Ingredients:
* 750 gms nice & tender mutton
* 3-4 Medium Sized Potato Cut Into Halves
* 1-2 tsp Cooking oil for frying potato (Mustard oil will certainly enhance the taste.)
* 3 medium sized onions
* Garlic 8 -10 Cloves
* Ginger 1 ½ inch
* 1 tsp Garam Masala
* 5-8 Black Pepper (Oriya: Gol Maricha)
* 3 Bay Leaf (Oriya: Teja Patra)
* 4 Whole Cardamom (Oriya: Aleicha)
* 5 Cloves (Oriya: Labanga)
* 1 Long Stick of Cinnamon (Oriya: Dalchini)
* 1/2 tsp Sugar
* 8 tsp of cooking oil (Again if you choose mustard oil, it will help you get the typical Oriya Mansha Tarkari aroma)
* 3-4 Medium Sized Potato Cut Into Halves
* 1-2 tsp Cooking oil for frying potato (Mustard oil will certainly enhance the taste.)
* 3 medium sized onions
* Garlic 8 -10 Cloves
* Ginger 1 ½ inch
* 1 tsp Garam Masala
* 5-8 Black Pepper (Oriya: Gol Maricha)
* 3 Bay Leaf (Oriya: Teja Patra)
* 4 Whole Cardamom (Oriya: Aleicha)
* 5 Cloves (Oriya: Labanga)
* 1 Long Stick of Cinnamon (Oriya: Dalchini)
* 1/2 tsp Sugar
* 8 tsp of cooking oil (Again if you choose mustard oil, it will help you get the typical Oriya Mansha Tarkari aroma)
For Marinating
* 2 tsp Turmeric Powder (Oriya: Haladi Gunda)
* 2 tsp Red Chili Powder
* 1 ½ tsp Salt
* 4tsp Yogurt (Dahi)
* 2 tsp Red Chili Powder
* 1 ½ tsp Salt
* 4tsp Yogurt (Dahi)
Method:
* Make a smooth paste of onion, ginger and garlic and half an inch cinnamon (I somehow prefer the fresh paste than the ones available ready-made in the shops). But you can use the packed paste as well.
* Marinate the mutton with 1 tsp turmeric powder, ½ tsp salt, ½ tsp red chili powder, yogurt/curd and 1-2 tsp mustard oil (optional) for 1-2 hours.
* Heat up a Kadhai or any heavy bottom Pan
* Add 1-2 tsp of cooking oil
* Shallow fry the potatoes till they turn golden brown.
* Keep them aside on kitchen-wraps or tissue paper to absorb excessive oil.
* Heat 7-8 tsp of cooking oil in a pressure cooker
* Temper it with Black pepper, Cinnamon stick, Bay leaf, whole Cardamom, Cloves
* Add sugar to this (This is primarily to enhance the color of the gravy) till it turns brown.
* Add the masala paste prepared in step 1.
* Add a little turmeric.
* Fry till the oil starts to come out. You can add a little water if the masala starts to stick to the vessel.
* Add the marinated mutton at this point
* Fry on medium heat for about 15 mints (till the oil stars to separate out) with the lid loosely covered
* Add fried potatoes
* Add water based on how much of gravy you want to make. For a medium thick gravy, you can add up to 2 cups of water
* Add 1 tsp of garam masala
* Fix the pressure cooker lid
* Cook on high head for 1 whistle and then cook on low heat for about 20 mins.
* Open the pressure cooker only after it cools down on its own.
* Check the tenderness of the mutton. If you require it to be softer, you could cook it for some more time
* Garnish it with chopped coriander leaves.
* Marinate the mutton with 1 tsp turmeric powder, ½ tsp salt, ½ tsp red chili powder, yogurt/curd and 1-2 tsp mustard oil (optional) for 1-2 hours.
* Heat up a Kadhai or any heavy bottom Pan
* Add 1-2 tsp of cooking oil
* Shallow fry the potatoes till they turn golden brown.
* Keep them aside on kitchen-wraps or tissue paper to absorb excessive oil.
* Heat 7-8 tsp of cooking oil in a pressure cooker
* Temper it with Black pepper, Cinnamon stick, Bay leaf, whole Cardamom, Cloves
* Add sugar to this (This is primarily to enhance the color of the gravy) till it turns brown.
* Add the masala paste prepared in step 1.
* Add a little turmeric.
* Fry till the oil starts to come out. You can add a little water if the masala starts to stick to the vessel.
* Add the marinated mutton at this point
* Fry on medium heat for about 15 mints (till the oil stars to separate out) with the lid loosely covered
* Add fried potatoes
* Add water based on how much of gravy you want to make. For a medium thick gravy, you can add up to 2 cups of water
* Add 1 tsp of garam masala
* Fix the pressure cooker lid
* Cook on high head for 1 whistle and then cook on low heat for about 20 mins.
* Open the pressure cooker only after it cools down on its own.
* Check the tenderness of the mutton. If you require it to be softer, you could cook it for some more time
* Garnish it with chopped coriander leaves.
Serve it with hot steam rice. Enjoy !
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