Mutton Handi Kebab | Gosht Haanri Kabab Recipe
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
Servings: 6 People
Calories: 410kcal
Cost: Rs 1000
Ingredients
- 1 Kg Mutton with Fat
- 400 g Onion
- 20-25 Garlic
- 2- inches Ginger
- 2 tablespoon 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 tablespoon Lemon Juice
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Dry Roasted Cumin Powder
- ½ teaspoon Bengali Garam Masala Powder
- 1.5 teaspoon Salt or to taste
- 5 tablespoon Mustard Oil
- 1 tablespoon Ghee
- 3 tablespoon Fresh Cream
Instructions
- Wash and pat dry the Mutton pieces. There should not be any water.
- Take a Papaya and cut a slit on the stem to extract the gum from it.
- Grate the skin of the papaya.
- Take around 2 tablespoon of Papaya skin along with the gum extracted already, and 1 teaspoon of salt as well. Mix those properly.
- Make a paste of the Onions, ginger, and also 15 Garlic pods separately.
- Dry Roast the dried red chilies along with 6-7 Garlic pods.
- Make a paste of the roasted chili and garlic pods as well.
- Take the mutton chunks in a big bowl and rub the Papaya skin mixture until the mutton turns a bit sticky.
- Now, pour half of the Mustard Oil, red chili, roasted garlic-ginger paste, and mint paste as well over the meat.
- Extract the juice of the onions and pour the onion juice over the mutton.
- Add Turmeric Powder, Red Chili Powder, Dry Roasted Cumin Powder, and also Bengali Garam Masala Powder, and mix thoroughly.
- Cover the bowl with a cling film and refrigerate the mutton overnight.
- At the time of cooking, take the mutton out of the fridge.
- Add lemon juice and salt as required and mix thoroughly.
- Take a deep-bottom thick vessel or Handi.
- Rub Ghee inside the utensil and then heat the remaining Mustard Oil.
- Pour the mutton chunks along with the marinade.
- Start slow cooking after adding slit green chilies by covering the pan for around 1.5 hours.
- Check in between and stir using a spatula as and when required, and cook till the mutton softens.
- Once the mutton is done completely, add fresh cream and mix thoroughly, and switch the flame off.
- Serve Mutton Handi Kebab hot with your choice of bread.
Notes
- The Papaya skin and the gum/ glue (the white extract) worked as a tendering agent and helped to soften the meat.
- Roasted Chili Paste is responsible for giving the nutty aroma to the Mutton Handi Kebab.
Nutrition
Serving: 150g | Calories: 410kcal | Carbohydrates: 12.5g | Protein: 37.1g | Fat: 23.3g | Saturated Fat: 6.6g | Cholesterol: 120mg | Sodium: 403mg | Fiber: 2.4g | Sugar: 2.9g
