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Handi Mutton/Pahadi Mutton

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Handi Mutton/Pahadi Mutton

Description

A great meal always transcends all cultural boundaries, and sharing the food of the places you visit is definitely the best way to connect with its culture, people and land. Its awesome taste and simplicity baffles me. So this one is li'l twisted with the taste of Orissa, Himachal Pradesh and Rajast...

Cooking Time

Preparation Time :0 Min

Cook Time : 0 Min

Total Time : 0 Min

Ingredients

Serves : 10 serving
  • 1kg mutton diced & cleaned
  • 200grams curd
  • 2tablespoons ginger garlic paste
  • 1 cup coriander leaves paste
  • 4 green chillies slitted
  • 1 inch ginger shredded
  • 4 pods whole garlic
  • 5 medium size onion sliced & fried & paste
  • 2 black cardamom
  • 5 green cardamom
  • 2 stick cinnamon
  • 1 star anise
  • 8 cloves
  • 10-12 black peppercorn
  • 2 Teaspoons cumin seeds
  • 1 Teaspoon turmeric powder
  • 2 Teaspoons coriander seed powder
  • 1 Teaspoon garam masala
  • 3-4 Tablespoons mustard oil or vegetable oil
  • 1 cup flour dough to seal the vessel for cooking
  • bunch a coriander leaves finely chopped for garnish

Directions

  • Mix all the ingredients in a Handi or Clay Pot or Non-Stick Pot shaped vessel nicely. 
  • And keep aside for half an hour to marinate. 
  • Once marinated, cover the lid and seal it with the help of flour dough properly, a technique of cooking in steam by not allowing the steam to pass. 
  • Place the vessel on low flame for almost 1 hr 30 minutes. Its a slow cooking process. The meat gets cooked in its own steam and juices on a slow fire infusing the flavours and aroma of its own herbs and spices in the meat. Nutrients are not lost in this process and thus the food is nutritious too :).. 
  • Once done, let it cool for few minutes and then cut the dough layer. 
  • Garnish with coriander leaves and serve hot in same vessel. That's the beauty of this dish :)... Enjoy this delicacy with steamed rice, bread, chapattis or phulkas :)
Sushmita Singh

Sushmita Singh

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