Flavourful and succulent
Lamb Handi is a popular dish in the Indian subcontinent, particularly in North Indian and Mughlai cuisines. The term “handi” refers to a traditional clay pot or vessel that was historically used for slow-cooking and simmering curries and stews. This method of cooking in a clay pot imparts a unique flavour and aroma to the dish.
The origins of Lamb Handi can be traced back to the Mughal period in India.The Mughals were a dynasty of Mongol origin that ruled a vast and influential empire in the Indian subcontinent from the early 16th to the mid-19th century . They
were known for their lavish and flavourful culinary traditions, introduced various dishes that are still enjoyed today. Lamb Handi likely evolved during this time, combining the Mughal cooking techniques and spices with regional Indian ingredients and flavours.
Their cuisine had a significant influence on the development of modern Indian cuisine, and many of its dishes are still enjoyed in India and other parts of the world today. The use of aromatic spices and slow-cooking techniques continues to be a hallmark of Indian cooking, and Mughal culinary traditions have left a lasting impact on the culinary heritage of the Indian subcontinent.
Over the centuries, the dish has evolved and adapted to regional preferences and ingredients, resulting in various regional variations. It’s a cherished dish in North India and is prepared with slight variations in different parts of the country, each reflecting the local culinary influences and ingredients.
To embark on a culinary journey that captures the essence of North Indian cuisine’s rich heritage, allowing you to savor the flavors of an authentic and succulent Lamb Handi, follow this straightforward recipe:
- Serves: 4
- Serving size: 250 grams
- Calories: 887
- Fat: 61 g
- Saturated fat: 25 g
- Unsaturated fat: 29G
- Carbohydrates: 24 g
- Sugar: 13 g
- Sodium: 927 mg
- Fiber: 7 g
- Protein: 58 g
- 1 kg bone-in lamb, cut into pieces
- 3 bay leaves
- 1 teaspoon panch phoron (a spice blend)
- 1-inch cinnamon stick
- 5-6 green cardamoms
- 2 medium onions, finely sliced
- 2 teaspoons garlic-ginger paste
- 5 cloves of garlic, peeled
- 1 green bell pepper, sliced
- 3 medium tomatoes, chopped
- 10 green chillies, slit
- 1 cup yoghurt
- 1.5 teaspoons ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons chilli powder (adjust to taste)
- 1 teaspoon garam masala
- 2 tablespoons mustard oil
- 2 tablespoons ghee (clarified butter)
- 1 teaspoon salt (adjust to taste)
- Handful of chopped coriander for garnish
- Julienned ginger and chopped green chillies for garnish
- Heat the mustard oil in a heavy-bottomed pan or handi until it starts to smoke. This removes its bitterness. Allow it to cool for a minute, then add the ghee to the pan.
- Add the bay leaves, cinnamon stick, and green cardamoms to the hot oil-ghee mixture. Sauté for about a minute until they release their aroma.
- Add the panch phoron and continue to sauté for another minute until the spices crackle.
- Add the finely sliced onions and cook them on medium heat until they turn golden brown. Stir frequently to prevent burning.
- Stir in the garlic-ginger paste and cook for 2-3 minutes until the raw aroma disappears.
- Add the chopped tomatoes, green chillies, garlic cloves and sliced green bell pepper. Cook for 5-7 minutes, or until the tomatoes are soft and the oil starts to separate from the mixture.
- In a separate bowl, whisk the yoghurt until smooth. Add the ground coriander, ground cumin, chilli powder, and 1 teaspoon of garam masala to the yoghurt. Mix well.
- Lower the heat and add the yoghurt-spice mixture to the pan. Stir continuously for a few minutes until the mixture thickens and the oil starts to separate.
- Add the lamb pieces and cook for 10-15 minutes on medium heat, stirring occasionally. The lamb should turn brown on all sides.
- Pour in enough hot water to cover the lamb and add the salt. Stir, then cover the pan and simmer for about 45-60 minutes or until the lamb is tender. You may need to add more water if it dries out during the cooking process.
- Once the lamb is tender and the oil floats on top, stir in the remaining teaspoon of garam masala.
- Garnish the Lamb Handi with a handful of chopped coriander, julienned ginger, and chopped green chillies.
- Serve hot with naan, roti, or steamed rice.
- Enjoy your flavourful and spicy Lamb Handi!