Bihari Dehati Mutton
A rustic and fiery preparation from rural Bihar, slow-cooked in a clay pot or heavy-bottomed handi with a deluge of whole garlic pods and deeply browned onions.
80min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed handi until it smokes slightly, then let it cool down a bit.
2
Add the bay leaves, dry red chilies, cumin seeds, black cardamom, green cardamoms, cloves, and cinnamon to the oil, allowing them to crackle.
3
Add the sliced onions and sauté on medium-low heat until they turn translucent and slightly golden.
4
Add the ginger paste and garlic paste, cooking until the raw aroma disappears.
5
Add the mutton pieces and sear them well on high heat for 8 to 10 minutes until they change color.
6
In a small bowl, mix red chili powder, turmeric powder, coriander powder, and a splash of water to form a paste, then add it to the mutton.
7
Add salt to taste and toss in the whole cleaned garlic bulb.
8
Cover the handi with a tight lid and cook on very low heat, stirring occasionally to prevent sticking, for about 40 minutes.
9
Pour in warm water, cover again, and simmer until the mutton is tender and the oil separates from the gravy.
10
Sprinkle garam masala powder, give it a final mix, and serve hot with litti or steamed rice.
Ingredients
500g mutton on the bone, cut into medium pieces
400g onions, thinly sliced
1 whole garlic bulb, cleaned
4 tablespoons mustard oil
2 bay leaves
3 dry red chilies
1 teaspoon cumin seeds
1 large black cardamom
2 green cardamoms
4 cloves
1 inch cinnamon stick
1 tablespoon ginger paste
1 tablespoon garlic paste
1.5 teaspoons red chili powder
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon garam masala powder
Salt to taste
1.5 cups warm water
*This AI-generated recipe may contain inaccuracies.