Baoli Handi is one of those dishes that fills your kitchen with the most amazing smells. I learned this recipe from my grandmother, and it’s become my go-to dish for family gatherings. The magic happens when the lamb slowly cooks with aromatic spices, creating a thick, flavorful gravy. The combination of brown onion paste and khoya gives it a unique richness that you won’t find in regular curry dishes.
About the Recipe
This recipe takes classic Indian flavors and turns them into something special. The lamb gets super tender and soaks up all the flavors from the spices. What makes it different is the combination of khoya (milk fudge) and brown onion paste – these ingredients add a depth that makes the gravy extra rich and delicious. It’s fancy enough for guests but simple enough to make at home.
Why You’ll Love This Recipe
You’ll love how the meat becomes melt-in-your-mouth tender. The gravy is rich without being heavy, and the mix of spices creates layers of flavor rather than just heat. Even though there are quite a few ingredients, the cooking process is straightforward. The best part? The amazing smell that fills your house while it’s cooking. Plus, it’s a great make-ahead dish – it actually tastes better the next day.
Baoli Handi Boneless Lamb in Tomato Puree
Cooking Tips
– Cut the lamb pieces evenly for uniform cooking
– Brown the onions well for better flavor
– Don’t skip the dough seal – it helps keep the steam in
– Cook on low heat after adding water
– Let the oil separate from the tomato puree before moving to the next step
Serving and Storing Suggestions
Serves 6-8 people. Takes about 2 hours to prepare and cook. Serve hot with steamed rice or naan bread. Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.
Similar Recipes
- Rogan Josh (Kashmiri Lamb Curry)
- Mutton Do Pyaza
- Lamb Korma
Nutrient Benefits
Lamb provides high-quality protein and iron. The dish includes vitamin-rich vegetables like carrots and peas. Spices like turmeric and cinnamon offer anti-inflammatory benefits. Cashews provide healthy fats and minerals. The yogurt adds calcium and probiotics.
Baoli Handi (Boneless Lamb in Tomato Puree)
Ingredients
- 900 gms Lamb (cut into boneless cubes)
- 3/4 cup Refined oil - 3/4 cup
- 2 Cinnamon (one inch sticks)
- 5 Cloves
- 1 Nutmeg
- 4 Green Cardamoms
- 2 tbsp Ginger Garlic Paste
- 1 cup Onions (chopped)
- 1 1/2 tsp Salt
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 200 gms Carrots (cut into rounds)
- 1 cup Tomato Puree (fresh)
- 30 gms Whole Milk Fudge (Khoya)
- 7 tsp Brown Onion Paste
- 100 gms Green peas (shelled)
- 80 gms Mushrooms (stems removed)
- 1/2 cup Cashewnuts (whole)
- 2 1/2 tbsp Yoghurt
- 2 tsp Garam Masala
- 4 cups Water
Instructions
- Heat the oil in a pan.
- Add cinnamon sticks, cloves, nutmeg and green cardamoms.
- Saute till they crackle.
- Add ginger garlic paste and saute again for a few more minutes.
- Add lamb and onions.
- Cook on medium heat till the liquid dries.
- Add salt, red chilli powder, coriander powder, turmeric powder and carrots.
- Stir in tomato puree and cook till the oil separates.
- Mix in khoya, onion paste, green peas, mushrooms, cashewnuts, yoghurt and garam masala.
- Add water and cover the dish with a layer of dough.
- Reduce heat and cook till the meat is tender and the gravy has thickened.
- Serve hot accompanied with steamed rice.