Mansa Poorga

This is a mutton/meat recipe from Indian state of Odisha (formerly known as Orissa). More specifically, its origin is attributed to Sambalpur , a town in Odisha with historical significance. It derives its subtle taste from the freshly pound garam masala...

Preparation time - 10 minutes + 1 hour of marination

Cooking time - 30 minutes

Ingredients:

Mutton - 500 gm, cut into medium sized pieces

Onion - 1 1/2, chopped

Tomato - 1, sliced

For the marination:

Garlic paste - 1/2 tbsp

Ginger paste - 1/2 tbsp

Curds - 2 tbsp

Turmeric powder - 1 tsp

Salt - to taste

For the garam masala:

Cloves - 4

Cinnamon - 1" stick

Black cardamom - 1

Green cardamom - 3

Black peppercorns - 4

For garnishing:

Coriander leaves - 1/2 tbsp

Tomato flower - 1

Method:

1. Wash the meat chunks and dry out the meat.

2. Take the meat in a bowl and marinate it with the ingredients under marination. Cover it with a foil and refrigerate it for an hour.

3. Chop the onions. Slice the tomato and coarsely grind the garam masala.

4. In a pan heat oil, add the onions and saute till they turn translucent. Now add the tomato, saute till they turn soft.

5. Divide the mutton into 2 parts. Add one half of it and stir well till the water from the curds is absorbed and the meat is nice and brown. Repeat this with the remaining half too.

6. Add 1/2 a cup of water. Cover and cook till the mutton is well cooked.

7. Transfer to a serving bowl and garnish with chopped coriander leaves.

8. Serve hot with rice or roti.