - crushed not powder
2 tbsp Garam Masala Powder + 2-3 Bayleaves + 2-3 Big Black + 2-3 Green Cardamom (Elaichi)
1 cup fresh curd/dahi/yoghurt + 10 tbsp of cooking oil
Chopped coriander leaves - for garnishing + Salt to taste + 100 ml water
Method:
On high flame, heat all the oil in a big deep pan or your pressure cooker, fry the ginger + garlic for 1 min, add all the onions and fry until light brown. I prefer red onions as the pungency goes best with meat dishes, add the mutton and fry it for another 10-15 minutes . Half way thru frying the mutton add the turmeric, red chilli, garam masala powders, green chillies, bayleaves, black pepper and salt. Later add the tomatoes andcook till dry. Then add the curds and cook for 5 mins. Add the water and the baby potatoes. Keep stirring well at all times as we are cooking on high flame.Now from here we either cook the meat further on low fire for 10 mins with the pressure cooker lid but without the whistle or we pressure cook it for 3 whistles. The gravy must be thick. These are my approximations, kindly use your judgement.Sprinkle some chopped coriander leaves on top and serve.The meat should be fresh as it will cook faster, if it is frozen then thaw it in a microwave for 15-20 mins. Most microwaves have auto settings, you press defrost, meat, 1kg and start.This dish goes best with hot rotis, chappatis or pao.
Enjoy !
SAUCY
Portion: Serves 8
Ingredients:
1 kg Mutton Chops
6-8 Baby potatoes
5-6 Big Red onions - Medium chopped
5-6 Big Tomatoes - Medium chopped
1 Big pod of Garlic + 3 inches of Ginger or 2 tsp of Ginger + Garlic paste + 4-5 Green Chillies chopped
1 tsp Turmeric Powder + 1 tsp Red Chilli Powder + 1 tsp Peppercorns (Kali Mirch) - crushed not powder
2 tbsp Garam Masala Powder + 2-3 Bayleaves + 2-3 Big Black + 2-3 Green Cardamom (Elaichi)
1 cup fresh curd/dahi/yoghurt + 10 tbsp of cooking oil
Chopped coriander leaves - for garnishing + Salt to taste + 100 ml water
Method:
On high flame, heat all the oil in a big deep pan or your pressure cooker, fry the ginger + garlic for 1 min, add all the onions and fry until light brown. I prefer red onions as the pungency goes best with meat dishes, add the mutton and fry it for another 10-15 minutes . Half way thru frying the mutton add the turmeric, red chilli, garam masala powders, green chillies, bayleaves, black pepper and salt. Later add the tomatoes andcook till dry. Then add the curds and cook for 5 mins. Add the water and the baby potatoes. Keep stirring well at all times as we are cooking on high flame.Now from here we either cook the meat further on low fire for 10 mins with the pressure cooker lid but without the whistle or we pressure cook it for 3 whistles. The gravy must be thick. These are my approximations, kindly use your judgement.Sprinkle some chopped coriander leaves on top and serve.The meat should be fresh as it will cook faster, if it is frozen then thaw it in a microwave for 15-20 mins. Most microwaves have auto settings, you press defrost, meat, 1kg and start.This dish goes best with hot rotis, chappatis or pao.
Enjoy !
SAUCY
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