Mansha Kasa ( Spicy Mutton – dry)
Heat 4-5 tbsp oil( mustard/refined) in a pressure
cooker. Crackle whole spices – 1 bay leaf, 2-3 pieces of cinnamon, 4-5 green cardamoms( lightly crushed), 1 black cardamom( slightly crushed) and 5-6 black
peppers. Add chopped onions( 2-3) and fry till golden brown. Add chopped ginger( 1 inch long) and garlic(
7-8 cloves). Saute for a minute and add meat(
½ kg goat meat). Saute well till oil separates. Add haldi, salt, 1 tbsp dhania
powder and a paste of red chilli(
2-3 soaked red chillies ground to a fine paste). Stir and saute the mix for a
minute or two. Add curd( 2 tbsp) and
cook covered on low fire for 2-3 mins. Add 3-4 tbsp of tomato puree. Saute for 2-3 mins. Add a few spoons of water and
close the lid. Pressure cook on high flame for one whistle and then cook on sim
for another 10 mins till meat is well done. Switch off and allow to cool
normally for opening the lid. Flavour with ½ tsp garam masala powder. Consistency will be dry, with gravy just
coating the mutton pieces.
May add ½ tsp jeera
powder, and ½ tsp kasuri methi, if you like.
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