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Rajasthani Handi Mutton Recipe: Traditional Handi Mutton of Rajasthan is especially liked in winter. Fresh mutton is prepared by marinating it with onions, tomatoes and whole spices and cooking it on low flame. Sealing the handi with flour and cooking it further enhances the aroma and taste. The traditional taste can be enjoyed in winters by serving hot Handi Mutton with rice or roti.
Udaipur. As the winter season approaches, mutton occupies a special place in the preferences of non-veg lovers. Especially the traditional Handi Mutton made in Rajasthan is very much liked during cold days. Generally it is considered a little difficult to make, but if the right method is adopted, it can be easily prepared even on home gas. Today we are telling you a simple recipe for making Handi Mutton according to the Rajasthani tradition that has been going on for years.
First of all, take fresh mutton and wash and clean it thoroughly. After this, cut onion and tomato in medium size, keep in mind that they should not be cut too finely. Now grind garlic, green chilli and ginger coarsely along with whole cumin and whole coriander. These spices give Handi Mutton its traditional taste. Now put the mutton in a big vessel and mix the prepared coarse paste in it. Along with this, add red chilli powder, coriander powder, turmeric powder, salt and mutton masala and mix well.
Take special care of the quantity of spices
You can increase or decrease the quantity of spices as per your taste. After this, leave the mutton to marinate for about 30 minutes, so that the spices get absorbed properly into the mutton. Now place the pot on the gas and let it heat. As soon as the handi gets hot, add mustard oil in it and fry the whole spices. After this add marinated mutton masala and mix gently. Add chopped tomatoes to it and stir for a while, keep in mind that the spices should not be roasted for too long. After this, add one whole clove of garlic, one whole tomato and four to five whole dry red chillies.
You can use these remedies for thick gravy
If you like more juice then add water as per your choice, whereas for thick gravy keep less water. Now put the lid of the handi and seal it well all around with wheat flour. After this, let the mutton cook on low flame for about an hour. Keep shaking the pot lightly in between, so that the mutton does not stick to the bottom. After about an hour, aromatic and soft Handi Mutton will be ready. Serve it with hot rice or roti and enjoy the traditional taste in the winter season.
