Prepare to embark on a flavor-packed adventure that will transport you straight to the heart of Pakistani cuisine! This legendary Mutton Handi recipe is not just a dish – it's a culinary masterpiece that promises to tantalize your senses and impress even the most discerning food lovers. With tender, succulent mutton slow-cooked to perfection in a rich, aromatic gravy, this recipe is a true celebration of traditional cooking that will have your family and friends begging for seconds.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Pakistani
Serves: 6 servings
Ingredients
- 1 kg mutton, cut into pieces
- 2 cups yogurt
- 2 onions, finely sliced
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- Salt to taste
- 4 tablespoons oil
- Fresh mint for garnish
Instructions
- Begin by gathering all the ingredients. Ensure the mutton is cut into bite-sized pieces and the onions are finely sliced. Chop the tomatoes and set them aside.
- In a large mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Mix well to create a smooth marinade.
- Add the mutton pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap or a lid and let it marinate for at least 30 minutes. For best results, marinate for a few hours or overnight in the refrigerator.
- After marinating, heat the oil in a heavy-bottomed pot or handi over medium heat. Once the oil is hot, add the sliced onions and sauté until they turn golden brown.
- Next, add the marinated mutton to the pot, stirring well to combine with the onions. Cook for about 5-7 minutes, allowing the mutton to brown slightly.
- Add the chopped tomatoes to the pot, mixing them in with the mutton. Cook for an additional 10 minutes, stirring occasionally, until the tomatoes soften and blend into the mixture.
- Reduce the heat to low, cover the pot, and let the mutton cook for about 1 hour. Stir occasionally and check for tenderness. If the mutton is not tender enough, you may need to add a little water and continue cooking.
- Once the mutton is tender and the oil begins to separate from the gravy, taste and adjust the seasoning if necessary. Remove from heat.
- Garnish the mutton handi with fresh mint leaves before serving. Serve hot with naan or rice for a complete meal.
Tips
- Marination is Key: For the most tender and flavorful mutton, allow the meat to marinate for at least 4-6 hours, or ideally overnight. This helps the yogurt and spices penetrate deep into the meat.
- Choose the Right Meat: Select fresh, high-quality mutton with a good balance of meat and fat. The fat adds richness and helps keep the meat moist during slow cooking.
- Patience Matters: Slow cooking is crucial for this dish. Resist the urge to rush the process – low and slow is the secret to melt-in-your-mouth mutton.
- Oil Separation is a Good Sign: When you see the oil starting to separate from the gravy, it's an indication that your mutton handi is reaching perfect doneness.
- Fresh Herbs Make a Difference: Use fresh mint leaves for garnishing. They add a burst of freshness that cuts through the rich, spicy gravy.
- Cooking Vessel Matters: If possible, use a traditional handi (clay pot) for authentic flavor, but a heavy-bottomed pot works just as well.
- Spice Level Adjustment: Feel free to adjust the red chili powder to suit your heat tolerance. Start with less and add more if needed.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
