mutton handi delicious recipe by kitchen with zainab’s baba

mutton handi delicious recipe by kitchen with zainab’s baba This article will show you how to make mutton handi delicious recipe by kitchen with zainab’s baba recipe from kitchen with zainab’s baba. Recipe by Kitchen with Zainab’s Baba. Handi mutton, a North Indian delicacy, is one of the most loved. The dish is traditionally prepared in a clay or handi pot and cooked for hours.

Handi Mutton is often made from lamb bones. Slow beaning allows for the best flavor. This dish is amazing when combined with Indian spices and slow cooking. This is a dish that most people will order in restaurants. However, you can make it at home using this easy recipe.

Is mutton healthy? 

Mutton is high in iron and zinc. Iron is used primarily in the body’s formation of blood cells. Iron deficiency patients are advised to eat red meat, particularly mutton.

Which is better, lamb or sheep?

Lamb is generally a tenderer and more refined meat. mutton handi delicious recipe by kitchen with zainab’s baba is a rich and wild cut that has bold flavors. It is slow-cooked to soften and intensify its flavor. Mutton cuts are usually darker and larger than lamb.

Can mutton be prepared without marinating?

Always marinate lamb before cooking. Marinating the meat will tenderize it. 5. Before frying the mutton, do not add any acidic ingredients like tomatoes or lemon to the pan.
How long should mutton marinade?

The mutton should be marinated for at least 8 hours. However, it is best to keep it in the refrigerator overnight. We can also add cottage cheese or lemon to the marinade.

How long should marinated mutton be kept in the refrigerator?

For poultry and meat marinating, the recommended time is eight to twenty-four hours. You can leave the food in the marinade for longer but it is not recommended. However, after two days the marinade may begin to dissolve the meat fibers and cause it to become mushy.

Is there a faster way to marinate mutton than others?
Ensure proper marinating

Cottage cheese, papaya or buttermilk or tart fruits such as lemon or kiwi can be used to help break down the meat’s tough fibers. Nutmeg is a common spice used in cooking. However, it can alter the taste of the meat so it shouldn’t be used.

Mutton Handi Delicious recipe by Kitchen with Zainab’s Baba

Mutton Handi
Marinade & Meat

  • 750g of mutton (on bone).
  • 1 tbsp garlic ginger paste
  • 1 teaspoon garam masala
  • 1/2 cup yogurt
  • 1 tablespoon oil
  • Salt (to taste).


  • 1 onion Boil and then mashed into a paste
  • 1 tbsp garlic ginger paste
  • 2-3 tomato passata
  • 2-3 finely chopped green peppers
  • 5 tsp salt
  • 1 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder, toasted.
  • 1 teaspoon cumin powder, toasted.
  • 1/2 teaspoon black pepper powder
  • 1/2 teaspoon kasuri methi, dried fenugreek leaf leaves
  • 1/4 cup cream
  • 7 almonds overnight soaked
  • 3 cashew nuts, soaked overnight
  • 1 teaspoon coconut powder
  • 1/4 cup oil
  • 1 bay leaf
  • 1 cinnamon stick
  • 2-3 cloves
  • 1/2 teaspoon black cumin
  • 1 black cardamom


  • 1 tablespoon butter/ghee
  • 1/2 teaspoon garam masala
  • Onion
  • coriander (chopped)
  • mint leaves (chopped)


  • Marinate the mutton with the marinade ingredients for at least 2 hours, or overnight if you prefer. When marinating the meat, don’t forget the nuts!
  • In a large frying pan, heat 2 tablespoons oil. Cook the marinated mutton until it is brown. Set aside. This is a step to give the meat a rich golden color.
  • Combine the onion and water in a bowl. Bring the mixture to a boil. Once the mixture boils, strain the water out of the onion to create a smooth paste. This gives the masala a creamy texture.
  • Keep the water as low as possible, and keep it separate. The masala can be enhanced with nuts.
  • Add 1/4 cup oil to a saucepan (or clay pot) and all the spices (bay leaves (cloves), black seed (black cardamom), cinnamon). Add the onion puree to the oil once they have melted.
  • Let the onion cook for about 10 minutes. This is an important step and can take between 8-10 minutes.
  • Cook the ginger garlic paste and chopped green chillies until they are softened, about half an hour.
  • Fry the meat ahead of time. Mix the meat with the onion masala and fry for one minute.
  • Salt, red chili powder and turmeric are all good options. To reduce raw herbs’ flavors, finely saute them. Take care not to burn the herbs. The masala should be cooked on medium heat. If necessary, add a splash of water.
  • Let the masala and meat cook while you add the tomato puree. Combine the masala and heat until oil separates.
  • Once the masala has been well-cooked, you can add water or broth to cook the meat. Cook the meat on medium heat until it is tender. You will get a smooth, rich sauce.
  • Add the nut butter to the meat after it has been fully cooked.
  • The cream should be added to the mixture. Continue to simmer over low heat for 5-10 minutes.

Final Touch

Make a tarka from powdered garam masala just before you serve. Add a tablespoon of butter to a saucepan. Once butter has melted, stir in garam masala powder. When it starts to sizzle, pour the mixture onto the mutton handlei. Mix well and let cool on the stovetop for five minutes. Garnish. To serve.

Tips for You

What is the best thing to mutton?

The back of an animal is where the meat is found, which includes the loin, ribs and hindquarters. This area is often more delicate than that of the front, which includes the flank, shoulder, and leg.

Is it possible to eat mutton every single day?

The health benefits from meat 

Red meat, lamb and beef are great sources of iron. It is also important to prevent anemia. A healthy diet includes red meat consumption, particularly for children and women in childbearing years.

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