Mutton Handi Kebab
 
Prep time
Cook time
Total time
 
A very easy yet, tasty recipe of Mutton Handi Kebab, an heirloom recipe I have adapted from a small-town Kebab shop in West Bengal
Author:
Recipe type: Mutton
Cuisine: Indian
Serves: 6 People
Ingredients
  • Mutton with Fat: 1 kg
  • Onion: 400g
  • Garlic: 20-25 pods
  • Ginger: 2"
  • Papaya skin and gum: 2 Tbsp. (see notes)
  • Fresh Mint: 10-12 leaves to make a paste
  • Dried Red Chili: 4-6
  • Green Chili: 2-3
  • Lemon Juice: 3 Tbsp.
  • Turmeric Powder: 1 Tsp.
  • Red Chili Powder: 1 Tsp.
  • Dry Roasted Cumin Powder: 1 Tsp.
  • Bengali Garam Masala Powder: ½ Tsp.
  • Salt: to taste
  • Mustard Oil: 5 Tbsp.
  • Ghee: 1 Tbsp.
  • Fresh Cream: 3 Tbsp.
Instructions
  1. Wash and pat dry the Mutton Pieces. There should not be any water.%Mutton Handi Kebab
  2. Take a Papaya and cut a slit on the stem to extract the gum from it.
  3. Grate the skin of the papaya and take around 2 tbsp. of Papaya skin along with the gum extracted already and 1 Tsp. of salt and mix properly.
  4. Make a paste of the Onions, ginger and around 15 Garlic pods separately.
  5. Dry Roast the Dried red chilies along with 6- Garlic pods and make a paste of the roasted chili and garlic pods.
  6. Take Mutton chunks in a big bowl and rub the Papaya skin mixture until the mutton turn a bit sticky.
  7. Now pour half of the Mustard Oil, dry red chili and roasted garlic paste, ginger paste and normal garlic paste and mint paste over the mutton.
  8. extract the juice of the onions and pour the onion juice as well along with the Turmeric Powder, Red Chili Powder, Dry Roasted Cumin Powder and Bengali Garam Masala Powder and mix thoroughly.
  9. cover the bowl with a cling film and refrigerate the mutton overnight.
  10. At the time of cooking take the mutton out of the fridge and add lemon juice and salt as required and mix thoroughly.
  11. Take a deep bottom think Pan or Handi and rub Ghee inside the pan and then heat remaining Mustard Oil.
  12. Pour the mutton chunks along with the marinade and start slow cooking after adding slit green chilies by covering the pan for around 1.5 hours.
  13. Check in between and stir using a spatula as and when required and cook till the mutton soften.
  14. Once the mutton is done completely, add fresh cream and mix thoroughly and switch the flame off.
  15. Serve Mutton Handi Kebab hot with your choice of bread.%Debjani Chatterjee Alam
Notes
The Papaya skin and the gum worked as a tendering agent and help to soften the meat. Roasted Chili Paste is responsible for giving the nutty aroma to the Mutton Handi Kebab
Recipe by Debjanir Rannaghar at https://kitchenofdebjani.com/2017/06/mutton-handi-kebab/