Mutton Handi recipe is a deliciously made with lamb dish that is cooked in a handi (clay pot). The Handi Mutton usually consists of bones of the lamb and slow booking brings out the best possible flavours. While it is one of the dishes that we usually have in restaurants, this easy recipe will help you make it at home. Enjoy Mutton handi with roti, steamed rice or pulao.
Cooking Time: 40mins
Serving Size: 4
- 750g Mutton
- 1 Tablespoon garlic ginger paste
- 1 Teaspoon Thillai’s Garam Masala Powder
- ½ Cup yogurt
- 3 Tablespoon Oil
- Salt to taste
- 1 Onion boiled and blended to a paste
- 1 Tablespoon ginger garlic paste
- 3 Pureed tomatoes
- 3 Green chillies finely chopped
- Salt as required
- 1 Teaspoon Thillai’s Guntur Chilli Powder
- ¼ Teaspoon Thillai’s Erode Turmeric Powder
- ½ Teaspoon Thillai’s Nattu Malli Coriander Powder
- 1 Teaspoon Thillai’s Unjha Cumin Powder
- ½ Teaspoon Thillai’s Malabar Black Pepper Powder
- ½ Teaspoon kasuri methi
- ¼ Cup cream
- 7 Almonds
- 3 Cashews
- 1 Teaspoon coconut powder
- ¼ Cup oil
- 1 Bay leaf
- 1 Cinnamon stick
- 3 Thillai’s Clove
- ½ Teaspoon black cumin
- 1 Black cardamom
- 1 Tablespoon butter/ghee
- ½ Teaspoon Thillai’s Garam Masala Powder
- 1 Small onion
- 1 Spring coriander leaves(chopped)
- 2 Spring mint leaves (chopped)
Preparation Method For Mutton Handi
- In a bowl add 750g mutton, 1 tablespoon ginger garlic paste, 1 teaspoon Thillai’s Garam Masala Powder, ½ cup yogurt, 1 tablespoon oil and salt.
- Mix well and let it marinate the mutton for 2 hours.
- In a pan, heat 2 tablespoon of oil. Add marinated meat and fry until mutton pieces are brown. Remove and set aside.
- Blend onions with water grind into smooth paste. Give the paste a good boil. Once it boils, strain the water completely from the onion and a smooth onion paste is ready.
- Soak 3 tomatoes in boiling water for 5 minutes, the skin will peel off easily. Blend the tomatoes into a fine puree. Set aside.
- In a blender add 7 almonds, 3 cashews, 1 teaspoon coconut powder and blend into a coarse paste. Use as little water as possible and keep it aside.
- In a handi (clay pot) or regular pot, add ¼ cup of oil and add 1 bay leaf, 1 cinnamon sticks, 3 Thillai’s Clove, ½ teaspoon black cumin and 1 black cardamom. Once they sizzle add the onion puree.
- Let the onions cook until they turn light brown.
- Add 1 tablespoon ginger-garlic paste, chopped 3 green chilli and saute until the raw smells goes off.
- Add fried meat. Mix it into the onion’s masala, saute for one minute.
- Add salt, 1 teaspoon Thillai’s Guntur Chilli Powder, ¼ teaspoon Thillai’s Erode Turmeric Powder, 1 teaspoon Thillai’s Unjha Cumin Powder and ½ teaspoon Thillai’s Nattu Malli Coriander Powder. Saute the spices nicely, so the raw flavours of the spices diminishes. Cook the masala on medium flame. Add a dash of water if needed.
- Add the pureed tomato paste and let the meat and masala cook. Cook the masala well and until oil separates.
- Once, the masala is nicely cooked add water to cook the meat. Let the meat simmer on medium flame until it is tender. A smooth, dense gravy will be formed.
- When the meat is fully cooked add the nuts paste for richness.
- Lastly add ½ teaspoon Thillai’s Malabar Black Pepper Powder and ½ teaspoon kasuri methi and ¼ cup cream cream. Mix and let it simmer for another 5 – 10 minutes on low flame.
- Right before serving, Heat 1 tablespoon of butter or ghee. As the butter melts add ½ teaspoon of Thillai’s Garam Masala Powder, when it sizzles pour it on the mutton handi. Slight mix and let it cook on dam for 5 minutes. Garnish with 1 spring coriander leaves and 2 spring mint leaves.
- Serve hot and delicious Mutton Handi.