Name: Sindhi Seyal Gosht
Prep time: 15 min
Cook time: 50 min
Total time: 80 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Goat Meat, curry cut, bone-in; 1 cup Coriander Leaves, tightly packed, with stems; 8 clove Garlic, peeled; 2½ Green Chili Pepper, adjust to heat preference; ½ inch Ginger; 1 Onion, finely chopped; 1 Tomato, finely chopped; ¼ tsp Ground Turmeric; ½ tbsp Ground Coriander; ¼ tsp Garam Masala; 1½ tbsp Cooking Oil; ¾ tsp Salt, to taste

1 hr 20 mintotal

1 hr 5 min hands-on15 min hands-off

Prep 15 min · Cook 50 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Make the Green Masala: In a high-speed blender, blend the fresh coriander (crucially including the stems), garlic cloves, green chillies, and ginger. Add a microscopic volume of water and blend into an smooth, bright green paste.
Bring the cooking oil to a medium-high temperature within a heavy-bottomed pressure cooker.
Add the finely chopped onions. Sauté patiently until they turn translucent and start to brown.
Add the mutton cuts. Sear on high heat for 7-8 minutes. The objective is to brown the meat well.
7–8 min
Decant the newly formulated green masala paste directly over the seared mutton. Sauté continuously for 5 minutes, coercing the animal proteins to drink in the intense, pungent garlic-coriander aromatics.
5 min
Fold in the chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes break down and oil separation becomes visible at the margins.
Add an measured amount of hot water to act as the braising liquid. Seal the pressure cooker.
Turn the heat up until the cooker releases 2 whistles. Turn it straight down to a low simmer and cook for 15-20 minutes, until the mutton is completely tender.
15–20 min
Let the pan to release pressure naturally. Remove the lid, scatter the garam masala across the surface. Should the gravy present an overly watery texture, simmer briefly, uncovered simmer to condense the sauce.
Serve the dish immediately at peak temperature.

How to tell it's done

The mutton should be tender and coated in a thick green masala, with oil visible at the edges and no watery pool.

Getting it right

Tip

Use the tender coriander stems in the paste; they bring more flavor than leaves alone. Reduce the gravy uncovered if it looks thin after pressure cooking.

What to serve it with

Serve seyal gosht with phulkas, steamed rice or Sindhi koki for a weekend festival meal.

Common mistakes

The gravy tastes flat.: Blend coriander stems with the leaves and cook the paste until the raw garlic smell fades before pressure cooking.

Storing and reheating

Refrigerate seyal gosht for up to 3 days, or freeze for up to 2 months. Reheat until steaming hot, adding a splash of water if the masala is too thick.

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Ingredients