Allergens in Sindhi Teevan: none of the ten listed below.
Ingredients
Quantities for 4.
- 600g, bone-in, cut into 4cm pieces Mutton
- 3 medium, peeled and halved Potatothey thicken the gravy as much as they feed you
- 2 medium, finely chopped Onion
- 4 medium, pureed Tomato
- 1 tbsp paste Garlic
- 1 tbsp paste Ginger
- 4 tbsp Neutral Oil
- 1 tsp Cumin Seeds
- 2 Bay Leafoptional
- 1 piece, 3cm Cinnamonoptional
- 1 Black Cardamomoptional
- 1 tsp Turmeric
- 1.5 tsp Chilli Powder
- 1 tbsp Coriander Powder
- 1 tsp, to finish Garam Masala
- 3 tbsp, chopped Coriander Leavesoptional
- to taste Salt
- 3 cups Water
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Take the mutton out of the fridge 30 minutes ahead so it browns instead of stewing.
- Puree the tomatoes rather than chopping them. Teevan gravy should be smooth and pourable, thin enough to eat with rice.
- Halve the potatoes and hold them in cold water so they do not discolour while the meat browns.
Method
- Heat the oil in the pressure cooker and crackle the cumin, bay leaf, cinnamon and black cardamom for 30 seconds.The cumin should sizzle the moment it lands. If it sits silent the oil is too cool and the spices will stew.
- Add the onion and fry 10 minutes over medium heat until evenly golden brown.
- Stir in the ginger and garlic pastes and cook 90 seconds, until the raw smell lifts.
- Add the mutton and brown over high heat 8 minutes, turning the pieces so every side catches colour.
- Add the turmeric, chilli powder, coriander powder and salt, and stir for 1 minute to coat the meat.
- Pour in the tomato puree and cook 10 minutes, until it darkens to brick red and oil separates at the sides.Undercooked tomato leaves a sour, tinny edge that no amount of simmering later will fix.
- Add the water, close the cooker and cook on high pressure 15 minutes, about 3 whistles. Release the pressure naturally.
- Open, add the potatoes, and simmer uncovered 15-18 minutes until a knife slides through them with no resistance.Adding potatoes at the start turns them to mush; they need only the last stretch.
- Taste for salt, stir in the garam masala, and simmer 2 more minutes.
- Scatter the coriander leaves and serve with plain rice or phulka.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated. The potatoes soften further on standing, so reheat gently with a splash of water and do not stir hard.
Nutrition Medium estimate
One serving of Sindhi Teevan (627 g) is about 452 calories, or 73 calories per 100 g.
High protein: 36 g a serving, 32% of the calories
| Per serving627 g | Per 100 g | |
|---|---|---|
| Calories | 452 kcal | 73 kcal |
| Protein | 36.4 g | 6 g |
| Carbohydrate | 37.0 g | 6 g |
| of which sugars | 6.9 g | 1 g |
| Fibre | 6.8 g | 1 g |
| Fat | 18.3 g | 3 g |
| of which saturated | 2.7 g | 0 g |
| of which unsaturated | 14.2 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala, mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Sindhi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.