Name: Matti Handi Mutton recipe by Kanupriya at BetterButter
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 10
Ingredients: Mutton 2 kgs; Onion 8; Mustard oil 4 tbsp; Refined oil 4 tbsp; Ghee 2 Tbsp; Hing 1 tsp; Ginger grated half cup; Garlic paste 5 tbsp; Saboot garlic 1; Yogurt half cup; Sugar 1 tsp; Salt to taste; Turmeric powder 1.5 tbsp; Whole spices(black peppercorns, black cardamom, green cardamoms, cloves, dagadphool, Javitri, shah jeera, bay leaves, Cinnamon, red chilli); Chilli powder acc to taste; Coriander powder 1 tbsp(not much); Mutton masala 1 tbsp; garam masala powder 1 tbsp; Coriander leaves

ABOUT Matti Handi Mutton RECIPE

Festive!! Matti Handi Mutton marinated with spices and simmered in a pot(Matti Handi) for an hour on a traditional hearth, till it cooked. The cooking doesn't involve frying, sautéing, or pressure cooking, as the seasoned meat is left to cook in its own water, addition of water when required. The meat after cooking acquires a deep brownish tint while retaining individual aromas of the spices added. Here I bring you the complete steps of making Matti Handi Mutton curry.

Ingredients Serving: 10

Mutton 2 kgs
Onion 8
Mustard oil 4 tbsp
Refined oil 4 tbsp
Ghee 2 Tbsp
Hing 1 tsp
Ginger grated half cup
Garlic paste 5 tbsp
Saboot garlic 1
Yogurt half cup
Sugar 1 tsp
Salt to taste
Turmeric powder 1.5 tbsp
Whole spices(black peppercorns, black cardamom, green cardamoms, cloves, dagadphool, Javitri, shah jeera, bay leaves, Cinnamon, red chilli)
Chilli powder acc to taste
Coriander powder 1 tbsp(not much)
Mutton masala 1 tbsp
garam masala powder 1 tbsp
Coriander leaves

Instructions

First wash the clay (handi) with only water and dip into the water for overnight.
Then wash the mutton pieces and rinse water properly.
Mix all the ingredients except Garam masala powder.
If you have much time then leave it for (4-5 hrs) marination otherwise you can must marinate for atleast 1 hour.
Now transfer the marinated mutton in the clay. Add 1 cup warm water & Sprinkle some chopped coriander leaves or coriander leaves paste.
Switch on the flame, cover the lid and sealed with flour dough.
After 10 mins, turn the flame low & cook (approx 1.5 hrs) until tendered.
Switch off the flame and don't open the lid. Wait for atleast 30 mins so that the mutton should cooked & flavoured properly.
Now remove the seal and open it. Add garam masala powder.
Again switch on the flame on medium heat and leave it for few minutes if needed close the lid again.
Now check the gravy if the gravy is little watery, leave it on medium heat until it becomes a bit thick in consistency. It will look like this.
Sprinkle Coriander leaves before serve. Enjoy the Matti Handi Mutton curry with dhuska, roti, steamed rice or pulav.
NOTE : 1. Mutton of a younger animal is tender and tastes better. 2.The more you cook the meat, this will bring out its unique tastes and take you to seventh heaven. :yum::blush:

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