Restaurant Style Mughlai Mutton Handi

A perfect restaurant style Mughalai Mutton Handi recipe for you. #HappyCookingToYou #FoodFusion

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  • Badam (Almonds) 10-12
  • Khopra (Desiccated coconut) 1 & ½ tbs
  • Pyaz (Onion) fried 3-4 tbs
  • Hari mirch (Green chilli) 2
  • Water ¼ Cup or as required
  • Cooking oil ¼ Cup
  • Sabut kali mirch (Black peppercorns) 3-4
  • Badi elaichi (Black cardamom) 1
  • Hari elaichi (Green cardamom) 1
  • Tez patta (Bay leaf) 1
  • Zeera (Cumin seeds) ½ tsp
  • Mutton mix boti 500g
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Namak (Salt) 1 tsp or to taste
  • Lal mirch powder (Red chilli powder) ½ tbs or as required
  • Dhania powder (Coriander powder) 1 & ½ tsp
  • Haldi powder (Turmeric powder) ½ tsp
  • Zeera powder (Cumin powder) 1 tsp
  • Lemon juice 1 & ½ tbs
  • Dahi (Yogurt) thick & whisked ½ Cup
  • Water 2 Cups or as required
  • Cream ½ Cup
  • Kasuri meethi (Dried fenugreek leaves) 1 & ½ tsp
  • Hara dhania (Fresh coriander) chopped
  • Hari mirch (Green chilli) sliced 1-2
  • Hara dhania (Fresh coriander) chopped
  • Hari mirch (Green chilli) sliced


In a grinder,add almonds,desiccated coconut,fried onion,green chilli,gradually add water,grind to make thick paste & set aside.

In a pot,add cooking oil,black peppercorns,black cardamom,green cardamom,bay leaf,cumin seeds & mix well.

Add mutton mix boti and mix well until it changes color.

Add ginger garlic paste,mix well & cook for a minute.

Add salt,red chilli powder,coriander powder,turmeric powder,cumin powder and lemon juice,mix well and cook for 1-2 minutes.

Now add ground thick paste & mix well.

On low flame,add yogurt,mix well and cook on low flame for until oil separates (4-5 minutes).

Add water,mix well & bring it to boil,cover & cook on medium low flame until meat is tender (approx. 45-50 minutes).

Discard bay leaf & cook on high flame until oil separates (4-5 minutes).

Turn off the flame now,add cream & mix well.

Turn on the flame,add dried fenugreek leaves,fresh coriander,green chilli,cover & simmer on low flame for 1-2 minutes.

Garnish with fresh coriander,green chilli & serve with naan.

Recipe By: Kanwal Mohsin

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