Handi Ghost is meat stew cooked in Handi. Handi is a deep and narrow-mouthed cooking utensil used in Indian subcontinent. Also spelled, Handi Gosh. Recipe is courtesy by
Sajida Mansoor.
Ingredients
2 lb mutton or lamb
1 onion (chopped)
1 tablespoon of ginger
1 tablespoon garlic
½ cup of cooking Oil
2 tablespoon of dried red chili powder
¼ tablespoon of turmeric (haldi)
powder
¼ cup of yogurt (curd)
1-½ tablespoon of salt
½ tablespoon of all spice
1 badhii Ilaichi (big cardamom)
1 cinnamon
2 cloves
4 black pepper
2 choti Ilaichi (small
cardamom)
1 tablespoon wheat
flour (heaped, mixed with ¼ cup
of water)
Preparation
1
Heat
oil in a handi (deep frying pan) and
fry chopped onion.
2
When onions are golden
brown, add rest of spices.
3
Add in mutton and
fry well. In local languages, it is called Bhoun-na.
4
Add yogurt and heat
again. Then, add 2 cups of water.
5
Cover and cook till
meat is tender.
6
Add flour mixture
and cook for 15-20 minutes on
low heat.
7
Put "Dam"
(heat) till oil floats on top.
Serve hot with roti or basmati rice.
