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Tender, fall-off-the-bone mutton pieces simmered in a rich, creamy, and aromatic gravy. This classic Mughlai dish, traditionally cooked in an earthen pot (handi), is a luxurious treat perfect for special occasions.
For 4 servings
Marinate the Mutton
Prepare Cashew Paste
Sauté Aromatics and Onions
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Tender, fall-off-the-bone mutton pieces simmered in a rich, creamy, and aromatic gravy. This classic Mughlai dish, traditionally cooked in an earthen pot (handi), is a luxurious treat perfect for special occasions.
This mughlai recipe takes 115 minutes to prepare and yields 4 servings. At 553.67 calories per serving with 56.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mutton and Masala
Slow Cook the Curry
Finish and Thicken the Gravy
Garnish and Serve
Replace mutton with bone-in chicken pieces. Reduce the simmering time to 25-30 minutes as chicken cooks much faster.
Increase the amount of red chili powder to 1.5 tsp and add 1-2 more slit green chilies for extra heat.
For a nut-free version, you can substitute the cashew paste with 1/4 cup of thick, full-fat yogurt or 2 tablespoons of roasted gram flour (besan) mixed with water to form a paste.
For an even more decadent gravy, substitute 1/4 cup of the water with milk when simmering the mutton.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from mutton, which is easily absorbed by the body and helps prevent anemia and boost energy levels.
The use of spices like turmeric, ginger, garlic, and cloves provides anti-inflammatory and antioxidant benefits that can help support a healthy immune system.
Ghee and cashew nuts contribute healthy fats, including monounsaturated fats, which are important for brain health and cellular function when consumed in moderation.
One serving of Mutton Handi (approximately 420g) contains around 550-650 calories, depending on the fat content of the mutton and the amount of ghee used.
Mutton Handi is a rich, indulgent dish. While mutton is a great source of protein, iron, and Vitamin B12, the dish is also high in saturated fats from ghee and cream. It's best enjoyed in moderation as part of a balanced diet, especially on special occasions.
Yes, absolutely. You can use bone-in chicken. Follow the same recipe but reduce the slow-cooking time in Step 5 to about 25-30 minutes, or until the chicken is cooked through.
If the gravy is too thin after adding the cashew paste, you can simmer it uncovered on low heat for a few more minutes until it reaches the desired consistency. The gravy will also thicken as it cools.
Yes, a pressure cooker can significantly reduce the cooking time. After completing Step 4, add the water, close the lid, and pressure cook on medium heat for 5-6 whistles (about 20-25 minutes). Let the pressure release naturally before proceeding with Step 6.
Mutton Handi pairs beautifully with Indian breads like Garlic Naan, Tandoori Roti, or Lachha Paratha. It also goes well with steamed Basmati rice or Jeera Rice.