Mati Handi Mansa (Mutton)
Mati handi Mansa is one
among the favorite of people of
Odisha. Mati handi Mansa is mutton (‘mansa’) marinated with spices and simmered
in an earthen pot (‘mati handi’) for an hour on a
standard hearth, till it's cooked.
The cooking doesn't involve frying,
sautéing or pressure cooking, because the seasoned
meat is left to cook in its own water, though with occasional stirrings and
addition of water when required. The meat when cooked acquires a deep brownish
tint while retaining individual aromas of the spices added. Here I bring
you the entire steps of creating Mati handi mansa (mutton) Curry.
Ingredients :
- 500 gm mutton
- Onion-3, finely chopped
- Potatoes-(optional)-2 cut in halves
- Tomatoes-(optional)- 2, finely chopped
- Mustard Oil- 5 tablespoons
- Ginger-garlic paste- 4 tablespoons
- Coriander (dhania) powder- 1/2 tablespoon
- Turmeric (haldi) powder-1 tablespoon
- Cumin (jeera) powder-1/2 tablespoon
- Cinnamon (dalchini)- 2 small pieces
- Cardamom (elaichi)-3 cloves
- Bay leaves (tejpatta)- 2
- Meat masala- 1 tablespoon
- Red chilly powder- ½ tablespoon or more if you would like it spicy
- A cup of curd(optional)
- Salt to taste
- Water
Procedure :
- Heat a medium sized earthen pot on a standard hearth using firewood. Add adequate amount of oil and fry the potatoes cut in halves until turned golden brown and keep it aside.
- Rinse the mutton under running water.
- Add a tablespoonful of oil and the spices except herb and salt to the meat and leave it to marinate for half an hour.
- Add mustard oil then bay leaves and raw spices to the heated earthen pot.
- Add the marrinated mutton. Stir well in order that all the ingredients are properly mixed.
- Add half a cup of water to cook and shut the lid of the pot.
- Remove lid after quarter-hour and stir.
- Cook the mutton for 45 minutes to 1 hour, stirring and checking the water quantity and tenderness of the meat at regular intervals.
- Check if meat is totally cooked before taking it off the hearth . If the gravy may be a little watery, leave it in medium heat until it becomes a touch thick in consistency.
- Garnish with coriander leaves.
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