Mutton Handi is a flavored, thick, and spicy meat curry this is my family’s version that is cooked in the “Bihari” household, it is called Mutton Handi in the local language, You'd not have heard about this recipe, and very delicious, soft tender and mouthwatering meat curry that can be cooked with beef, mutton or lamb, here to understand have written masala right word is Handi.
I prepared mutton handi from our culture, as well as making mutton meat with special Handi masala that contains only 3 whole spices. Then all three spices are roasted in a pan over low heat and then ground to make a fine powder.
The simple and quite amazing taste of this curry can be served with paratha, naan, and any type of flavored rice
Tips:
To make a delicious mutton curry, selecting the right meat is crucial. Choose fresh and tender cuts, as they will result in soft and succulent mutton or beef after cooking.
Typically, using bones with mutton or beef will yield a rich gravy when slow-cooked. The flavor from the bones enriches the gravy, making it thick and flavorful.
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Firstly, clean and rinse mutton under running water, and take all ingredients and prepare them
Heat the pan and dry roast cumin seeds, coriander seeds, and black pepper over low heat for 1-2 minutes; shift to the mortar/grinder jar and grind it till turns to a fine powder.
Whisk the yogurt and keep it aside.
Heat the oil in the pot and put onions; sauté the onions for 5 minutes, then add mutton.
Fry the mutton with onions until it changes color, then add ginger and garlic, put papaya paste/cubes to the meat, and stir well.
Now start combining all dry spices, and keep the flame low while adding spices.
Keep mixing the meat with spices on medium flame; lastly, add basic garam masala and stir to combine until the oil is separated.
Now add yogurt, then further stir to mix well until the meat is roasted with masala.
Now pour water and stir to combine well, bring to a boil, cover the lid, and allow it to cook for about 30-40 minutes.
Now roast the meat until oil comes on top, then put roasted spices, stir well with roasted ground spices.
Pour 1 cup boiled water into the curry, bring to a boil on a high flame, then cover the lid and reduce the flame to low.
Simmer it for 15 minutes; now the mutton handi is done.
Then transfer to the serving bowl/dish.
Mutton Hundi is a flavored, thick, and spicy meat curry. This is my family’s version that is cooked in the “Bihari” household.
Ingredients:
- 1 kg, mutton/beef/lamb with bones
- 200g, homemade yogurt
- 2 tbsp ginger-garlic paste
- 2 cubes/1 tbsp, papaya paste
- 2 large onions, sliced
- 1 cup, cooking oil/olive oil
- 1 tsp, red chili powder
- 1 tsp, Kashmiri red chili powder
- 1 tsp, turmeric powder
- Salt to taste
- 1 ½ tsp, coriander powder
- ½ tsp, basic garam masala
Handi Special Masala:
- 1 tbsp, coriander seeds
- 1 tbsp, cumin seeds
- ½ tbsp, black peppercorn
How to make Mutton Handi?
- In a medium pot, heat the oil and put onion slices, then sauté them for 4-5 minutes on medium flame
- Add washed mutton meat to the onion and fry them till changes its color
- Now add ginger-garlic paste along with papaya paste or cubes and stir to combine well
- Reduce the flame to low
- Now start adding dry spices: red chili, Kashmiri red chili, coriander powder, turmeric powder, and salt
- Keep stirring by adding basic garam masala until the oil is separated
- Then add whisked yogurt
- Constantly keep stirring, then pour ½ jug of boiled and hot water
- Bring it to a boil and cover the lid
- Let it cook for about 30 minutes on medium-low flame until the meat is 90% tender
- Note: don’t completely cook the meat; otherwise, when it is simmered after adding roasted ground spices, your meat will be shredded
- Remove the lid and roast the meat until the water dries up, then add the roasted ground masala to the mutton curry
- Add 1 cup of boiled and hot water to the curry
- Some more bring to boil and, cover the lid
- Simmer the mutton handi over low heat for 15 minutes
- Remove from the flame and transfer to the serving dish
- Mutton handi is ready to serve with rice, paratha, naan
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