Mati Handi Mutton
Tender, succulent mutton slow-cooked in a traditional earthen pot with fragrant spices. This Odia delicacy is known for its smoky flavor and fall-off-the-bone texture, a true rustic culinary experience.
For 4 servings
Marinate the Mutton
- In a large mixing bowl, combine the mutton pieces, quartered potatoes, sliced onions, chopped tomatoes, ginger-garlic paste, and slit green chilies.
- Add the whisked curd, mustard oil, and all the powdered spices: turmeric, red chili, coriander, cumin, and garam masala.
- Add the whole spices: bay leaves, cinnamon stick, crushed green cardamoms, cloves, and salt.
- Using your hands, mix everything thoroughly until the mutton and vegetables are evenly coated with the marinade.
- Cover the bowl and let it marinate for a minimum of 1 hour at room temperature, or for best results, refrigerate for 2-4 hours.
Prepare and Seal the Earthen Pot (Handi)
- Transfer the entire marinated mutton mixture into the earthen pot.
- Pour in 1 cup of water and give it a gentle stir.
- In a small bowl, mix the atta with a little water to form a stiff, pliable dough. Roll it into a long, thick rope.
- Place the lid on the handi. Press the dough rope firmly around the rim, completely sealing the gap between the pot and the lid to trap all the steam inside.
Slow Cook the Mutton
- Place the sealed handi on your stove over the lowest possible flame. A heat diffuser can be used to prevent direct, harsh heat.
- Allow it to cook undisturbed for 90 minutes. The mutton will cook slowly in its own juices and the trapped steam.
- Every 20-25 minutes, carefully lift the pot using kitchen towels or oven mitts and give it a gentle, swirling shake. This prevents the ingredients from sticking to the bottom without breaking the seal.
Rest, Unseal, and Serve
- After 90 minutes, turn off the heat and let the handi rest for at least 15 minutes. This allows the flavors to settle.
- Carefully use a knife or a flat spatula to break the hardened dough seal and remove the lid. Be cautious of the hot steam that will escape.
- Check the mutton for tenderness; it should be fall-off-the-bone soft. The oil should have separated and be floating on top of the rich gravy.
- Garnish with freshly chopped coriander leaves. Serve hot with steamed rice, rotis, or naan.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use a traditional unglazed earthen pot. If it's new, season it by soaking it in water for at least 12 hours before its first use.
- 2Mustard oil is crucial for the authentic Odia taste. Heat it slightly until it's just smoking and then let it cool before using to reduce its pungency.
- 3The longer you marinate the mutton, the more tender and flavorful it will be. Marinating overnight in the refrigerator is ideal.
- 4Never place a cold earthen pot on high heat, as it can crack. Always start with a low flame and allow the pot to heat up gradually.
- 5If the final gravy is too thin, you can simmer it without the lid for 5-10 minutes after unsealing until it reaches your desired consistency.
Adapt it for your goals.
Ingredient Substitution
For a different flavor profile, you can add a tablespoon of 'Gota Masala' (a special Odia whole spice blend) during marination.
Dietary PreferenceDietary Preference
This recipe can be adapted for chicken. Use bone-in chicken pieces and reduce the cooking time to 45-50 minutes.
Flavor EnhancementFlavor Enhancement
For an extra smoky flavor, place a small steel bowl with a hot piece of charcoal inside the pot before sealing. Drizzle a little ghee over the charcoal, and as it smokes, quickly put the lid on and seal it. This is known as the 'dhungar' method.
Why this is on our healthy list.
Rich in Protein
Mutton is a high-quality protein source, essential for muscle building, tissue repair, and maintaining overall body function.
Iron Powerhouse
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps prevent anemia and boost energy levels.
Anti-inflammatory Spices
The use of spices like turmeric (containing curcumin) and ginger offers natural anti-inflammatory benefits, which can help reduce inflammation in the body.
Nutrient Retention
The slow-cooking process in a sealed pot minimizes nutrient loss from heat and evaporation, ensuring you get more of the vitamins and minerals from the ingredients.
Frequently asked questions
Mati Handi Mutton is a traditional Odia dish where mutton is slow-cooked in a sealed earthen pot (mati handi) over a low flame. This ancient cooking method traps steam and flavor, resulting in incredibly tender meat and a rich, smoky gravy.
