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Mansa Kassa (Village style)


Ingredients
  • Mutton - 1/2 kilo
  • Ginger - 3/4 inch - finely crushed
  • Garlic - 8 cloves - finely crushed
  • Onions - 2 medium - thinly sliced length wise
  • Turmeric powder - 2 tsp
  • Chilli powder - 1 tbsp
  • Green Chillies - 2 finely chopped
  • Salt to taste
  • Mustard Oil - 50 ml
  • Juice of half a lemon
  • Coriander leaves 4-5 sprigs - coarsely chopped
Note: Do not grind and make a paste of ginger and garlic. Crush them using a mortar and pestle.

Process

  • Marinate the mutton with 1 tsp salt, a little salt and lemon juice. Refrigerate for 3-4 hours.
  • 15 minutes before the refrigeration is about to end, heat a kadhai or pan and add mustard oil in it.
  • Add the onions and green chillies and fry them. While frying add a pinch of salt. Fry until slight golden in color.
  • Add the crushed ginger and garlic and stir them well. Add the rest of turmeric and chilli powder.
  • Lower the heat of the gas stove and fry them on low heat until some of the masala sticks to the bottom of the pan. Stir now to make sure the masala comes out of the bottom of the pan.
  • Stir for another 2-3 minutes and add the marinated mutton.
  • The heat should be low.
  • Stir and mix the mutton well with the masala. Cover the vessel with a lid. Occasionally take the lid out and stir the mutton. If required add a little bit of water.
  • After around 30-45 minutes of cooking, add more salt and chilli powder as per your taste.
  • Continue cooking on a low heat until the mutton is properly cooked i.e. it should not be overcooked or raw.
  • This is slow cooking and could take 1.5-2 hours for the mutton to cook with a red color and thick gravy (which is called in Odia as kassa).
  • Sprinkle coriander leaves when done and serve hot.
  • If you want add water to make a gravy and enjoy with white rice and dahi baigana (egg plant in curd). If you want the kassa, enjoy with hot home made rotis, butter nan or roti with a splash of home made makhan.



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