Sunday, 10 June 2012

Mutton Handi

I make mutton very rarely, something like twice a year or something. Yesterday I made mutton and tried a recipe used by a Pakistani chef in a cookery contest on television. It was much liked and appreciated by all at home.


½ boneless mutton chunks,
2 chopped large onions,
1 tbsp ginger paste,
1 tbsp garlic paste,
1 ½ large tomatoes (chopped),
2 tbsp ghee,
2 bay leaves,
1 green cardamom,
1 inch piece of cinnamon,
1 tsp cumin seeds,
1 ½ tsp coriander seeds,
Little mace,
Red chilli powder to taste,
Salt to taste,
½ litre water,
¾ cup well-beaten curds,
1 tbsp cream


Wash the mutton chunks.

Heat the ghee in a heavy bottomed vessel and add the onions. Fry this till it turns light brown. Now add the ginger and garlic paste, sauté till oil separates.

Add the whole spices, red chilli powder, salt and the tomotoes. Fry for 10-15 minutes.

Keep adding water as required.

Add the mutton chunks and cook for another 10-15 minutes.

Add the remaining water, salt and cook on a low flame till the meat becomes tender.

Increase the flame and add a mixture of curds and the cream. Keep stirring and cook till the gravy turns thick.

Serve with rice of naan.