Sunday, August 5, 2007

Goat Curry with Raita

I am submitting this for the "Regional Cusines of India (RCI) event: Oriya Cuisine from the state of Orissa in India". It is being hosted by Swapna of "Swad of India" blog. The announcement for this event is here. RCI was originally started by LakshmiK of "Veggie Cuisine" blog and other foodie bloggers take turns hosting this event.

Update on 09/08/2007 - Round-up link is here.

Goat Curry aka Mangso Tarkari (Makes 10 servings)

Ingredients

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

Marinade ingredients

Salt 3tbsp
Paprika 2 tbsp
Shaan Meat Masala 3 tbsp
Yogurt 2 tbsp
Garam Masala 1 tbsp
Mustard Oil - 2 tbsp
Turmeric - 2 tbsp

Step 1



Marinade the meat with the marinade ingredients for an hour. Before cooking, make sure the meat has reached room temperature.



Step 2

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.



Step 3

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.

8 comments:

Asha said...

How beautiful! I haven't seen or tasted Mutton curry in a long time.I get Lamb here,not the same!
Tarkari for us is Vegetables in Karnataka!! Man! There is so much to learn about Orissa!

Pragyan said...

Hi Asha, Thanks for the comment. Yes, nothing tastes like fresh lamb. Any curry is called "tarkari". And any dry shallow-fried item is "bhaja". One word that always amuses my non-Oriya friends is that "peanut" is called "badam" :)

Anonymous said...

While searching for the recipe was pleased to get the oriya recipe for traditional mansa tarkari.

Pragyan said...

Hi Anonymous, Thanks for visiting. Hope you made the mangsa tarkari and enjoyed it. :)

sibasis said...

pragyan dei...
mangsa jhola au batha ta badhiya heithila..really wonderful..i tried liver kasha also..plz post some recipies for Pakhala-side dishes...lol!!..though the taste of Mayurbhanj Khashi was missing..still worth the effort...keep posting..

Pearlsofeast said...

Hey pragyan , I made mansa tarkari and then I checked at ur blog , Oh my god kete simliar our thoughts are. True no feast is complete with this particular curry.U served in a very traditional plate, was great to see that.

Pragyan said...

Hi Sibasis: Your comment was very sweet. I almost felt like I was talking to you in person :) Glad you liked the mutton curry.

We had liver curry last night..will post about it next time we have liver curry :)

I have a post ready for Pakhala side dishes..thanks for the inspiration!

Something tells me you are also from Mayurbhanj district of Orissa..are you? Baripada ra ki, kisa - kene prakar ra katha bartha sahita parichita ki? (For the non-Mayurbhanjia's, I am asking if he is from Baripada, a place in Mayurbhanj district of Orissa state and if he is familiar with the colloquial way of speaking of this place!) :)

Pragyan said...

Hi Shibani: Thanks for visiting! And getting confirmation from a fellow Odiya on Manksa tarkari is a big deal for me! You made my day!! Those traditional plates were a gift from MIL...feels like we are back home when we eat from those! :)