Recipe for Lazeez Lamb Handi

Laziz Lamb Handi is a non-vegetarian dish that is extremely rich and deliciously prepared with assorted spices, tomatoes, cream, onion, ghee and red chillies. The remarkable thing is that the biryani is prepared in a large aluminium bowl known as Handi. The preparation of non-vegetarian food in Handi adds up extra flavours in the mutton because the surface of Handi is enormous, and the meat gets flavoured very nicely. The succulent lamb pieces can melt your mouth after exploring the aromatic spices and fresh onion tomato gravy paste blended in ghee. You can add some extra hot chillies to make the recipe more delicious. The roasted meat brings out the flavoured gravy that can be eaten along with Tawa Paratha, Naan or Jeera Rice for lunch or dinner.

Preparation time: 30 Minutes

Cooking time: 45 Minutes

Total time: 75 Minutes

Serves: 4-5 People


Four teaspoon Ghee

800 grams lamb pieces

Six teaspoon Curd (Dahi / Yogurt)

Five teaspoon Kashmiri Red Chilli Powder

Six teaspoons Ginger, paste

12 Garlic

Salt, to taste

Three tablespoon Oil

7 Onion, sliced

Two teaspoon Garam masala powder

Three teaspoon Tomato, paste

3 Tomatoes

Five teaspoons fresh cream

1 ½ teaspoon Red Chilli powder

Two teaspoon Turmeric powder(Haldi)

Two teaspoon Cumin powder (Jeera)

Two teaspoon Coriander Powder 

Two teaspoon Garam masala powder

Two teaspoon Lemon juice

13 cups Water

Coriander Leaves, Chopped

Following are the steps to make Laziz Lamb Handi:

  • First, marinate the lamb pieces with salt, Kashmiri, chilli powder, ginger paste, curd and keep for 30 minutes. By this process, the meat will squeeze all the spices themselves and will become a bit juicy. 
  • Heat an aluminium handi on a medium flame. Add ghee and garlic and stir for 1 minute. Include the lamb pieces and cook for nearly about 6-7 minutes on high flame. Then keep it aside.
  • Add the onions, ginger paste, bay leaves, garam masala, and fry until caramelised.
  • Add the chilli powder, turmeric powder, coriander powder, cumin powder, salt, tomato paste and cook for about 12 minutes.
  • After 12 minutes, add the marinated lamb pieces and water.
  • Cover and cook nicely until the meat gets fully cooked.
  • Stir it well until the gravy gets dry. You can add more water if more than one-fourth of water is left. Do check for salt.
  • Add the garam masala powder, lemon juice, cream, coriander leaves for garnish.
  • Please bring it to a boil and serve hot with naan or tandoori roti.