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SINDHI ELAICHi MUTTON RECIPE

SINDHI FOTE BHUGO TEEVAN / SINDHI STYLE CARDAMOM FLAVOURED MUTTON GRAVY /ELIACHI MUTTON

BY DISHA LAHORI

This is a cardamom flavoured mutton gravy from the Sindhi Cuisine

Lamb meat or goat meat  .Meat from younger ones are more tender than older ones.

Meat of  a sheep / goat less than a year old is pale pink or pale red , whereas meat of the ones more than a yr old is deep red – the meat is tough. Adult animal has more fats than younger ones. Compared to chicken ,mutton is better .

BENEFITS OF MUTTON

  1. It is a nutrient dense food.
  2. Meat contains saturated fats and low cholesterol. good for heart.
  3. It has high amount of vitamin B 12.
  4. **Good for the baby during pregnancy.
  5. It has lot of proteins.
  6. Also rich in omega – 3 fatty acids.
  7. Helps in weight control. helps in burning fats.
  8. It is good for brain development. [memory ]
  9. It helps in production of new cells.
  10. It repairs and maintains red blood cells
  11. It strengthens immune system.
  12. It has higher amount of iron than chicken.

INGREDIENTS

  • Mutton with bones – ½  kg
  • Oil – 2 tbsp
  • Green cardamoms – just 1 or  2
  • Onion thinly sliced – 3 big
  • Ginger garlic paste – 1 tbsp
  • Green chill – 2 whole
  • Tomato puree – 2
  • Chilli pwdr – 2 tsp
  • Coriander pwdr – 2 tsp
  • turmeric – ¼ tsp

METHOD

Clean , wash and rinse the mutton well.

Soak for 10 mins .

Once again wash and rinse it .This is done to remove the blood smell and other impurities.

Heat oil in a cooker.

Add cardamom + onion and spread it all over.

Now add the mutton + little salt.

Don’t mix or stir .

Cover with a plate and cook on medium flame.

The moisture from the onion and mutton will be released.

After 20 mins , you will get the aroma of onions getting brown.

Important – Cook till the onions caramelise and become brown .

Now add ginger garlic paste + green chilli .

Cook till the raw smell of ginger garlic paste leaves.

Add tomato puree  + masala powders and mix well  .

Stir and cook till oil separates .

Add 1 cup water and mix .Adjust salt if needed .

Pressure cook upto 2 or 3 whistles or pressure cook upto first whistle then lower the flame and cook for 5 mins.

Once the pressure releases open and give a mix .

Garnish with coriander leaves .

Goes well with rice.

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