Tandoori Handi

Ingredients

• 0.333 cup Mustard oil (For cooking the mutton)
• 750 g Mutton mix boti (Mixed mutton pieces)
• 1 tsp Iodized Himalayan pink salt (Or to taste)
• 0.5 tsp Turmeric powder
• 1 tbsp Ginger-garlic paste
• 2 cups Water
• 2.5 tbsp Mustard oil (For frying the aromatics)
• 1 Onion (Medium, sliced)
• 3 Green cardamoms
• 1 Bay leaf
• 2 Cinnamon sticks
• 3.5 Cloves (About 3–4 cloves)
• 11 Cashew nuts (About 10–12)
• 4.5 Garlic (About 4–5 cloves)
• 1 inch Ginger (Sliced)
• 3 Tomatoes (Medium, chopped)
• 2 Kashmiri red chillies (Soaked)
• 0.5 cup Water (For blending the puree)
• 1 tsp Red chilli powder
• 1 tsp Roasted cumin seeds (Roasted and crushed)
• 1 tsp Garam masala powder
• 1 tsp Coriander powder
• 0.5 tsp Black pepper powder
• 0.25 cup Yogurt (Whisked)
• 0.25 cup Cream
• 1 handful Fresh coriander (Chopped)
• 1 tbsp Dried fenugreek leaves (Kasuri methi)
• 0.333 cup Onion (Diced)
• 0.333 cup Capsicum (Diced)
• Cream (Additional cream for finishing; amount not stated)
• Butter (For finishing; amount not stated)
• 1 handful Fresh coriander (For garnish)
• Charcoal (Shown in the video for the smoky finish; amount not stated)
• Cooking oil (Shown with the charcoal; amount not stated)

Steps

1. 1

   Heat the first measure of mustard oil in a handi or heavy pot. Add the mutton, salt, turmeric, and ginger-garlic paste. Mix well and cook over medium flame for 2 minutes.

2. 2

   Add 2 cups water. Cover the pot and cook over low flame for 30–40 minutes, or until the mutton is tender.

3. 3

   In a separate pan, heat the second measure of mustard oil. Add the sliced onion, green cardamoms, bay leaf, cinnamon sticks, and cloves. Cook for 2–3 minutes, until the onions are translucent.

4. 4

   Add the cashews, garlic, sliced ginger, and chopped tomatoes. Cook over medium flame for 2–3 minutes.

5. 5

   Add the soaked Kashmiri red chillies and ½ cup water. Cover and cook over low flame for 4–5 minutes.

6. 6

   Blend the cooked tomato mixture into a smooth puree.

7. 7

   Return the puree to the pan. Add the red chilli powder, roasted crushed cumin, garam masala, coriander powder, and black pepper powder. Mix well and cook over medium flame.

8. 8

   Add the blended puree to the tender mutton mixture and combine thoroughly.

9. 9

   Add the whisked yogurt, ¼ cup cream, chopped fresh coriander, and dried fenugreek leaves. Mix well.

10. 10

    Cover and cook over low flame for 10 minutes.

11. 11

    Add the diced capsicum and cook until incorporated. The video also shows a charcoal-and-oil smoking step for the tandoori finish, but its exact placement and duration are not stated in the source.

12. 12

    Finish with additional cream and butter, then garnish with a handful of fresh coriander. Serve hot.

Notes

The source does not state the exact amount of finishing cream or butter. It shows charcoal and cooking oil for a smoky finish, but does not provide a complete smoking procedure or timing; use only if familiar with that technique.

Nutrition per serving

• main
• South Asian
• Pakistani
• mutton
• handi
• restaurant-style
• spicy
• smoky