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Cozy Mutton Handi Kebab Recipe Easy Tender Melt-in-Your-Mouth Delight

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A slow-cooked, tender mutton handi kebab infused with a rich blend of spices, delivering melt-in-your-mouth bites with a comforting, rustic charm.

Ingredients

Scale
  • 500g (1.1 lbs) boneless mutton, cut into 1-inch cubes
  • ½ cup (120 ml) yogurt, whisked
  • 1 large onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2 medium tomatoes, pureed
  • 2 green chilies, slit lengthwise (optional)
  • A handful fresh coriander leaves, chopped
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin seeds
  • Salt to taste
  • 3 tablespoons oil or ghee
  • Water as needed for simmering

Instructions

  1. Marinate the mutton: In a bowl, combine mutton cubes with whisked yogurt, turmeric powder, half the ginger-garlic paste, and a pinch of salt. Mix well to coat all pieces. Cover and marinate for at least 1 hour or overnight in the fridge for best results.
  2. Heat oil or ghee in a handi or heavy-bottomed pot over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until aromatic.
  3. Add chopped onions and cook until golden brown, about 7-8 minutes, stirring occasionally.
  4. Stir in the remaining ginger-garlic paste and green chilies. Cook for 2-3 minutes until the raw smell disappears.
  5. Add red chili powder, coriander powder, and salt. Stir well for about 1 minute to toast the spices gently.
  6. Pour in the pureed tomatoes and cook on medium heat until oil starts separating from the masala, about 8-10 minutes, stirring occasionally.
  7. Add the marinated mutton pieces and mix well to coat with the masala. Cook uncovered for 5 minutes, stirring gently.
  8. Add about ½ cup (120 ml) water, cover the handi with its lid, reduce heat to low, and let simmer slowly for 45-50 minutes, stirring occasionally until the meat is tender and sauce thickened.
  9. Sprinkle garam masala over the kebabs and stir gently. Cook uncovered for another 5 minutes to let spices meld.
  10. Turn off heat, garnish with fresh coriander leaves, and serve hot with naan, paratha, or steamed basmati rice.

Notes

Marinate mutton for at least 1 hour or overnight for best tenderness. Use a heavy-bottomed pot to prevent burning and ensure even cooking. Cook low and slow to achieve melt-in-your-mouth texture. Add water if sauce thickens too much during cooking. Avoid overcooking to prevent meat from falling apart.

Nutrition

Keywords: mutton handi kebab, slow-cooked mutton, tender mutton recipe, Indian kebab recipe, cozy dinner, melt-in-your-mouth kebab

Find it online: https://bouncybowl.com/cozy-mutton-handi-kebab-recipe-easy-tender-melt-in-your-mouth-delight/