MANSA TARAKARI (MUTTON/LAMB CURRY)

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

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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