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Laziz Lamb Handi

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Adjust Servings:
1-1/2 kg lamb leg cubes – boneless
500 g desi ghee
6 onions – chopped
6 onions – chopped
2 tbsp garlic paste
3-5 bay leaf
3 green cardamom
2 cinnamon sticks
1 tbsp cumin seeds
1 tbsp whole coriander seeds
1 tsp mace
1 1/2 tsp dry ginger powder
1/2 tbsp red chilli powder
salt to taste
5 tomatoes
2 cups yogurt
1 ½ tbsp cream

Nutritional information

214.34 g
195.12 g
69.58 g
929 mg
566 mg

Laziz Lamb Handi

  • Non Veg
  • 2 hrs 10 mins
  • Serves 4
  • Easy



If you are looking for a new cooking experience, then you should definitely try this laziz lamb handi. It is a type of curry that is produced using a handi, a deep dish cooking pot used in Northern India, Pakistan, and Bengal. The handi shouldn’t be confused with the tasla or tasli, which is similar, but actually has a narrower mouth. It is similar to the Spanish ollas. This recipe makes for a great introduction to cooking with a handi. You may like it so much you won’t want to go back.

Health Benefits

Lamb is a great source of some essential vitamins and minerals, like zinc, iron, phosphorous, and selenium. These minerals do a lot of things for your body. One of the more important benefits is they improve your bone density. They also improve your immune system. A zinc deficiency can severely compromise your immune system’s health. You need zinc to help produce white blood cells. Lamb is also a great source of protein which can help you build muscle mass and repair cellular damage

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How to make Laziz Lamb Handi

  1. Wash lamb cubes well.
    1. Strain excess water.
  2. Heat desi ghee in a pan.
    1. Sauté onions till they turn a light brown.
    2. Add crushed ginger and garlic paste then sauté.
  3. Add all the other spices and tomatoes.
    1. Cook for 10-15 minutes.
    2. Add water as required.
  4. Add mutton.
    1. Cook for 10-15 minutes more.
    2. Add 1 L water.
  5. Steam on low flame for 30 minutes, or till tender.
  6. Turn up heat.
    1. Add cream and yogurt mixed together.
    2. Stir till mixture comes to a boil.
    3. Avoid splitting of yogurt.
  7. Cook till gravy thickens and dries a little.
  8. Serve with naan or steamed rice.


Sheep are herbivores.

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