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8 Votes

Seyal Ghosht

Seyal Ghosht
Seyal Ghosht
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeIndian, North Indian
  • Good for Lunch , Dinner
About this Recipe

Seyal Ghosht a Sindhi style gravy. Wherein the word "Seyal" means cooking only with onions and herbs. The texture of the curry is thick, love the green colour it oozes out and is absolutely not hot hot spicy. I liked how the gravy perfectly blended with both rotis and some piping hot plain rice. That's all you would need to go along with this amazing dish

Ingredients & Quantity
  • Onion - 2 large, chopped
  • Tomatoes - 2 medium sized
  • Full fat curd - 1 cup
  • Coriander leaves - 4 sprigs
  • Green Chillies - 3 (increase the qty basis the spice level you can handle)
  • Lamb, a few pieces with the bone - 1 kg
  • Cinnamon stick - 1 inch
  • Bay leaves - 2
  • Black Cardamon - 2
  • Green Cardamon - 4
  • Black peppercorns - 2tsp
  • Cloves - 4
  • Ginger Garlic paste - 1 tbsp
  • Coriander powder - 2 tbsp
  • Cumin powder - 2 tsp
  • Turmeric powder - 1/2 tsp
  • Red Chilli powder - 2 tsp
  • Salt to taste
  • Oil for cooking
How to cook?
  1. In a blender, puree the yoghurt, coriander leaves, whole peppercorn & green chillies.
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  3. Wash the lamb pieces and place in a large bowl
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  5. Add the blended yoghurt coriander mixture to the lamb and let it marinate for a minimum of 2hrs
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  7. In the blender, puree the fried onions to a fine paste and set aside
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  9. You will also have to puree the tomatoes separately and set aside
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  11. In a large wok, heat some oil and add in the whole spices - cloves, cardamon, bay leaves & cinnamon.
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  13. Once the spices make the oil fragrant with their aromas - add in the pureed onion along with ginger garlic paste
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  15. Fry the onion paste till the raw smells disappears and the oil starts to separate, which would probably take 6-8 mins on a simmer.
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  17. Next add in the pureed tomato and cook till all the water content from the tomatoes evaporate. This should take about 5 mins or so on a medium flame
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  19. Add in the dry spice powders and stir well
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  21. Finally add in the marinated meat and stir to coat the tomato, onion -spice mixture. Add salt as per taste.
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  23. Reduce the heat to a low flame and cook the meat with a closed lid, until it is tender. This should take about a good 30-40mins with occasional stirring.
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  25. Your seyal ghosht is ready to be served
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  27. This dish goes well with some hot naans/plain rice
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Naah! Not that fond of food