Click Here For a 👉traditional Indian Handi Mutton recipe rich and aromatic like it’s cooked in a clay pot (handi):
Indian Handi Mutton Recipe
Handi Mutton is a classic North Indian dish known for its slow-cooked, deep flavors. Traditionally prepared in a clay pot, this recipe brings together tender mutton, whole spices, and a thick onion-tomato gravy.
Ingredients:
750 g mutton (bone-in, cleaned)
3 tbsp mustard oil or ghee
2 large onions, finely sliced
2 tbsp ginger-garlic paste
2 medium tomatoes, pureed
1 cup thick curd (whisked)
2–3 green chilies, slit
1 tsp turmeric powder
1½ tsp red chili powder
1½ tsp coriander powder
1 tsp garam masala
Whole spices: 2 bay leaves, 1-inch cinnamon, 4 green cardamoms, 4 cloves
Salt to taste
Fresh coriander leaves
1 tbsp kasuri methi (crushed)
Water as required
Method:
Heat mustard oil in a handi or heavy-bottom pot until it smokes lightly. Reduce heat and add whole spices. Let them splutter and release aroma. Add sliced onions and sauté on medium heat until golden brown. Stir in ginger-garlic paste and cook until raw smell disappears.
If You Want More Tasty Mutton Made By Mahi Then Click Here Mahijain 👈
Add turmeric, red chili, and coriander powder. Mix well, then add tomato puree and cook until oil separates. Lower the flame and slowly add whisked curd, stirring continuously to prevent curdling. Cook the masala until thick and glossy.
Add mutton pieces and salt. Stir well so the meat is coated with masala. Cook on high heat for 5–7 minutes, then add green chilies and enough water to cover the meat. Cover the handi and simmer on low heat for 60–75 minutes, stirring occasionally, until the mutton becomes tender and the gravy thickens.
Finish with garam masala and kasuri methi. Garnish with fresh coriander. Serve hot with naan, tandoori roti, or steamed rice.
If you want, I can also share restaurant-style, Hyderabadi, or pressure cooker versions.
0 Comments