Take 100 grams of whisked curd, 3 tsp of coriander powder (dhania), ½ tsp of Kashmiri red chili powder, ½ tsp of regular red chili powder, 4 pieces of slit green chilies, 4 pieces of whole dry red chilies, 5 pieces of green cardamom pods (hari elaichi), 3 pieces of mace (javitri), 2 pieces of black cardamom pods (badi elaichi), 1 tsp of cumin seeds (jeera), 10 pieces of black peppercorns (kalimirch), 5 pieces of cloves (laung), 3 pieces of bay leaves (tejpatta, torn in half), 2 tbsp of ginger garlic paste and ½ tsp of turmeric powder (haldi). Follow it up with a few finely chopped mint leaves, a handful of finely chopped coriander leaves, and fried fine slices of 3 pieces of medium-sized onions. Add small pieces of 1 kg mutton, 2 whole and unpeeled garlic bulbs (lassan), 4 tbsp of cooking oil (left after frying onions), 2 tbsp of ghee (clarified butter), and salt as per taste.

Mix them all very nicely. Seal the trim of the handi with wheat flour dough as required and press the lid. Cook over a medium to low flame for 2 hours, shaking the handi carefully a couple of times in between.

Use a knife to remove the lid. Check the doneness of the mutton. Remove the whole garlic bulbs.

Add 200 ml or 1 cup of water, preferably warm. Check the thickness of the gravy.

Squeeze the garlic bulbs now. Mix nicely and let it come to a boil. Check the final consistency. Remove from the flame. Garnish it with a few slit green chilies, finely chopped coriander leaves, and ginger julienne.

Your tasty and spicy homemade mutton handi is ready.