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Alechi Ji Gisht – authentic Sindhi mutton curry without onion, tomato or dahi, cooked with cardamom and coriander in a rustic handi.
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Alechi Ji Gisht – Authentic Sindhi Meat Curry | Madhu Savara

Alechi Ji Gisht is a Sindhi delicacy where less is truly more. Cooked without onion, tomato, or dahi, Alechi Ji Gisht highlights the fragrance of elachi and the freshness of green dhania. This slow-cooked mutton dish proves that authentic Sindhi recipes can be simple yet deeply flavourful.
Course Main Course
Cuisine Indian, Sindhi
Keyword Alechi Ji Gisht, authentic sindhi mutton, no onion mutton curry, no tomato sindhi curry, Sindhi Mutton Curry
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 4 People
Calories 320kcal
Author Madhu Savara
Cost NA

Equipment

  • Heavy-bottomed handi or deep kadhaiWooden spatulaChopping board and knifeServing bowl with lid

Ingredients

  • Mutton bone-in – 500 gms
  • Green cardamom choti elachi – 6–7 pods
  • Black cardamom badi elachi – 2 pods (optional)
  • Fresh coriander green dhania – 1 cup, chopped
  • Fresh ginger – 1 tbsp julienned
  • Green chillies – 4–5 slit
  • Turmeric powder – ½ tsp
  • Red chilli powder – 1 tsp optional
  • Salt – as per taste
  • Mustard oil/ghee – 3 tbsp
  • Water – 2 to 2½ cups

Instructions

  • Heat oil/ghee: Heat mustard oil in a handi until it smokes lightly; cool slightly.
  • Bloom elachi: Crush green cardamom lightly and add it to the oil, along with black cardamom, for aroma.
  • Sear meat: Add mutton pieces, browning evenly to form the base of Alechi Ji Gisht.
  • Spice the meat: Add turmeric, red chilli powder and salt; stir well.
  • Simmer: Add water, cover and cook slowly until the mutton becomes tender.
  • Finish with freshness: Add slit green chillies, ginger juliennes and chopped coriander. Simmer for 5–7 minutes.
  • Rest: Let Alechi Ji Gisht rest covered for 10 minutes before serving.

Notes

TIPS

  • Always use bone-in mutton for richer stock.
  • Keep spices minimal; Alechi Ji Gisht thrives on simplicity.
  • Use fresh coriander generously for authentic flavour.
  • Cook Alechi Ji Gisht on low flame for depth and clarity.

Variations of Alechi Ji Gisht

  • Chicken Alechi Ji Gisht: Substitute chicken, reduce cooking time.
  • Dry Alechi Ji Gisht: Reduce water for a semi-dry version, perfect for serving with rotis.
  • Festive Alechi Ji Gisht: Add saffron-infused water for a royal touch.