This dish of mine has a small history behind it that goes back to when i was a school girl in pigtails! I schooled in Hong Kong and i used to have a friend Jyoti Daryanani who by gods grace is still my friend! Her mom Meena ran a small restaurant from home and boy could she cook. I still remember some of her famous dishes…but the one that took me by storm was her sindhi style mutton, what we call “teevarn dabroti” and she would serve it on a slice of bread. When i got married and moved to Valencia i did everything i could to create the same recipe and taste but alas! Then one day Jyoti decided to visit Spain and came to Valencia…with her mom!!!
They stayed with me for two days and i was taught that mutton i craved for. Over the years i have developed my own taste but the basic steps of the recipe remain the same. I use my own home made garam masala for this because i find no ready made garam masala can do justice to the taste.
So….do you want to learn this from me??? I am writing this recipe for a dear friend of mine who asked me for it.
Its easy and i shall guide you through it step by step.
INGREDIENTS FOR 2 (so you can have some leftovers!!)
500 grams of boneless mutton or lamb or meat of your choice, cubed and washed…i feel the best parts of lamb are the shoulder or the leg..
500 grams of chopped onions
350 grams of chopped red juicy tomatoes
2 inches of chopped ginger
10 cloves of chopped garlic
4-5 green chillies if you want it spicy
1 cup of chopped coriander leaves
FOR THE SPICES:
2 bay leaves
10 cloves
2 inches piece of cinnamon
1 heaped tablespoon of garam masala powder (Please watch my youtube video on how to make it)
2 heaped tablespoons of coriander powder
1 small pinch of Nitu Didi pure turmeric powder
1 teaspoon of ground cardamoms
1.5 teaspoons of salt
1 teaspoon of red chilli powder if you want it spicy
5 tablespoons of cooking oil
2 cups of water
METHOD:
In a pan or pressure cooker ( i used a pressure cooker because when i put the meat to cook in the pressure cooker the gravy becomes nice and smooth).Put the pan on heat and add the oil and then the bay leaves, the cloves and the cinnamon and after a few seconds add half the ginger and garlic. Let the ginger garlic cook a bit (do not burn) and then add the washed mutton and let it cook. First you will see all the juices coming out of the meat…then it will start to brown..this takes time..be patient… have a glass of wine or beer while doing this…or log onto facebook!!! Once the juices evaporate the meat will start to brown. As soon as the juices evaporate and the meat starts browning slightly add the chopped onions and the salt and the rest of the ginger garlic. Let the onions soften and then they will turn mushy and start to brown. You are doing this perfectly. When they are browned add the turmeric powder, the coriander powder , garam masala and red chilli powder if you want it hot. Give it a good stir and then add the tomatoes. Cook till they are mushy and once they are mushy add the green chillies. Once this is all done you will see your lamb getting quite soft. If using any other meat like mutton or beef you may need more cooking time. Add the water and put the cover on the pressure cooker and cook for maximum two whistles. If cooking in a normal pan add the water and cook till the meat is tender. Once the pressure cooker is cooled down open the lid carefully and taste seasoning. Add the cardamom powder and the chopped coriander leaves.
Thats it!!! Not too complicated i hope !!!
NITU DIDI TIP:
This recipe can be also made with chicken… the cooking time will be much less ofcourse
If you want you can add some cubed potatoes to this also…or some lotus root….thats really typical sindhi
My dad would add some black label scotch whisky to it while browning the meat…. you can try that too!!
If you want less gravy add less onions and also less water. This is a recipe that practice makes perfect
To see how to make my home made garam masala CLICK HERE
How to serve this:
You can eat this with rotis, with boiled basmati rice or as Aunty Meena would serve it… on a slice of bread topped with onion salad and sev…
to make onion salad: chop onions, coriander leaves and green chillies…add salt and lime and leave for a while
I hope you all enjoy my world famous sindhi mutton!! OH YES….i forgot to tell you why i gave it this name…coz wherever in the world i travel…i am asked to cook this!!!! And people have heard about my mutton… its a topic of discussion!!! Hope it can be the same with all of you…Thank you soo much Jyoti Daryanani and Aunty Meena……
My friend made it with lamb and sent me the pic !!! Thank you soo much Mr. Chadha 🙂
nitu didi 
Madre mía…ese guiso tiene una pinta espectacular. Buenísimo.
Beso
Reme…si que es…viene de mucha historia 🙂 de mis dias en hongkong .)
No solo la pinta es buena, si no olia toda la casa de rico y sabia de rico rico, con fundamento,
ummmmmmm. uno de los mejores platos de cordero que he preparado. gracias!!!
Mr Chadha…thank you soo much 🙂 so it was well worth making it 🙂 thanx a ton for the lovely pic and feedback 🙂
Mr Chadha…muchas gracias por tu comentario.. valia la pena hacerlo no?? muchas gracias por la foto …. falta una foto de ti cojiendo el plato 🙂
i tried this yesterday – amazing
thank you soo much for your comment 🙂
This recipe is amazing …… My hubby liked the teewarn….. Its delicous ……. Thanks for the awesome recipe….
Glad you and your husband enjoyed it. Thank you so much for your comment
Absolutely great recipe, had been looking for it for some time, thank you so much for sharing… congratulations from Las Palmas
Thank you so much for the feedback 🙂
Oh wow..thank you so much… im so honoured
I knew a Chugani family from Agarwal colony Pune –my friends names were Mohan Vishnu-Ramesh–they also must be now nearing their 80”s and their mother too was a great cook and her ghost double roti was also fantastic–just like yours- are you any way related to them. Though I am a Bengali but I love Sindhi food–Thanks–stay blessed
Brigadier Samir Bhattacharya –Retired Indian Army
Thank you so much for your lovely comment. No, I do not know that family, I am so glad you love sindhi food and thank you for all your blessings 🙂 may u stay blessed too !
Thank you
This is in response to our friend Samir’s response to your Sindhi style mutton. We are the Chugani family from Pune he his referring to. We also lived in Hong Kong. We live in USA now and one brother still lives in HKG. We made contact with him thru the information he had provided. Thanks to your Sindhi style mutton recipe that we made contact with him after over 60 years. God Bless.
Thank you so much for your lovely comment.
I feel so blessed that i have been able to unknowingly brought you together.
Strange are the ways of destiny.
Happy cooking and god bless
Not only did this little note made me go back to my childhood days n Pune but made me also try out that wonderful Gost Duble roti that only the great the Chugani family still makes.Stay Blessed Nitu
Shomu
Thank you
Bless you too!
Hi Nita thks for sharing the recipe I luv eating our sindhi gosh it’s been a long time since I last cook still having a hard time to get goat meat here in fl if I do get I find them too tough n no taste I believe u are talking about aunty meenu kamu mum is that right I know her well n her kids too if I am not mistaken my name is sharmila malkani also know as Linda in hk
Hi Aunty.
Thank you for your lovely words.
Yes i remember you.
I am Thaku Melwanis daughter.
We used to have a shop in Ocean Terminal.
Ive sent u a facebook request.
Hugs