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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Total 1 hr 45 min

Ingredients

Bone-in goat, cut into 4–5 cm pieces — 900 g gross; estimated edible cooked goat meat: 500 g (assumed bone-in yield and cooking loss).
Vegetable oil — 45 ml (about 41 g).
Ghee (clarified butter) — 30 g.
Onion, thinly sliced — 2 large (about 300 g edible).
Ginger-garlic paste — 15 g.
Tomatoes, chopped — 240 g.
Plain yogurt, whisked — 120 g.
Green chili peppers, slit — 4 (about 12 g edible).
Turmeric powder — 5 g.
Ground coriander — 7 g.
Ground cumin — 5 g.
Red chili powder — 4–6 g (use 5 g for estimate).
Garam masala — 2 g.
Salt — 5 g.
Bay leaves — 2 (about 0.4 g).
Green cardamom pods, lightly crushed — 4 (about 1 g).
Cinnamon stick — 1 small (about 2 g). (estimated edible portion: 2 g)
Whole cloves — 4 (about 0.8 g).
Fresh cilantro, chopped — 15 g.
Lemon juice — 15 ml (about 15 g).
Water — 120 ml; additional water as needed is unspecified.

Instructions

1. Heat the vegetable oil and ghee in a heavy-bottomed pot over medium-high heat. Add the bay leaves, cardamom, cinnamon, and cloves; fry for about 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 the ginger-garlic paste and cook for 1 minute. Add turmeric, coriander, cumin, and red chili powders; fry for 1 minute to bloom the spices.
4. Add the bone-in goat pieces and brown on all sides, about 6–8 minutes. Sprinkle in the salt and continue browning.
5. Add the tomatoes and cook until softened and oil begins to separate, about 6–8 minutes. Stir in the whisked yogurt.
6. Pour in 120 ml water, reduce the heat to low, cover partially, and simmer gently for 45–60 minutes, or until the goat is tender. Stir occasionally and add small amounts of water if the pot dries too quickly.
7. When the meat is tender and the gravy has thickened and oil separates, add the slit green chilies, garam masala, cilantro, and lemon juice. Adjust salt to taste and simmer for 2–3 minutes.
8. Remove whole spices if desired. Serve hot with flatbreads or steamed rice.