After number of attempts at a perfect Mutton Curry, I finally got this recipe, from a friend. We Odiyas, are crazy about Desi “Maansha jhola” or “Maansha kassa” if you will. The best thing about this recipe is it’s so simple! The trick with cooking absolutely lip smacking Mutton is it doesn’t need a lot of spices or preparation at all. Try adding too many things to it and you’re only going to ruin the taste!
I’m not a big fan of the Mutton curries made at restaurants since their preparation tends to lean towards more of a “Chicken butter masala” style IMHO and ends up tasting like something else altogether!
So without much ado, let me start with the recipe!
To prepare Desi Mutton kassa, you need:
- 500 gms Mutton
- 2 large onions
- 2 Tbsp Ginger garlic paste
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Chilli powder
- 1 tsp Everest Meat Masala
- 1 tsp Black Pepper powder
- Whole spices (1 tsp peppercorns, 2-3 cloves, 1 black cardamom crushed slightly, 1 tsp cumin seeds)
- Half cup yogurt
- Salt to taste
- Finely chopped coriander leaves
Start by heating oil in a pressure cooker (please don’t hesitate with the quantity, this recipe needs a lot of it 😉 ). Add the whole spices to the oil. Then add the chopped onions to it. Saute the onions till they are golden brown.
Then add the ginger garlic paste to it. Saute for 2-3 mins.
Next, add spices (Turmeric powder, Chilli powder, coriander powder, Salt, Meat masala, Pepper powder) and saute for another minute. Quantity of pepper powder should be one tsp.
Saute for another five minutes. It should look something like this. Clean the mutton and then add it to the Spice mixture.
Turn on the heat to high, and continuously stir the mutton for 2-3 minutes, or till the meat starts to turn to white in color. Then add the yogurt to the mixture. Just Cover the lid of the pressure cooker(don’t apply pressure now, just cover it) and keep it on low for 5-10 minutes stirring occasionally.
Next, add one cup hot water to the mutton, stir, cover the lid with pressure this time and keep the heat on medium. Meanwhile chop the coriander leaves and keep it aside.
Now, for the number of whistles that you need for it to cook, I have an electric burner system, and with a 3 litre pressure cooker, I cook for 10 whistles at least and another 2 whistles thereafter depending on how tender I want the meat to be. With a Gas burner system it should take comparatively less number of whistles so please check 😛 Different burner systems have different cooking times. If you wish, cook for about 6-7 whistles and check – just to be on the safe side and cook longer if needed.
After opening the pressure cooker, add the coriander leaves, add more water and boil it for five minutes if you want gravy, I went for “kassa” this time. But have also attached a picture of gravy one. This is how it looks like.
Pair it with hot Parantha like I love or Hot Rice like my husband loves. Try this simple recipe today, leave a comment on how it went for you. Happy Cooking. 🙂