Mughlai white mutton handi is bone-in mutton slow-cooked with black pepper, garlic and ginger, then finished in a creamy white gravy of yoghurt, cashew paste, double cream and melted cheddar. It’s rich, mildly spiced and made for special occasions.
Aamna simmers the mutton for about two hours until tender before the creamy finish goes in. Using lamb brings that down to about an hour.
Why this recipe works
- Cooked before the cream goes in. The mutton becomes tender first, so the white gravy stays smooth and never overcooks.
- Cashew paste. It thickens the sauce and gives the handi its nutty richness.
- A little cheddar. It melts into the gravy for an extra velvety finish.
- Black pepper and green chillies. They bring most of the warmth, with only a little red chilli in the marinade, so the gravy stays pale.
Tips for the best white mutton handi
- Marinate overnight if you can. A quick mix works, but longer deepens the flavour.
- Soften the onions without browning. Ten minutes until translucent keeps the gravy pale.
- Reduce before adding the yoghurt. Cook uncovered for 5 minutes, then turn the heat down so the yoghurt doesn’t split.
- Use bone-in meat. The bones add depth to the gravy.
What to serve with white mutton handi
Serve hot with naan, paratha or steamed rice, topped with green chillies, cashews and coriander. For more Mughlai-style curries, try our pistachio and cashew lamb curry or white lamb karahi.
Mughlai White Mutton Handi FAQs
What is a white mutton curry?
A Mughlai-style curry made without tomatoes, so the gravy stays pale and creamy. This one uses yoghurt, cashew paste, double cream and cheese.
How long does it take?
About 2 hours 20 minutes in total, with around 2 hours of simmering for mutton. Lamb takes about an hour.
Can I use lamb instead of mutton?
Yes. Lamb is more tender, so simmer it for about 1 hour instead of 2.
How do I stop the yoghurt splitting?
Turn the heat down before stirring it in, and add the cashew paste and cream straight after.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
Mughlai White Mutton Handi
A dish of indulgence, rich with a creamy, nutty gravy and tender mutton that melts in your mouth, this is the Mughlai White Mutton Handi.
Ingredients
For the Mutton Marinade:
For the Curry:
For Garnish:
Instructions
Marinate the Mutton:
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In a large bowl, combine mutton with salt, dhania jeera, red chili powder, garam masala, black pepper, garlic paste, and ginger paste. Massage well into the meat. While an overnight marinade deepens the flavors, a quick mix works perfectly if you’re short on time.
Prepare the Base:
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Heat oil in a heavy-bottomed pan over medium heat. Add blitzed onions and sauté for 10 minutes until the raw aroma fades and they turn soft and translucent.
Add the Chilies:
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Toss in the halved green chilies, letting them sizzle and release their aroma for 30 seconds.
Cook the Mutton:
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Add the marinated mutton to the pan, stirring well to coat in the onion mixture. Sear the meat for 10 minutes, ensuring it develops a rich color.
Simmer to Tenderness:
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Pour in 1 cup of water. Cover the pan and let it simmer gently, about 2 hours for mutton or 1 hour for lamb. Stir occasionally to prevent sticking.
Reduce the Liquid:
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Once the meat is tender, increase the heat to medium-high and cook uncovered for 5 minutes, reducing excess liquid.
Create the Creamy Gravy:
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Lower the heat. Stir in yogurt, ensuring it blends smoothly without splitting. Add the cashew paste, followed by double cream, mixing until the gravy achieves a luxurious white hue.
Add the Cheddar:
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Stir in grated cheddar cheese, letting it melt into the curry for a velvety finish.
Adjust Consistency:
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If the gravy feels too thin, simmer for an additional 5 to 7 minutes until it thickens to your liking.
Garnish and Serve:
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Sprinkle chopped green chilies, fresh cashews, and coriander on top. Serve hot with naan, paratha, or steamed rice, or indulge with all three!
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