Mutton Handi Recipe, Slow-Cooked Dhaba Style
Mutton slow-cooked in a sealed handi with onions, tomatoes and whole spices until the gravy turns thick and glossy.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
7 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Temper
Heat the ghee in a heavy handi. Add the cinnamon, cardamom and bay leaf for 20 seconds.
- 03Brown the onions
Add the onions and fry for 10 minutes until deep golden. Add the ginger-garlic paste for a minute.
- 04Sear the mutton
Add the mutton and cook on high for 8 to 10 minutes until it browns.
- 05Add the masala
Add the tomatoes, chilli powder, coriander powder, turmeric and salt. Cook until the oil separates.
- 06Seal and cook
Stir in the curd and 150 ml water. Cover with a tight lid or seal with dough and cook on the lowest flame for 55 to 60 minutes.
- 07Finish
Add the garam masala and ginger. Rest for 10 minutes and scatter the coriander.
Questions
Do I need to seal the lid?+
It helps. A dough seal traps steam so the mutton cooks in its own juices. A heavy lid also works.
Can I make it in a pressure cooker?+
Yes. Use 6 to 7 whistles, then reduce the gravy uncovered.
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