The handi kebab is originally cooked in a handi or a deep mouthed cooking vessel normally used in northern part of India. I have borrowed this recipe from my mom’s kitchen and believe me it turns out to be an amazing mutton preparation. The mutton is marinated with curd along with few other masala and then slow cooked in thick bottom deep pan without adding water or any other liquid to it. Since, Handi kebab is cooked in its own juice, the flavor is incredible . It is a perfect short notice guest recipe since there is no tantrums involved around cooking it.

 

Ingredients

 

For Grinding

Whole jeera :1 tsp

Pepper corn :1 tsp

 

Other ingredients

Mutton :1 kg

Onion :½ kg

Ginger paste: 1 tsp

Garlic paste :1 tsp

Turmeric Powder :1 tsp

Coriander powder :2 tsp

Red chili powder :2 tsp

Garam masala powder : 2 tsp

Curd : 200 Grams

Mustard oil : 200 ml

Ghee : 2 tsp

Bay leaf : 2 to 3

Salt: As per taste

Pictorial step 1

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Grind the jeera and pepper corn into a smooth paste.

 

Step 2:

Marinate the mutton along with all the masala, onion and oil.

 

Step 3

Mix them all together and keep it aside for at least an hour.

 

Step 4

Heat the thick bottom pan and put the mutton along with all the marinade into it.cook it on high flame for about ten minutes. Then lower the flame and cover the pan with the lid. Let it Cook on low flame for at least an hour.

 

Step 5

Open the lid and stir the mutton at a regular interval so that the masala doesn’t stick to the bottom of the pan.

 

Step 6

Let the mutton Cook in its own juice till it becomes tender and the consistency of the gravy becomes thick.

 

Step 7

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Serve the luscious handi kebab with pori or any other Indian bread of your choice.

 

Tip:

Don’t add water .Onion and curd will leave water and will give the perfect consistency to the gravy.