Traditional Mutton Handi Recipe: Cooked with Rich Spices and Creamy Masala
Bring the authentic taste of Pakistani cuisine to your table with this traditional Mutton Handi recipe. Tender bone-in mutton is first marinated in yogurt, garlic, and garam masala, then seared for a golden crust that locks in flavor. What makes this recipe truly special is the creamy onion and nut-based masala, cooked in a clay handi for an earthy aroma and smooth texture. Roasted spices, green chilies, and a hint of kasuri methi create a deep, balanced flavor profile, while cream and crushed nuts add richness without overpowering the meat.
The secret to its irresistible taste lies in the slow-cooked technique and layer-by-layer preparation. From boiling onions into a velvety paste to gently sautéing ginger-garlic and whole spices, every step enhances the overall dish. A final touch of garam masala in butter or ghee just before serving infuses the handi with bold fragrance and taste. Served with hot naan or steamed basmati rice, this Mutton Handi is the perfect dish for special dinners, Eid celebrations, or cozy weekend meals at home.
How to Make Mutton Handi at Home – Restaurant-Style Flavor in Every Bite
Want to recreate restaurant-style Mutton Handi in your own kitchen? This recipe gives you everything you need from a rich, slow-cooked masala to tips for perfect meat tenderness. Start by marinating the meat for a few hours (overnight is even better), then shallow-fry it until golden brown. The base of the handi is built with boiled onion paste, fresh tomato puree, and a delicate blend of spices like cumin, coriander, and turmeric. What sets it apart is the addition of a coarsely ground paste made from soaked almonds, cashews, and coconut, which gives the curry its signature creamy texture.
As the handi simmers on low heat, the flavors deepen and thicken into a beautifully rich gravy. A final drizzle of melted butter infused with garam masala elevates the entire dish with an aromatic finish. Garnish with fresh mint, coriander, and crispy onions for a traditional touch. Whether you’re hosting a dinner party or simply craving a comforting homemade curry, this Mutton Handi recipe delivers bold flavor and luxurious texture that rivals your favorite desi restaurant.
Mutton Handi Recipe
5
servings30
minutes75
minutes450 – 500
kcalIngredients
750 g Mutton (bone in)
1 tbsp Garlic Ginger Paste
1 tsp Garam Masala
½ cup Yogurt
1 tbsp Oil
salt (to taste)
1 Onion Boiled and blended to a paste
1 tbsp Garlic Ginger Paste
2-3 Pureed tomatoes
2-3 Finely chopped green chilies
1.5 tsp Salt
1 tsp Red Chili Powder
¼ tsp Turmeric Powder
½ tsp Coriander Powder, roasted and ground
1 tsp Cumin Powder, roasted and ground
½ tsp Black pepper powder
½ tsp Kasuri Methi (dried fenugreek leaves)
¼ cup Cream
7 Almonds soaked overnight
3 Cashews soaked overnight
1 tsp Coconut Powder
¼ cup Oil
1 Bay leaf
1 Cinnamon stick
2-3 Cloves
Directions
Marinade the meat in the marinade ingredients, overnight is best otherwise 2 hours. Remember to soak the nuts when your marinade the meat!
In a frypan, heat 2 tablespoon of oil. Add marinated meat and fry until mutton pieces are brown. Remove and set aside. This step is just to give meat a deep golden-brown color and lock the marinade flavors in the meat; mutton won’t be cooked thoroughly.
Blend onions with water in a smooth paste and give the paste a good boil. Once it boils, strain the water completely from the onion and a smooth onion paste is ready. This step gives the masala a smooth, creamy texture.
Soak tomatoes in boiling water for 5 minutes, the skin will peel off easily. Blend the tomatoes into a fine puree. Set aside.
Grind the nuts (almonds, cashew and coconut) into a coarse paste. Use as little water as possible and keep it aside. Nuts will add richness to the masala.
In a handi (clay pot) or regular pot, add a quarter cup of oil and add all the whole spices (bay leaves, cloves, black cumin, black cardamom, cinnamon). Once they sizzle add the onion puree.
Let the onions cook until they turn light brown. This step is important and would take 8 – 10 minutes.
Add ginger-garlic paste, chopped green chili and sauté until the rawness of ginger garlic ends – say half a minute.
Add fried meat from before. Mix the meat into the onion’s masala, sautee for one minute.
Add salt, red chili powder, turmeric, roasted cumin and coriander powder. Sautee the spices nicely, so the raw flavors of the spices diminishes. Be careful that spices don’t burn. Cook the masala on medium flame. Add a dash of water if needed.
Add the pureed tomato paste and let the meat and masala cook. Bhounfy the masala well (ek jan ho jaye masala) and cook until oil separates.
Once, the masala is nicely cooked (bhoun jaye) add water or stock (as required) to cook the meat. Let the meat simmer on medium flame until it is tender. A smooth, dense gravy will be formed.
When the meat is fully cooked add the nuts paste for richness.
Lastly add the freshly crushed black pepper and fenugreek leaves (slightly crushing with the hands) and cream. Mix and let it simmer for another 5 – 10 minutes on low flame.
Finishing touches
Right before serving, prepare a tarka of garam masala powder. Heat one tablespoon of butter or ghee. As the butter melts add garam masala powder, when it sizzles pour it on the mutton handi. Slight mix and let it cook on dam for 5 minutes. Garnish. Serve.
