Mutton Handi

Name: Mutton Handi
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 600 g mutton (bone-in curry cut, cleaned); 3 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 0.5 cup yogurt (plain, whisked); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp oil; 1 tsp cumin seeds; 2 pcs bay leaf; 1 inch cinnamon (broken); 3 pcs green cardamom; 4 pcs cloves; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp garam masala; 0.5 tsp salt; 1.5 cup water (hot); 2 tbsp coriander leaves (chopped)

RATING

4.6/5(123)

TASTE SCORE

9/10

A rich, slow-cooked mutton curry with tender meat, browned onions, yogurt, and warm spices. This handi-style dish has a thick, glossy gravy that clings beautifully to every piece and tastes even better with naan or jeera rice.

PREP

20m

COOK

75m

SERVES

1 KATORI

564 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prepare the mutton and masala ingredients.
1.Clean the mutton pieces and let any extra water drain off.
2.Slice the onions finely and chop the tomatoes.
3.Whisk the yogurt until smooth so it blends easily into the gravy.
4.Keep the whole spices, spice powders, green chili, and hot water ready.
saute · ~10 min
Brown the onions in oil.
1.Heat oil in a heavy handi or deep pan over medium heat.
2.Add cumin seeds, bay leaf, cinnamon, green cardamom, and cloves.
3.Let the spices sizzle for 30 seconds until fragrant.
4.Add the sliced onions and cook until deep golden brown, stirring often.
TIPKeep the heat at medium so the onions brown evenly without burning.
saute · ~7 min
Cook the ginger-garlic paste and tomatoes.
1.Add ginger-garlic paste and green chili to the browned onions.
2.Cook for 1 minute until the raw smell fades.
3.Add the chopped tomatoes and cook until soft and jammy.
4.Stir in coriander powder, cumin powder, red chili powder, turmeric powder, and salt.
saute · ~10 min
Sear the mutton with the masala.
Add the mutton and mix well so every piece is coated in the onion-tomato masala. Cook on medium-high heat for 8 to 10 minutes, stirring often, until the meat changes color and the masala clings to it.
mix · ~4 min
Add the yogurt and blend it into the curry base.
Lower the heat and add the whisked yogurt a little at a time, stirring continuously so it does not split. Cook for 3 to 4 minutes until the masala looks thick and glossy.
TIPLow heat and constant stirring keep the yogurt smooth.
simmer · ~50 min
Slow-cook the mutton until tender.
Pour in the hot water and bring the curry to a gentle simmer. Cover and cook on low heat for 45 to 50 minutes, stirring now and then, until the mutton is tender and the gravy is thick.
TIPIf the gravy dries too quickly before the meat softens, add a small splash of hot water.
garnish · ~2 min
Finish with garam masala and coriander leaves.
Stir in the garam masala and chopped coriander leaves. Cook uncovered for 2 more minutes so the flavors settle and the gravy reaches a handi-style thick finish.
serve
Serve the mutton handi hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the mutton well before searing so the masala fries instead of steaming.
2
Take the onions to a deep golden brown; this is what gives handi gravy its rich color and sweetness.
3
Add the yogurt off low heat and in small additions to prevent curdling in the hot masala.
4
If the mutton is older or tougher, extend the covered simmer until a piece near the bone yields easily.
5
Stir every 10 to 15 minutes while simmering so the thick onion-yogurt base does not catch at the bottom.
6
Let the curry rest for 10 minutes before serving; the gravy thickens and coats the meat better.
7
This tastes even better the next day, once the whole spices and mutton have had time to deepen the gravy.