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Handi Mutton/Pahadi Mutton

Handi Mutton/Pahadi Mutton


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, Himacha...

Cooking Time

Preparation Time : 0

Cook Time : 0

Total Time : 0


Serves 10 serving

  • 1kgMutton diced & cleaned

  • 200gramsCurd

  • 2tablespoonsGinger Garlic paste

  • 1 cupCoriander leaves paste

  • 4Green Chillies slitted

  • 1 inchGinger shredded

  • 4 podsWhole Garlic

  • 5Medium size Onion Sliced & Fried & Paste 

  • 2Black Cardamom

  • 5Green Cardamom

  • 2Stick Cinnamon

  • 1Star Anise

  • 8Cloves

  • 10-12Black Peppercorn

  • 2 TeaspoonsCumin Seeds

  • 1 Teaspoon turmeric powder

  • 2 TeaspoonsCoriander Seed Powder

  • 1 TeaspoonGaram Masala

  • 3-4 TablespoonsMustard Oil or Vegetable Oil

  • 1 cupFlour dough to seal the vessel for cooking 

  • bunchA Coriander leaves Finely Chopped for Garnish


  • 01

    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 flavors 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 :)



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