Authentic Jharkhandi Mutton Handi with Warm Madua Roti
Experience the rustic flavors of slow-cooked mutton prepared in an earthen pot with native spices. Pair it with wholesome finger millet flatbread for a hearty, traditional meal.
120min
Total Time
4
Servings
Jharkhandi
Cuisine
Recipe
1
In a large bowl, mix the mutton pieces with sliced onions, ginger-garlic paste, mustard oil, turmeric, red chili powder, coriander powder, and salt. Marinate for 1 hour.
2
Crush whole cumin seeds, black peppercorns, cardamoms, cinnamon, and cloves coarsely using a mortar and pestle. Add this spice mix to the marinated mutton.
3
Coat the inside of a clean clay handi (earthen pot) with mustard oil. Transfer the marinated mutton and whole garlic bulbs into the pot.
4
Seal the opening of the handi tightly with a wheat flour dough rope and place a heavy lid on top to trap steam.
5
Place the handi on a tawa over low-medium flame (dum cooking) and cook for about 1 hour and 30 minutes, stirring occasionally by shaking the pot.
6
Meanwhile, knead ragi flour with warm water to form a pliable dough. Roll out into circles and cook on a hot griddle to make madua rotis.
7
Carefully open the seal of the handi, check if the mutton is tender and oil has separated, then serve hot with the freshly made madua rotis.
Ingredients
750g mutton, bone-in
4 large onions, sliced
1 tbsp ginger paste
1 tbsp garlic paste
4 whole dried red chillies
2 whole garlic bulbs, cleaned
2 tsp whole cumin seeds
1 tsp black peppercorns
4 green cardamom pods
2 black cardamom pods
2-inch cinnamon stick
4 cloves
1 tsp turmeric powder
2 tsp Kashmiri red chili powder
1.5 tsp coriander powder
1/2 cup mustard oil
Salt to taste
2 cups ragi (madua) flour
Warm water as needed
*This AI-generated recipe may contain inaccuracies.