Mutton Handi is one the most loved traditional Pakistani dish. Since Eid season isn’t completely over yet, it will be a great idea to include mutton handi masala in your menu. You may find thousands of different recipes for it, but the one we are sharing below is an authentic and easy way of making this dish. The flavours and aroma of mutton handi masala is entirely different when cooked in a handi (clay pot), however you can make it in wok as well.
Mutton (handi cut) – ½ kg
Yogurt – 1 cup
Onion (chopped) – 2 medium
Tomatoes (chopped) – 3 medium
Oil – ½ cup
Ginger paste – ½ tsp
Garlic paste – ½ tsp
Garam masala – ½ tsp
Roasted cumin seeds – 1 tsp
Chili powder – 1 tsp
Black pepper – ½ tsp
Salt – to taste
Ginger (julienne cut) – as required
Green chilies (julienne) – as required
Butter – optional
1- Heat oil in a handi (clay pot) or wok, add ginger and garlic paste and cook for a few seconds. Be careful not to burn this paste.
2- Add mutton in your handi and cook for 10 – 15 minutes on high flame, keep stirring.
3- When mutton starts changing its colour, take it out in a bowl and set it aside.
4- Now turn the flame to medium and add chopped onion in your handi. Fry the onion for few minutes and before it changes its colour, add chopped tomatoes into it.
5- Add salt and red chili powder into your masala, cover the lid and let it simmer for sometime. Add little water if required.
6- When your masala gets done, add mutton and mix well.
7- Keeping the flame medium, add yougurt, cumin seeds, black pepper and garam masala in handi, cover the lid and let it cook for 10 more minutes or until your mutton is ready to be served.
8- Mutton handi masala is best to be served in the very handi in which it is cooked, top it up with some butter and garnish with ginger and green chilies. Serve hot.
Note: This dish would be enough for 2 -3 people