“Handi Ghost” (हांड़ी गोश्त) is Lamb stew or mutton stew, cooked in Handi. Handi is a deep and narrow-mouthed cooking utensil used in Indian subcontinent, normally this is an earthen pot, but can be made of metal. In an ideal set up “gosht” should be cooked in the earthen pot, that offers an absolutely unique flavour, however I have cooked it a metal “handi”, the unique shape of “handi” offers the perfect mechanism on how the heat gets distributed on to the contents while cooking. You may try this in any normal pan, but if you have handi or can get it, try in that. This is awesome non-vegetarian recipe that I have learnt from the authentic traditional cooks living in village, where cooking in “handi” is norm of life. This way you now know “how to make handi gosht” 🙂
Method of making Handi Gosht
- Let’s start by washing lamb pieces thoroughly and strain excess water. In a mixing bowl, add lemon juice, 1/2 teaspoon salt and Turmeric powder. Mix mutton pieces in this mixture well and keep aside for 30 minutes.
- Add ginger – garlic paste and saute again. Now add all the other spices and roast for a minute. Add chopped tomatoes and sauté till the mixture starting leaving ghee.
- Now add meat / gosht and roast it for 10-15 minutes so that it’s all brown.
- Now its time to add yogurt and and keep stirring till it start to get boil.
- Add 2 cup of water and cover the handi with lid. Let it cook on low flame for 35-40 minutes, giving it a stir occasionally.
- Now if the mutton is cooked well and tender, add rest of 2 tablespoon ghee and sauté for 3-4 minutes. Switch off the flame when you get desired consistency of gravy.
- Garnish with coriander leaves and serve hot with butter naan or steamed rice
Pro Tips
- You can skip the part of marination, and can cook directly. In that case let it cook for few more minutes as lamb / mutton will take little more time being cooked perfect.
- Always stir the gravy to its first boil after adding yogurt, as it helps yogurt to mix well and stop from curdling.
- Time to cook lamb properly varies as it depends on how fresh and tender raw lamb is. So always check about the tenderness of mutton while being cooked, before switching off heat. Always use fresh lamb / meat if possible.
This Handi Gosht / Lamb Stew is
- Authentic lamb recipe
- One of the best lamb recipe, which any lamb meat lover will love
- Gluten-free and suitable for gluten intolerants
- Suitable to be cooked on any special occasion, it has high calorie content, hence best suited to consume on special occasions
- Tastes even better on next day
Freezing
This lamb stew is suitable for home freezing. You can freeze this in your refrigerator. Thaw it well, when you want to eat, and then heat it to high temperature before serving.
Serving suggestion
Serve this handi gosht along side Indian bread, such as naan or plain steamed rice.
Lamb / Meat lover
If you are lamb or mutton lover like my partner, Kapil, you may like to try these lamb recipes
Handi Gosht
Lamb / Meat cooked in round shaped earthen pot aka Handi in traditional Indian spices yielding a delicious lamb curry
Ingredients
- 1 Kg Mutton /Lamb Pieces
- 6 Tbsp Ghee / Clarified Butter
- 4 Onions Medium size, Chopped
- 2 Green chillies Chopped
- 2 Tbsp Ginger Garlic Paste
- 1 Cup Yogurt
- 5 Tomatoes Medium size, Chopped
- 3 Bayleaves
- 1 Tsp Cumin Seeds
- 1 Inch Cinnamon stick
- 1/2 Tsp Dry Ginger Powder
- 1/3 Tsp Mace Powder aka Javitri
- 1 Tsp Coriander Powder
- 1 Tsp Cumin Powder
- 1/3 Tsp Turmeric Powder
- 1/2 Tsp Red Chilli Powder
- 1 Tsp Salt As per taste
- 1 Tbsp Fresh Coriander Leaves
- 1 Tbsp Lemon Juice
Instructions
- Let's start by washing lamb pieces thoroughly and strain excess water. In a mixing bowl, add lemon juice, 1/2 teaspoon salt and Turmeric powder. Mix mutton pieces in this mixture well and keep aside for 30 minutes.
- Now heat 4 tablespoon clarified butter / desi ghee in a handi / pan and add Cumin seeds, bay leaves and cinnamon stick and sauté. Now add chopped onion, green chillies and sauté till light brown.
- Add ginger – garlic paste and saute again. Now add all the other spices and roast for a minute. Add chopped tomatoes and sauté till the mixture starting leaving ghee.
- Now add meat / gosht and roast it for 10-15 minutes so that it's all brown.
- Now its time to add yogurt and and keep stirring till it start to get boil.
- Add 2 cup of water and cover the handi with lid. Let it cook on low flame for 35-40 minutes, giving it a stir occasionally.
- Now if the mutton is cooked well and tender, add rest of 2 tablespoon ghee and sauté for 3-4 minutes. Switch off the flame when you get desired consistency of gravy.
- Garnish with coriander leaves and serve hot with butter naan or steamed rice
Notes
- You can skip the part of marination, and can cook directly. In that case let it cook for few more minutes as lamb / mutton will take little more time being cooked perfect.
- Always stir the gravy to its first boil after adding yogurt, as it helps yogurt to mix well and stop from curdling.
- Time to cook lamb properly varies as it depends on how fresh and tender raw lamb is. So always check about the tenderness of mutton while being cooked, before switching off heat.
Nutrition
Nutrition Facts
Handi Gosht
Amount Per Serving
Calories 690
Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 24g150%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 18g
Cholesterol 199mg66%
Sodium 1123mg49%
Potassium 950mg27%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 9g10%
Protein 44g88%
Vitamin A 918IU18%
Vitamin C 23mg28%
Calcium 91mg9%
Iron 18mg100%
* Percent Daily Values are based on a 2000 calorie diet.
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