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Sindhi mutton curry(Teevan recipe)
Sindhi mutton curry(Teevan recipe)

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We hope you got insight from reading it, now let’s go back to sindhi mutton curry(teevan recipe) recipe. You can have sindhi mutton curry(teevan recipe) using 20 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Sindhi mutton curry(Teevan recipe):
  1. Use 1 kg mutton
  2. Use 1 kg onions
  3. Get 2 medium tomatoes
  4. Take 4-5 tbsp oil
  5. You need 1/2 tbsp cumin seeds
  6. Take 2 "piece cinnamon stick
  7. You need 2 bay leaves
  8. Use 4 green cardamom
  9. Get 4-5 cloves
  10. Provide 2 dried red chillies
  11. Take 1 "piece ginger
  12. You need 10 garlic cloves
  13. Use 4 green chillies
  14. You need 2 tbsp Lemon juice
  15. Prepare 1.5 tbsp red chilli powder
  16. Prepare 1 tbsp turmeric powder
  17. Get 4 tbsp coriander powder
  18. Provide 2 tbsp meat masala
  19. Prepare 1 tbsp chopped coriander leaves
  20. You need as required Water
Instructions to make Sindhi mutton curry(Teevan recipe):
  1. First of all clean and marinate the mutton for 15-20 minutes by adding lime juice,salt,1/2tbsp red chilli powder, 1/2tbsp turmeric powder and 2tbsp coriander powder.
  2. Now prepare a paste-ginger, garlic,dried red chillies, 2cloves,2 green cardamom, 1"cinnamon.Also chop the onions lengthwise no need for fine chopping.
  3. Heat oil in pressure cooker, add rest whole spices and cumin seeds. After a minute add onion and saute till transparent
  4. Add green chillies, powder masala,salt,and ginger garlic paste to it.
  5. Saute for a while then add marinated mutton and now roast it on high flame,after sometime it will start to extract water.
  6. Saute it for about 10-15 minutes until it becomes dry and combined well.Then add 1cup warm water and pressure cook for 4whistles.
  7. After it is completely cooked add chopped tomatoes,meat masala and saute on low heat for 15 minutes, tomatoes will become soft. Then add warm water,coriander leaves and check the consistency of curry.Cover and cook for few minutes till oil separates and then serve with steamed rice or chapati.

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