Ahuna Mutton Handi

Country: India

Local Region: Champaran, Bihar


Mutton (Lamb or Goat) 500 Gram
Red Chilli Powder – 1 Teaspoon
Turmeric Powder – 1/2 Teaspoon
Coriander Powder – 1 Teaspoon
Cumin Powder – 1/2 Teaspoon
Garam Masala Powder – 1 Teaspoon
Salt – As Per Taste
Kashmiri Red Chilli Powder – 1 Teaspoon
Black Pepper Powder – 1/2 Teaspoon
Garlic Pods – 15
Green Chilli – 1
Mustard Oil – 80 ML
Black Cardamom – 4
Green Cardamom – 3
Cloves – 5
Cinnamon Stick – 1
Nutmeg – 1-2 Small Piece
Fennel Seeds – 1/2 Teaspoon
Cumin Seeds – 1 Teaspoon
Red Chillies Dried – 4
Bay Leaf – 1
Onions (Thinly sliced) – 350 Gram
Ginger Paste – 1 Tablespoon
Garlic Paste – 1 Tablespoon
Few Corianders Leaves

Cooking Instructions

Heat the mustard oil in a pressure cooker, once it’s smoking hot, switch off the flame and let the oil cool. After the oil is cooled, mix every ingredient in the cooker well. Close the pressure lid and put it on the burner, cook on high flame for 4 minutes and then turn the flame to the slowest mode. Shake the cooker well after every 10 minutes, cook for about 40 minutes if mutton pieces are small and for 60 minutes if pieces are big. After cooking time is complete switch off the flame and let the pressure release naturally from the cooker. Open the lid, mix well and enjoy with rice or chapati.

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