Mutton Handi

INGREDIENTS

• 500g Mutton
• 2 Onion
• 2 Tomato
• 120g Greek Yoghurt
• 2 tsp Garlic Paste
• 2 tsp Ginger Paste
• 4 tbsp Cooking Oil
• 1 tsp Cumin Seed
• 2 tsp Coriander Powder
• 0.5 tsp Turmeric Powder
• 1 tsp Garam Masala
• 0.5 tsp Red Chilli Powder
• 1 Cinnamon Stick
• 4 Green Cardamom Pod
• 1 Bay Leaf
• 2 tsp Salt
• 600ml Water
• 8g Coriander

STEPS

1. 1

   In a bowl, combine 120g of greek yoghurt, 2 tsp of garlic paste, 2 tsp of ginger paste, 2 tsp of coriander powder, 0.5 tsp of turmeric powder, 0.5 tsp of red chilli powder and a pinch of the 2 tsp of salt. Add 500g of mutton and coat thoroughly. Cover and marinate in the refrigerator for 30 minutes.

   ⏱ 30 min

2. 2

   Heat 4 tbsp of cooking oil in a heavy handi or Dutch oven over medium heat. Add 1 tsp of cumin seed, 1 cinnamon stick, 4 green cardamom pods and 1 bay leaf. Fry for 30 seconds, until fragrant.

   ⏱ 1 min

3. 3

   Add 2 onions (finely sliced) and cook over medium heat for 10 to 12 minutes, stirring often, until deep golden brown.

   ⏱ 10 min

4. 4

   Add the marinated 500g of mutton and cook over medium-high heat for 8 to 10 minutes, stirring frequently, until the meat is browned and the yoghurt mixture thickens and releases oil.

   ⏱ 8 min

5. 5

   Add 2 tomatoes (finely chopped), the rest of the 2 tsp of salt and 1 tsp of garam masala. Cook for 6 to 8 minutes until the tomato softens completely and the masala becomes thick and glossy.

   ⏱ 6 min

6. 6

   Add 600ml of water, bring to a gentle boil, then cover tightly. Reduce the heat to low and simmer for 55 to 65 minutes, stirring every 15 minutes, until the mutton is fork-tender and no pink remains at the center. Add a small splash of water only if the sauce becomes dry before the meat is tender.

   ⏱ 55 min

7. 7

   Remove the lid and simmer for 5 to 8 minutes until the gravy is thick enough to coat the meat. Taste and adjust salt if needed. Remove the whole spices, garnish with 8g of coriander (chopped), and rest for 5 minutes before serving.

   ⏱ 5 min