Mutton Kala Masala Handi

Ingredients

• Mutton (bone-in pieces)750g–1kg

  Handi share; restaurant half/full differs

• Onions4 large, sliced

• Ginger-garlic paste4 tbsp

• Ghee or oil6 tbsp

• Coriander seeds3 tbsp

• Cumin seeds1.5 tbsp

• Fennel seeds1.5 tsp

• Black peppercorns1.5 tsp

• Cloves10-12

• Cardamom pods5-6

• Cinnamon stick2 inch pieces

• Star anise1

• Black stone flower (Dagad Phool)2 pieces

  Optional

• Dry coconut (copra)4 tbsp, grated

• Red chili powder3 tsp

• Turmeric powder1 tsp

• Saltto taste

• Wateras needed

• Fresh coriander leaves4 tbsp, chopped

Method

1. 01

   Roast whole spices and dry coconut on low heat until dark and fragrant. Cool and grind to a fine kala masala. Handi needs a bold masala base, so make enough for the larger meat share.

2. 02

   In a heavy handi or deep pot, brown the onions in ghee until deep brown. Add ginger-garlic, turmeric, chili, and 3–4 tbsp kala masala. Cook until the oil separates.

3. 03

   Add mutton and salt. Sear well so every piece is coated. Add hot water to just cover. Cover and simmer 60–75 minutes until tender (or pressure-cook 5–6 whistles, then open-simmer).

4. 04

   Reduce uncovered until the gravy is thick enough to cling to the meat. Handi should be richer and less watery than a plate curry. Garnish with coriander. Serve with bhakari or Indrayani rice.