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. Welcome back to Burmawala Kitchen, where Mum and I take you on a culinary journey of royal flavours and timeless traditions.

Ingredients

For the Mutton Marinade:

• 1.5 kg bone-in mutton (or lamb for quicker cooking)
• 1 tbsp salt
• 3 tbsp dhania jeera powder
• 2 tsp red chili powder
• 2 tsp garam masala
• 1 tbsp crushed black pepper powder
• 2 tbsp garlic paste
• 2 tbsp ginger paste

For the Curry:

• ¼ cup cooking oil
• 2 large onions, finely blitzed or minced
• 3 green chilies, halved
• 1 cup water (adjust as needed)
• 4 tbsp full-fat yogurt
• 1 cup cashew paste (blend cashews with water)
• ½ cup double cream
• 150 g grated cheddar cheese

For Garnish:

• Chopped green chilies
• Fresh cashews
• Handful of fresh coriander

Method

1. Marinate the Mutton:
   • 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.
2. Prepare the Base:
   • 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.
3. Add the Chilies:
   • Toss in the halved green chilies, letting them sizzle and release their aroma for 30 seconds.
4. Cook the Mutton:
   • 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.
5. Simmer to Tenderness:
   • 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.
6. Reduce the Liquid:
   • Once the meat is tender, increase the heat to medium-high and cook uncovered for 5 minutes, reducing excess liquid.
7. Create the Creamy Gravy:
   • 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.
8. Add the Cheddar:
   • Stir in grated cheddar cheese, letting it melt into the curry for a velvety finish.
9. Adjust Consistency:
   • If the gravy feels too thin, simmer for an additional 5–7 minutes until it thickens to your liking.
10. Garnish and Serve:
    • Sprinkle chopped green chilies, fresh cashews, and coriander on top. Serve hot with naan, paratha, or steamed rice—or indulge with all three!

Tips for Perfection

• Bones for Flavor: Bone-in mutton or lamb intensifies the dish’s depth of flavor.
• Heat Control: Adjust the chilies to suit your spice tolerance.
• Presentation Matters: The creamy white hue of this curry is its signature, so avoid over-toasting the onions or over-browning the mutton.