Entree: Pakistan – Sindh – سنڌي ڀُڳل گوشت ➤ Sindhī Bhugal Gosht (Slow-simmered Sindhi mutton curry cooked until the gravy concentrates and oil separates)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) bone-in goat, cut into 1.5–2 in (4–5 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) ghee or clarified butter
- 2 large onions, thinly sliced
- 1 tbsp (15 g) ginger-garlic paste
- 2 medium tomatoes, chopped (about 1.5 cups / 240 g)
- 1/2 cup (120 g) plain yogurt, whisked
- 4 green chilies, slit
- 1 tsp (5 g) turmeric powder
- 1 tbsp (7 g) coriander powder
- 1 tsp (5 g) cumin powder
- 1 to 1.5 tsp (4–6 g) red chili powder, adjust to taste
- 1 tsp (2 g) garam masala
- 1 tsp (5 g) salt, adjust to taste
- 2 bay leaves
- 4 green cardamom pods, lightly crushed
- 1 small stick cinnamon
- 4 cloves
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (120 ml) water, or as needed for simmering

Instructions

1. Heat vegetable oil and ghee in a heavy-bottomed pot over medium-high heat. Add bay leaves, cardamom, cinnamon, and cloves and fry for 30 seconds until fragrant.
2. Add the sliced onions and cook, stirring frequently, until deep golden brown and caramelized, about 12–15 minutes.
3. Stir in ginger-garlic paste and cook 1 minute. Add turmeric, coriander, cumin, and red chili powders; fry for 1 minute to bloom the spices.
4. Add the goat pieces and increase heat to brown the meat on all sides, about 6–8 minutes. Sprinkle salt and continue to brown.
5. Add chopped tomatoes and cook until they break down and oil begins to separate, about 6–8 minutes. Then stir in whisked yogurt and mix well.
6. Pour in 1/2 cup (120 ml) water, reduce heat to low, cover partially, and simmer gently for 45–60 minutes (or until meat is tender), stirring occasionally and adding small amounts of water if it dries too fast.
7. When meat is tender and the gravy has thickened so the oil separates (bhugal stage), add slit green chilies, garam masala, chopped cilantro, and lemon juice. Adjust salt and simmer 2–3 more minutes.
8. Remove whole spices if desired, transfer to a serving dish, and serve hot with flatbreads or steamed rice.