Like all communities there are various sects (food wise) in the Sindhi Community. There are people who have only pure sattvic food as prescribed in the Gita, then there are those who are pure vegetarians, followed by the non-vegetarians. Most Sindhis you find would be vegetarians, though.
I myself, come from a vaishnav family. My great grandparents would have their own separate kitchen; where they would cook only and only sattvic food. The segregation was to the extent that they had their separate pots and pans for cooking. The shift happened when my father moved to the Air force and where he learned to eat non-vegetarian food. I myself, have been a slow starter towards non-vegetarian food. I would always have the potato from the mutton gravy and never touched the pieces of mutton. Later, mutton turned out to be the most common meat savoured by me.
Sindhis cook their mutton in a thick onion gravy with a lot of whole garam masalas and end it with a good amount of cardamom. The flavour of cardamom actually gives it a Mughlai touch and the flavour lingers on through the day. I have written mutton chops as that is one of my favourite part of the meat, but this could be replaced with whatever mutton pieces you like.
Sindhi Mutton Chops RecipePrint Recipe
- 500 gms Mutton Chops
- 500 gms Onions (4 large onions) , finely chopped or made a paste in the mixer
- 2 large potatoes, cut into large pieces
- 1 tomato, finely chopped or paste in the mixer
- 3-4 green chillies, finely chopped
- 10-12 garlic pods
- 1inch Ginger
- 2-3 tablespoons of oil (Mutton cooked in its own oil tastes much better, so really, depends upon how much fat you have purchased on the meat)
- 2 cups of water
- ½ cup of curd
- 1 tsp turmeric
- 1 tsp red chilli powder
- Little bit of salt
- 2 Tejpatta
- 1 large cardamom (black)
- 2-3 green cardamoms powder
- 2 tbsp coriander powder
- 4-5 cloves
- 1 inch stick of cinnamon
- 1 tsp cumin seeds
- 3-4 black pepper corns
- 1 tsp ground home made garam masala
Clean the mutton chops and mix it with the margination mixture and keep it away for 3-4 hours
Pour the oil in a pressure cooker and heat the oil
Add the Dry Masalas to the oil (except for the green cardamom, coriander powderand garam masala)
Let the masalas splutter a bit
Make a paste of Ginger & garlic & chillies
Add the onions to the oil and start sautéing
Add the Ginger, garlic & chilli paste and continue mixing
Cook this mixture by continuous mixing till the time the onions are brown and start separating from the oil
Add the tomatoes to this and start mixing again
Add the marinated mutton, after the tomatoes are slightly cooked.
Now keep mixing the mutton on medium flame in the onion mixture for 5-10 mins till the time the mutton also starts leaving the oil
Add the coriander powder and turmeric and mix well
Add the water, mix it well, add the salt and ground garam masala
Pressure cook the mutton for 4-5 whistles
Let the pressure release from the cooker on its own. Once the cooker opens add the green cardamom powder and mix well and garnish with chopped fresh coriander. Lot of people do not like the whole garam masalas in the mouth while eating. So, if you prefer, after step 9, let the mixture cool a bit, then put it into a mixer and blend it. Continue with the balance steps as it is.
Sindhi Mutton chops go well with the plain phulkas or with white steamed rice.