RECIPE: Ramadan Special- Peshawari Handi Mutton

Hello readers, welcome back. Today we bring you a unique dish. Pakistani cuisine is popular all around the globe for its richness and vibrant flavour. The food in our neighboring nation differs from region to region, reflecting their ethnic and cultural diversity.

Various cooking styles from the different regions of South Asia can be savored in Pakistani dishes. Stay tuned with us for this entire month for more flavoursome recipes.

Recipe: Peshawari Handi Mutton

Serves: 4

Peshawari Mutton is a culinary treasure that is enjoyed by many people in different parts of the world. As the name suggests the dish originated in the ‘city of flowers’, Peshawar. This particular dish has many similarities with North Indian cuisine and is a perfect delicacy for spice lovers.


•    ½ kg mutton

•    3 onions

•    6-7 tomatoes

•    ¾ bowl of pure ghee

•    1 tablespoon of ginger and garlic paste

•    4 pieces clove

•    2 tablespoon coriander seeds

•    1 black cardamom (badi elaichi)

•    2 green cardamoms (elaichi)

•    2 pieces cinnamon

•    ½ tablespoon of turmeric powder and red chili powder

•    10-12 pieces of black pepper

•    3 spoons of yoghurt (blended)

•    2 glasses of water


•    Take a pan and roast cloves, coriander seeds, black cardamom, green cardamom and black pepper on low flame without oil for 5 minutes and keep it aside.

•    Take the onion and grind it in a mixer along with the roasted spices. Keep the onion mixture aside in a bowl.

•    Take tomatoes and grind it in a mixer separately and make its puree.

•    Add the ¾ bowl of ghee and put it in a handi/ kadai. Heat the ghee for 2-3 minutes on a low flame.

•    Add the onion mixture in the ghee and fry till it turns to a golden-brown shade.

•    Add tomato puree, mutton, ½ teaspoon of turmeric and chili powder in the handi/ kadai and stir the content for 15 minutes.

•    Add three spoons of blended yoghurt to the mixture.

•    Pour two glasses of water in the content and cover the vessel with a heavy lid for the next 30 minutes.

•    Cook it on a low flame until the meat becomes soft and tender and has absorbed the aroma of all the rich spices.

•    ‘Peshawari Handi Mutton’ is ready to be served. Garnish this delicious dish with fresh coriander leaves and ginger flakes.

Tip: Best served with butter naan or laccha paratha. It is also a perfect combination with plain steamed rice.

Rich in taste, texture and colour, this dish is great to savour at the end of your fast. Heavenly and delightful is the least you can say about it.

This Ramzan, stay tuned with us for this entire month and delight your family with our new and interesting recipes every day.

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