Vijay bhaina’nka Khasi Suada

Ingredients

Mutton slices (front leg portions of the goat for best taste), Yoghurt, Turmeric, Ginger-garlic (raw & paste), Chili powder, Salt, Mustard oil, Raw papaya, Big red onions, Potatoes, Garam Masala

How to make

Wash the raw mutton slices properly to clean any stains of blood. Drain out the water completely. Soak out any excess water with kitchen towels. Add yogurt, turmeric, some amount of ginger garlic paste, 1 table spoon of chili powder, 1/2 table spoon of salt and 2 to 3 spoons of mustard oil and some raw papaya. Mix it properly. Marinate this mix for a couple of hours.
Grind 4 big red onions, 3 to 4  garlic and about 50 GMs of ginger to form a paste.
Start cooking 😀
Peel and cut some potatoes in half. Smear little salt and turmeric and keep aside. Peel and chop 1 or 2 onions. On a separate pan, fry the potato pieces along with the onion slices till it becomes golden and take out with a slotted spoon.

Mount your pressure cooker on the gas stove with full flame for 2 to 3 mins while allowing the pressure cooker getting dried off any water droplets. Now bring down the gas stove flame to sim. Then put mustard oil, 60 to 80 ml for 1 kg mutton. Put half spoon of sugar into it. Sugar will turn to red color after 2 to 3 mins. Put the above prepared onion, ginger and garlic paste in the pressure cooker and keep stirring continuously until the paste becomes dry and red. This usually wud take 15 to 20 mins. This process should be carried out while keeping the gas at a lower flame.
Now put the previously marinated mutton slices in the pressure cooker. Stir to mix everything together. Maintain the gas flame at medium for it to cook slowly. Keep stirring the whole ingredients together to ensure that they get cooked evenly. Cover the pressure cooker with a disc for 2 to 3 mins. After that duration take out the disc and again start stirring the ingredients so that it does not burn. Keep doing this till the mutton is browned and you again see all the oil has ooze out from the sides. You may choose to put a lil bit of water into it stir to mix and again cover it with the disc to allow the excess water getting dried completely. Repeat this process for 2 to 3 times until the whole ingredients become red in color. Taste of the final dish entirely depends on this process. This slow cooking will caramelize the spices and the meat will become tender and flavourful. This process usually takes 35-45 minutes depending on the quality of the meat.
Once you see the oil and the meat is browned pour 3-4 cups of warm water to it. Adjust the seasoning. Add in the fried potato chunks. Mix thoroughly. Close the lid of the pressure cooker and increase the gas stove flame a bit. Allow it getting cooked for 3 to 4 whistles or for about 25 to 30 mins. Take out the pressure cooker from the gas. Allow it to stand till the steam dissipates in itself. Open the lid and taste. adjust with more salt or chili powder. Sprinkle the garam masala. mix and tightly cover the lid.

Now serve, garma garam mutton curry 😜

ananta-mutton-curry

Ananta

Cooking-1

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One thought on “Vijay bhaina’nka Khasi Suada

  1. Wow, what a well described authentic odia mutton curry recipe. It was more a story narration than a recipe! Loved the way you’ve used terms like caramelizing the spices, steam dissipates…. I could but visualize the cooking There was a build-up, the middle overs and then the climax! I was salivating all the way.

    Never knew the green papaya trick and putting sugar for redness and the slow cooking process! A picture of the curry would be great.

    I had stopped eating mutton but I wont hesitate to reverse to try Vijay bhaina’nka Khasi mansa curry!

    Liked by 1 person

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