Sindhi Mutton Korma

Ingredients

• 1 kg bakra gosht (mutton) (Shoulder and rib pieces — bone-in for Sindhi richness)
• 200 grams dahi (yogurt) (Room temperature, whisked)
• 2 medium tamatar (tomatoes) (Unusual for korma but characteristic of Sindhi version)
• 6 tbsp tel (oil) (Sindhi korma uses oil, not ghee, which gives a different flavour profile)
• 3 large pyaaz (onion) (Extra onions — fried very dark for Sindhi depth)
• 2.5 tbsp adrak-lehsan paste
• 1.5 tbsp sabut garam masala (Generous for Sindhi style)
• 2.5 tsp dhania powder (Sindhi korma uses more coriander powder)
• 1.5 tsp kali mirch powder (black pepper powder) (More black pepper than other regional versions)
• 1.5 tsp lal mirch powder (Spicier than Punjab style)
• 0.5 tsp haldi (turmeric) (Small amount — gives the golden base colour)
• 2 tsp namak (salt)
• 1 bunch hara dhania (Large bunch — Sindhi curries are generously herbed)
• 2 pieces nimbu (lemon) (A squeeze at end brightens all the spices)

Instructions

1. DARK BIRISTA: Heat oil in a heavy pot. Fry sliced pyaaz on medium-high until very dark — darker than Punjab-style korma onions. Almost reddish-brown. This is the colour foundation of Sindhi korma. Remove half for garnish, keep half in pot.
2. ADD WHOLE SPICES AND AROMATICS: To remaining fried onions, add sabut garam masala and sizzle. Add adrak-lehsan paste and bhuno 3 minutes. Add dhania powder, kali mirch, lal mirch, haldi — bhuno 5 minutes with a splash of water.
3. COOK TOMATOES IN: Add chopped tamatar to the masala and cook down completely — 10 minutes until they've dissolved into the oil. HINT: This tomato step is what makes Sindhi korma different — don't skip it but don't overdo it either. Two medium tomatoes are the correct amount.
4. ADD MUTTON: Add gosht, salt, bhuno on high for 8 minutes until well-coated and coloured.
5. YOGURT IN STAGES: Reduce heat to low-medium. Add whisked yogurt slowly, 2 tablespoons at a time, stirring. The tomato in the masala makes this slightly more likely to split — go even slower than usual. Once incorporated, cook on medium 10 minutes.
6. SLOW COOK COVERED: Add 3/4 cup water, cover, cook on low for 60-70 minutes until mutton is very tender.
7. FINISH AND GARNISH: Uncover last 10 minutes to reduce gravy to coating consistency. Adjust salt. Squeeze nimbu over top. Garnish with reserved birista and very generous hara dhania. Sindhi portions are generous — serve in a large, wide bowl.