Update on 09/08/2007 - Round-up link is here.
Goat Curry aka Mangso Tarkari (Makes 10 servings)
Baby Goat Meat - 2 lbs
Large tomatoes - 3
Canola oil - 1 tsp
Sugar - 1 tsp
Jeera - 1 tsp
Cinnamon - 2 stick
Dry red chillies - 4
Dry Bay leaf aka Tej Pata - 2
Cloves - 4
Cardamom - 4
Large Onion - 1
Ginger - 3 inches
Garlic - 1 pod
Lemon juice - 4-5 drops
Shaan Meat Masala powder - 2 tbsp
Minced coriander leaves - 3 tbsp
Garam masala - 1 tsp
Salt as per taste
Paprika 2 tbsp
Shaan Meat Masala 3 tbsp
Yogurt 2 tbsp
Garam Masala 1 tbsp
Mustard Oil - 2 tbsp
Turmeric - 2 tbsp
Marinade the meat with the marinade ingredients for an hour. Before cooking, make sure the meat has reached room temperature.
Boil 3 large tomatoes in plain water. Once the water boils, cook covered in Medium heat for 15 minutes. After this, place the boiled tomatoes in cold water. This not only reduces the temperature, but also makes it easy to peel the skin off the tomatoes.
Heat 1 tsp canola oil. Season the oil with 1 tsp sugar, 1 tsp jeera, 2 stick cinnamon, 4 dry red chillies, 2 Bay leaf aka Tej Pata, 4 cloves, 4 cardamom for a minute. Next, add sliced onion and fry till it is golden brown on High heat. Add minced ginger and garlic and cook on High heat for about 5 minutes.
Once done, add the boiled tomatoes. The tomatoes will melt in the mixture. Add 4-5 drops of lemon juice to retain the bright red colour of the curry. Add 2 tbsp Shaan Meat Masala powder and salt as per taste.
Add the marinated mutton and cook on High heat for about an hour. Till the masala is uniformly coated and the oil separates on the almost cooked meat. (In Oriya, this state of the meat is called "Kasa Mangso". Since this recipe takes so long, family members will have their first serving of this curry in this state and comment on how delicious it tastes! Yes, it is ALWAYS delicious :) )
Pressure cook for 1 whistle on Medium heat. Wait for 10 minutes and then open the pressure cooker. Garnish with 3 tbsp minced coriander leaves and 1 tsp garam masala.
Note of caution - The whole process takes approximately 2 hours!
The above pic includes Basmati Rice and Raita.
Raita (makes 4 servings)
Onion - 1 small sliced
Tomato - 1 large sliced
Cucumber - 2 small or 1 large sliced
Green chilli - 4 sliced OR red chilli powder - 1 tsp(optional)
Yogurt - 1/2 cup
Sugar - 1/2 tsp
Salt as per taste
Mix all the above ingredients. Don't mix till you are ready to eat. Else cucumber will release water-content and make the salad watery.
Sunday in a Oriya house - This curry is a regular item for Sunday lunch in most Oriya houses. Dad will head out after breakfast to get fresh-cut mutton. Meanwhile, ladies of the house will make the required preparation for the curry. As well as any other side dish such as brinjal fry or cauliflower fry or raita or badi-chura or so on. Atleast two sides has to be there. Everyone will have a heavy lunch and retire for an afternoon seista. Don't worry, by 4PM, everyone is back in full swing for evening snacks! :)
A marriage reception is considered incomplete if the host did not serve mutton in the menu. Even if it was a ten-course meal! In Mayurbhanj district of Orissa, one meal before the marriage ceremony has to be mudi (Puffed Rice aka Bhel) and mutton curry. Try it! It just tastes awesome.
Update on 04/12/2008 - Another recipe for Goat Curry from Maa
Make a paste of 2 big onions, 6 garlic pieces, 1 inch of ginger and 1 tomato. Keep aside.
Marinade 20 pieces of mutton with 1 tbsp salt, 1/2 tsp turmeric pd and 1/2 tsp chilli pd..
Heat 3 tbsp canola oil on high heat. Add 2 dry red chilli, 3 dry bay leaves. Add 10 tbsp of the ground paste of onion-ginger-garlic-tomato, 1 tsp of turmeric pd. and 1 tsp of meat masala. Keep stirring on high heat for about 5 mins or till the oil separates. Add the marinated mutton and cook till the mutton is cooked. Add 1/2 tsp of paprika powder for bright red color. Add 3 small or medium-sized potato cut into half a few minutes before the lid is put on the pressure cooker. Pressure cook on high heat for 1 whistle and 5 minutes in Medium heat. After opening the lid, add 1 tsp of garam masala. Maa advises NOT to put coriander leaves as it tends to take over the taste of mutton.