Sindhi cuisine refers to the cuisine of Sindhi people from Sindh of the Indus Valley civilization which has being hugely influenced by neighbouring Indian cuisines. It is vibrant with unique flavours of its own and the beauty lies in its simplicity. It is neither too spicy nor too bland.
One such Sindhi delicacy is the ‘Seyal Gosht’ preparation – where meat or vegetables are cooked in perfection with its own juices without adding water at all. The onions, tomatoes and ginger-garlic paste form the base of the dish. The meat is slow-cooked till juicy and tender, melt-in-the-mouth will surely salivate your taste-buds, a true delight for all meat lovers. The pounded powders of cardamom and shahi jeera really lifts this wonderful dish to an extreme new level with full of aromatic, unique and distinctive flavours. Thanks to my brother who introduced me to Sindhi food and I love creating different variations of sindhi dishes and savouring them. My sister-in-law who belongs to the sindhi community makes delicious vegetarian seyal dish which I shall post sometime later.
Here, the meat is braised with onions, tomatoes, hung curd or yogurt and fresh herb; flavoured with whole and ground spices; having thick texture; slow-cooked to give a rich outstanding flavour. To make ginger-garlic-green chilly paste grind 1” ginger, 4 big garlic and green chillies in a mortar pestle. Serve this delicious and satisfying curry along side kadhi, rotis or rice.
Succulent and juicy slow-cooked meat with onion, tomato, herb, yogurt and blend of aromatic and distinctive spices.
prep time : 15 mins, cooking time : 1 hr, serves : 4, cuisine : sindhi, author : gloria
500 gms meat (mutton or lamb – with bone)
3 large onion (finely sliced or chopped)
2 medium sized tomatoes (pureed)
200 gms hung curd or yogurt (lighten beaten)
1 tbsp ginger-garlic-green chilly paste
handful of coriander leaves
½ tsp shahi jeera
½ tsp cardamom
whole spices : 1 mace, 1 brown cardamom, 1 cassia cinnamon (dalchini)
masala powders: make a paste with little water*
¼ tsp haldi
½ tsp chilly powder
1 ½ to 2 heaped tsp coriander powder
½ tsp cumin powder
1 tsp garam masala
salt to taste
Cut, clean and pat-dry meat pieces and keep aside.
Meanwhile, make a paste of coriander leaves and 1 big green chilly, in a blender and marinate the cleaned meat with this paste along with hung curd or yogurt. Leave it for few hours or preferably overnight.
Take a wok or heavy bottom vessel, keeping the heat on medium; add oil. Lower heat and add the whole spices; stir until fragrant for few seconds.
Add onions; saute for few minutes and add ginger-garilic-green chilly paste and continue to saute till the onions reach golden brown in colour.
Now, add the masala paste* and stir well to blend together without burning the spice powders. Tip in the pureed tomatoes and fry for 3-4 mins or so.
Add the marinated meat; stir constantly and cook for 5 mins on high heat. Add salt and reduce heat; cover with a lid and allow the meat to cook slowly for about 30-40 minutes, stirring half-way through till done and oil emanates at the top.
Finally, pound caraway seeds and cardamom into a coarse powder; add it to the dish for an aromatic and distinctive flavour. Combine nicely and switch off heat after 3 mins.
Garnish and serve it along side sindhi kadhi, papad and boondi raita; enjoy!