Mom style typical Oriya mutton curry

Ingredients: 

~ 1 kg tendor mutton cut in 1” pcs

~ 3 medium sized potato peeled and cut into halves

~ 3 tbsp Mustard Oil for cooking (can use sunflower/canola oil instead)

~ 3 medium sized onions

~ 8 -10 cloves of garlic minced

~ 1” ginger minced

~ 1 bay leaf

~ ½” cinnamon stick

~ 3 cloves

~ 1 tsp cinnamon powder

~ 1 tsp Garam Masala or meat masala

~ ½ tsp sugar

~ Salt to taste

~ ¼ tsp Haldi (turmeric)

~ ½ tsp red-chilli powder (or as desired)

~ 1 small tomato pureed or diced

~ 1 dry red chili

 Method: 

~ Marinate the mutton with 1 tsp turmeric powder, ½ tsp salt and keep aside

~ Make a smooth paste of onion, ginger and garlic

~ Heat up a Kadhai or any heavy bottom Pan, preferably a non-stick pan which would marginally reduce the amount of oil used.

~ Add 2-3 tbsp of cooking oil

~ Add a dry red chilly, cinnamon stick, cloves and bay-leaf

~ Add sugar to it ( as it gives colour to the gravy)

~ Add the onion paste and cook it till translucent (abt 5-7 mins)

~ Add ginger-garlic paste and cook it well

~ Add turmeric, garam masala, red chili powder and salt

~ When the above paste starts to leave oil, add the tomato puree and roast well

~ Add the marinated mutton at this point and stir well so tht the masala blends in with the mutton.

~ Add cinnamon powder to the mutton.

~ Cook the mutton on medium heat with occasionally stirring till oil starts to separate and you can smell the aroma.

~ Add in the tomatoes (alternatively u can sauté the tomato in oil separately and add at the end).

~ Transfer the above mixture to a pressure cooker and add water till it covers the mutton. ( the amount of water depends on the thickness of the gravy preferred).

~ Cook it till the cooker blows a whistle, then lower the flame to low and let it cook for 15-20 mins or till the mutton is cooked.

~ Open the cooker only when the pressure settles down and check for tenderness of the mutton, consistency of the gravy and salt.

~ Alternatively, you can take the pressure out after one whistle, remove the potatoes from the mutton, since the potatoes cook faster and re-pressure the mutton for 15-20 mins on low flame.

~ Garnish it with cilantro if desired and serve hot with steamed rice.

Odia Style Mati Handi Mutton Kasa

Mati Handi Mutton Kasa

The best thing of Mati Handi is it can be cooked in less oil and it has its own color and taste.

Preparation Time : 5-10 minutes

Cooking time : 25-30 minutes

Servings : 4

Mati handi Mutton  is one of the hot favorite  at any roadside eatery on Cuttack-Bhubaneswar road . Mati handi mutton is marinated with spices and prepare in less oil.It is a  non veg popular Mutton dish in India.You can prepaid a variate of item of Mutton

Ingredients:

• Mutton – 500  gm
• Sugar – (Chini )  - 1 tsp
• Bay leaf- ( Teja Patra) – 2 no
• Cardamom - ( Gujurati ) – 3 no
• Cinnamon - (Dalchini)  – 2 no
• Clove - (Labanga ) – 4 no
• Onion – (Piaja) – 4 no.
• Garlic paste – 2 tsp
• Ginger paste – 2 tsp
• Tomato-( Bilati )  – 2 no
• Turmeric powder -(Haladi Gunda ) – 1 tsp
• Chili powder – (Lanka Gunda) – 2 tsp
• Yogurt - (Dahi ) – 1 tbsp
• Garam masala – 1 tsp
• Salt – ( Luna ) – As per test
• Mustard Oil – 4 tsp.

Preparation:

• Cut and wash the mutton properly up to 3,4 times.
• Crush the cardamom, cinnamon and clove and keep it separately.
• Cut the onion into small paces.
• Peal and crush the ginger and garlic and make pest separately.
• Take a mati handi and heat it 10,15 minutes.
• Then hit mustard oil then sugar and fry till the sugar change into brown.
• Then add bay leaf, cardamom, cinnamon, clove, onion and fry it.
• Add ginger and garlic paste and tomato mix it well and fry a minutes.
• Also add turmeric and chili powder, mix all of them.
• Then stirring it 10,15 minutes.
• Then add mutton pieces and mix with the masala properly .
• After that add Yogurt and salt with it and mix all of them.
• Add 1 cup of warm water and cover it for cook until mutton is done.
• Garam masala then add with it and remove it.
• Garnishing with coriander leaves and onion  slice.
• Serve it hot with rice , roti , paratha.
• The best thing of Mati Handi is it can be cooked in less oil and it has its own color and taste.