Photey Waro Teewan
A classic Sindhi mutton curry where tender meat is slow-cooked in a fragrant gravy dominated by green and black cardamom. This aromatic dish is a true celebration of Sindhi cuisine, perfect with flatbreads or rice.
For 4 servings
5 steps. 60 minutes total.
- 1
Step 1
- a.Marinate the mutton
- b.In a bowl, combine the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and 1 tsp of salt.
- c.Mix well to coat the mutton evenly.
- d.Set aside to marinate for at least 20 minutes while you prepare the other ingredients.
- 2
Step 2
- a.Sauté the aromatics and onions
- b.Heat ghee or oil in a pressure cooker over medium heat.
- c.Add the whole spices: green cardamoms, black cardamoms, cinnamon stick, cloves, and black peppercorns. Sauté for 30-40 seconds until fragrant.
- d.Add the thinly sliced onions and fry, stirring often, for 10-12 minutes until they turn a deep golden brown. This step is crucial for the gravy's flavor and color.
- 3
Step 3
- a.Cook the mutton
- b.Add the marinated mutton to the cooker. Increase the heat to medium-high.
- c.Sauté for 8-10 minutes, stirring continuously, until the mutton is browned on all sides and the moisture from the yogurt has mostly evaporated.
- d.Add the tomato puree and coriander powder. Cook for another 5-6 minutes until the oil begins to separate from the masala.
- 4
Step 4
- a.Pressure cook the curry
- b.Pour in 1.5 cups of hot water and the remaining 0.5 tsp of salt. Stir everything well, scraping the bottom of the cooker.
- c.Secure the lid of the pressure cooker. Cook on medium heat for 5-6 whistles, or for about 20-25 minutes after the first whistle.
- d.Turn off the heat and allow the pressure to release naturally.
- 5
Step 5
- a.Finish and serve
- b.Once the pressure has released, carefully open the lid. Check if the mutton is tender. If not, cook for another 1-2 whistles.
- c.If the gravy is too thin for your liking, simmer the curry without the lid for 5-7 minutes to thicken it.
- d.Stir in the garam masala powder.
- e.Garnish with chopped coriander leaves and serve hot with roti, naan, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, ensure the onions are browned to a deep golden color, but be careful not to burn them.
- 2Searing the mutton well before pressure cooking helps to lock in the juices and adds a rich flavor to the curry.
- 3Using bone-in mutton pieces adds more flavor and richness to the gravy compared to boneless meat.
- 4Letting the pressure release naturally makes the mutton more tender and succulent.
- 5Lightly crush the green cardamom pods before adding them to the oil to release their maximum aroma.
Adapt it for your goals.
Healthy
Use lean, boneless mutton, reduce the ghee to 2 tablespoons, and use low-fat yogurt to lower the overall fat content.
quickQuick
To save time, use 1 cup of store-bought fried onions (birista) and add them after cooking the tomato puree.
dairy freeDairy free
Replace the ghee with oil and skip the yogurt marinade. You can use a plant-based yogurt or a little lemon juice to tenderize the meat instead.
high proteinHigh protein
Increase the mutton quantity to 750g and adjust the spices and water accordingly for a more protein-dense meal.