Indian · serves 2

Mutton Handi

Slow-cooked in its own juices with almost no water. Concentrated and thick.

90 min A proper cook Non-vegetarian

Ingredients

  • 800g mutton on the bone
  • 4 onions, sliced
  • 1 cup curd
  • 2 tbsp ginger-garlic paste
  • 3 tomatoes
  • 2 tsp red chilli powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala
  • 4 green chillies
  • Whole spices
  • 1/2 cup ghee

Method

  1. Layer everything raw into a heavy pot: mutton, onions, curd, ginger-garlic, tomatoes, all the powders, salt, whole spices and ghee. Mix once.
  2. Cover with a tight lid — seal with dough if it doesn't fit well.
  3. Lowest possible flame for 75 minutes. Do not open it and do not add water. The mutton and onions release everything it needs.
  4. Shake the pot every 20 minutes instead of stirring.
  5. Open, and if it's watery, cook uncovered on high till the ghee separates.
  6. Garam masala, green chillies, ginger juliennes. Roti or rice.

Questions people ask about Mutton Handi

How long does Mutton Handi take?

About 90 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Mutton Handi?

Lowest possible flame for 75 minutes. Do not open it and do not add water. The mutton and onions release everything it needs.

What can I use instead of mutton in Mutton Handi?

Use chicken thighs, but halve the cooking time. Jackfruit works for a vegetarian version and holds up to long cooking.

Can I make Mutton Handi ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Mutton Handi vegetarian?

Yes. Replace the mutton with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Mutton Handi?

Roti or rice. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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