This Sindhi Elaichi Mutton, also referred to as Phote Waro Teevan, is an age old traditional recipe. I learnt it from my mother-in-law and she, from hers and so on and so forth. So this recipe has been passed on from one generation to the other. This is the most authentic recipe for Sindhi Cardamom Mutton.
It uses only 3 spices i.e. salt, black pepper & green cardamoms. The recipe is very simple and requires patience as it takes about 2 hours to cook. To save time, you can cook the mutton in a pressure cooker from a certain point on in the process. I have seen a few variations like onions being added etc. but believe me this is the most authentic & easiest recipe for Sindhi Elaichi Mutton.
As this is an amazing Keto Recipe, you can make it a part of your Keto Diet Plan too. This recipe is an amazing immunity booster especially during any kind of flu or fever. It works wonders new mothers. It is recommended for post pregnancy strength and immunity. Eat this Sindhi Style Mutton with Roti or rice or have it as a soup. It is a great add-on to your lunch or dinner menu.
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| Prep Time | 15 Minutes |
| Cook Time | 2 Hours |
| Servings |
People
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- 1 Kg Mutton Properly Washed & Cleaned
- 4 Tbsp Clarified Butter / Ghee
- 1 Tbsp Salt As Per Taste
- 1/2 Tbsp Black Pepper Corns / Sabut Kali Mirch
- 25-30 Pcs Green Cardamom
- 4 Cup Water
Ingredients
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- To a grinder jar add ½ Tbsp. Black Pepper corns / Sabut Kali Mirch, 25-30 Green Cardamoms & 1 Tsp. Salt. Coarse Grind. Salts helps in proper grinding and enhances the taste. For a traditional but different taste grind the black pepper and cardamom separately and add powdered black pepper at this stage of boiling i.e. step 7. This would give the mutton a greener color.
- On medium flame, Heat 4 Tbsp. Clarified Butter / Ghee in a pan.
- When the butter melts add the ground spices and mutton to the pan.
- After adding mutton, sprinkle the remaining salt over the mutton. Mix the mutton well with clarified butter, salt and spices.
- After mixing cover and cook on low flame for 15 minutes. Mutton is cooked on low flame so that the cardamom and black pepper flavor mixes well with the juices left by stewing the mutton.
- After 15 minutes of cooking the mutton will leave a lot of juices. Stir and mix with a spatula and add water. Water quantity should be such that the mutton is completely immersed in water.
- Mix well after adding water. For a traditional but different taste grind the black pepper and cardamom separately and add powdered black pepper at this stage of boiling i.e. after adding water. This would give the mutton a greener color.
- Turn the flame to high and let the mutton come to a boil.
- After the first boil mix again with a spatula and boil further for 2 to 3 minutes on high flame.
- After this, turn the flame to low. Cover and cook the mutton till the mutton pieces go tender. This would take around 1 to 1.5 hours. Instead of slow cooking you can pressure cook in a pressure cooker. It would take around 3 to 4 whistles to cook the mutton.
- The mutton would be ready after approximately 1 to 1.5 hours of cooking. The cooking time depends upon the mutton quality and the size of the mutton pieces.
- Switch off the gas and dish out in a bowl. Serve with roti or rice. You can also enjoy it as a soup. It is an amazing keto recipe.
Contact Chef: Payal Jethani
Tips: For a traditional but different taste grind the black pepper and cardamom separately and add powdered black pepper at this stage of boiling i.e. step 7. Step 7 is when you add water to the mutton. This would give the mutton a greener color.
Goes well with: Roti & Rice. You can have it as a soup. It is a strength food at the time of flu. This mutton recipe is also an amazing keto dish.
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