clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
%Mutton Handi Kebab Recipe Debjanir Rannaghar

Mutton Handi Kebab

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


A very easy yet, tasty heirloom recipe of Mutton Handi Kebab. I have adapted the recipe from a small-town Kebab shop in West Bengal


Units Scale
  • 1 kg Mutton with Fat
  • 400g Onion
  • 20-25 pods of Garlic
  • 2-inches Ginger
  • 2 Tbsp. Papaya skin and gum/ glue (see notes)
  • 10-12 leaves of Fresh Mint to make a paste
  • 4-6 Dried Red Chili
  • 2-3 Green Chili
  • 3 Tbsp. Lemon Juice
  • 1 Tsp. Turmeric Powder
  • 1 Tsp. Red Chili Powder
  • 1 Tsp. Dry Roasted Cumin Powder
  • 1/2 Tsp. Bengali Garam Masala Powder
  • 1.5 Tsp. Salt or to taste
  • 5 Tbsp. Mustard Oil
  • 1 Tbsp. Ghee
  • 3 Tbsp. Fresh Cream


%Mutton Handi Kebab

  1. Wash and pat dry the Mutton pieces. There should not be any water.
  2. Take a Papaya and cut a slit on the stem to extract the gum from it.
  3. Grate the skin of the papaya.
  4. Take around 2 tbsp. of Papaya skin along with the gum extracted already and 1 Tsp. of salt as well. Mix those properly.
  5. Make a paste of the Onions, ginger, and also 15 Garlic pods separately.
  6. Dry Roast the Dried red chilies along with 6- Garlic pods.
  7. Make a paste of the roasted chili and garlic pods as well.
  8. Take Mutton chunks in a big bowl and rub the Papaya skin mixture until the mutton turns a bit sticky.
  9. Now pour half of the Mustard Oil, red chili, roasted garlic-ginger paste, and mint paste as well over the meat.
  10. Extract the juice of the onions and pour the onion juice over the mutton.
  11. Add Turmeric Powder, Red Chili Powder, Dry Roasted Cumin Powder, and also Bengali Garam Masala Powder and mix thoroughly.
  12. Cover the bowl with a cling film and refrigerate the mutton overnight.
  13. At the time of cooking take the mutton out of the fridge.
  14. Add lemon juice and salt as required and mix thoroughly.
  15. Take a deep bottom thick vessel or Handi.
  16. Rub Ghee inside the utensil and then heat the remaining Mustard Oil.
  17. Pour the mutton chunks along with the marinade.
  18. Start slow cooking after adding slit green chilies by covering the pan for around 1.5 hours.
  19. Check in between and stir using a spatula as and when required and cook till the mutton soften.
  20. Once the mutton is done completely, add fresh cream and mix thoroughly and switch the flame off.
  21. Serve Mutton Handi Kebab hot with your choice of bread.


  1. %Debjani Chatterjee Alam


  • The Papaya skin and the gum/ glue (the white extract) worked as a tendering agent and helps to soften the meat.
  • Roasted Chili Paste is responsible for giving the nutty aroma to the Mutton Handi Kebab.
  • Prep Time: 8 hours
  • Cook Time: 1 hour 30 mins
  • Category: Mutton
  • Method: cooking
  • Cuisine: Indian


  • Serving Size: 150g
  • Calories: 410
  • Sugar: 2.9g
  • Sodium: 403mg
  • Fat: 23.3g
  • Saturated Fat: 6.6g
  • Carbohydrates: 12.5g
  • Fiber: 2.4g
  • Protein: 37.1g
  • Cholesterol: 120mg
Recipe Card powered byTasty Recipes