Mutton Handi is a classic North Indian non-veg dish loved for its rich, creamy masala and tender mutton pieces that melt in your mouth. This dish is traditionally cooked in a handi (deep, wide-bottomed pot) which helps the meat absorb all the flavors and retain its juiciness.
This step-by-step recipe shows you how to make restaurant-style Mutton Handi at home without any hassle. The aromatic spices, combined with yogurt and ghee, give it a perfectly balanced flavor that everyone will love.
Whether it’s a family lunch, festive dinner, or a special occasion, Mutton Handi is always a crowd-pleaser. Serve it hot with naan, roti, or steamed rice, and watch it become the centerpiece of your meal.
Ingredients for Mutton Handi
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500g Mutton – Main ingredient. Use tender pieces with bone for more flavor.
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2 Medium Onions, finely chopped – Adds sweetness and forms the base of the gravy. Fry until golden brown for best taste.
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2 Medium Tomatoes, pureed – Gives tanginess and helps create the rich masala. Pureeing ensures smooth gravy.
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2 tsp Ginger-Garlic Paste – Adds aroma and depth of flavor. Freshly made paste works best.
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3 tbsp Yogurt – Makes the gravy creamy and tenderizes the mutton.
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1 tsp Red Chili Powder – Adds mild to medium spiciness. Adjust according to taste.
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½ tsp Turmeric Powder – Gives color and a subtle earthy flavor.
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1 tsp Coriander Powder – Adds fragrant and slightly nutty flavor to the masala.
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½ tsp Garam Masala – Aromatic spice blend added at the end for fragrance.
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1 tsp Cumin Seeds – Provides a warm, nutty flavor when fried in oil.
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2 Green Chilies, slit – Adds heat and freshness to the dish.
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2 tbsp Fresh Coriander, chopped – Garnish for color, aroma, and fresh flavor.
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4 tbsp Oil / Ghee – Cooking medium; ghee gives a rich, authentic taste.
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Salt – to taste – Enhances all flavors.
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1 cup Water – Used to cook the mutton and form the gravy. Adjust for desired consistency.
Step to Cooking Instructions
: Marinate the Mutton
Mix mutton pieces with yogurt, turmeric, red chili powder, ginger-garlic paste, and salt. Marinate for at least 30 minutes to allow flavors to penetrate deeply, making the meat soft, juicy, and full of aromatic spices.
2: Fry Onions & Spices
Heat oil or ghee in a handi or heavy-bottomed pan. Add cumin seeds and let them crackle. Then add finely chopped onions and fry until golden brown, releasing a sweet, aromatic base for the gravy.
3: Add Tomato Puree & Spices
Pour in tomato puree and cook for 5–7 minutes until it thickens slightly. Add coriander powder, red chili powder, and salt. Mix well until the oil separates and the masala is aromatic and rich.
4: Cook the Mutton
Add marinated mutton to the pan and fry for 5–7 minutes on high flame to sear the meat. Add 1 cup water, cover, and cook on low-medium flame for 45–60 minutes until tender and full of flavor.
5: Add Garam Masala & Green Chilies
Once the mutton is tender, sprinkle garam masala and add slit green chilies. Cook for another 5 minutes, allowing the flavors to blend and the dish to become aromatic and rich.
6: Garnish & Serve
Garnish the cooked Mutton Handi with fresh coriander leaves. Serve hot with naan, roti, or steamed rice for a complete and flavorful North Indian meal experience.