MANSA TARAKARI (MUTTON/LAMB CURRY)

 


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This is how chicken is prepared and customized for the people of the City of Puri (of Orissa State in India), the Land of Lord Jagannath.

Preparation Time: Two Hours
Cooking Time: One Hour

INGREDIENTS


Lamb  – 500gms cut into 2”-sized pieces.
Cow Ghee – 2 tablespoons
Turmeric Powder – 1 tablespoon
Salt to taste
Chinese Salt – 1/2 teaspoon
Sugar – 1/2 teaspoon
Kashmiri red chili powder     1 teaspoon
Garlic and Ginger paste     2 tablespoons
Lemon juice     1 tablespoons
Mustard oil     2 tablespoons
Green Cardamoms – 3
Cloves – 4
Cinnamon – 1”
Ginger-Garlic paste – 1 tablespoon each
Red Tomatoes – small size – 2 – ground into fine puree
Cream of Milk – 2 tablespoons
Coriander Leaves – 10gms.
Bay Leaves – 2 medium sized
Water

MARINADE


Make incisions with a sharp knife on all pieces. 
Apply a mixture of red chili powder, lemon juice, salt, turmeric powder, mustard oil, Chinese salt to lamb pieces and marinade for an hour.

METHOD

     Heat ghee in a pan. Put sugar in the hot oil till reddened. Add green cardamoms, Bay Leaves, cloves and cinnamon and fry for half a minute. Add ginger-garlic paste and sauté for two minutes.
     Add tomato puree and fry till water evaporates. Put the marinated lamb pieces into it and cover till it is tender. Then dry it up to find no trace of water in it.  Then add two cups of water and add the cow ghee. Bring to a boil till water dries up
     Transfer the contents to two serving dishes with equal proportions and add two tablespoons of cream of milk on each dish.
     Sprinkle one tablespoon each of chopped coriander leaves on each dish.
     Serve hot with rice or ghee-Anna(lemon-rice). It can be taken with Nan, Puri or Parothas.
     Serve with a smile.

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