Mansa Tarkari (An authentic Odia Dish) / Mutton Curry or Goat Meat Curry!!!!!

Mansa Tarkari or Mutton Curry is loved by people from all across Odisha. I have mastered this dish only because my hubby is a big fan of "Mansa Tarkari". It is a dish popularly made on Sundays or when you have your closest relatives and friends at home. In Odisha usually the male member of the house would go to market early to get their hands on the best meat available in the shop. Mutton is expensive hence is also considered a status symbol; people invariably remember about a marriage if mutton curry was served as one of the dish. When you know that guests are coming to your place, during their stay one day is definitely reserved for making mutton curry.
It is imperative to know that mutton is red meat hence consuming this in large quantity is definitely not healthy however in moderation everything is believed to be good.
Now without any further delay let's get started :-)

Ingredients Required:

Ingredients	Quantity
Mutton/ Goat Meat	500 grams
Onion	1 Large        ( ½ chopped fine + ½ Onion paste)
Yogurt	2 tbsp
Ginger paste	1 tbsp
Garlic paste	1 tbsp
Bay leaf	1
Cinnamon stick	1 inch
Turmeric Powder	½ tsp + ½ tsp
Chilli Powder	1 tsp
Cumin Powder	1 tsp
Coriander Powder	1 tsp
Nutmeg Powder	½ tsp
Garam Masala Powder	½ tsp
Cardamom green	2
Mustard Oil*	4 tbsp
Coriander Fresh	For garnishing

*If you are not comfortable using mustard oil you may use vegetable or canola oil.
Useful Tip: 
1) If for some reason the store bought is not tender you can add 2 tbsp full grated raw papaya while cooking to make the meat softer
2) If you want to add potatoes to the curry, you may cut the same into big cubes and add it to the curry before closing to cooker.

Marination Process:

Add yogurt, turmeric and salt to the meat; mix thoroughly and set it aside for good 3- 4 hours.

Method of Preparation:

• In a pressure pan cooker add oil, once it is warm enough add bay leaf, cinnamon stick and cardamom
• Now add chopped onions to it and fry until it becomes light brown in color. You can now add ginger and garlic paste to it and saute it until oil separates from the masala/paste completely
• Add all the dry powder and mix it really well
• We can add the marinated meat to it and saute it really well at regular intervals for 3-5 minutes at low to medium heat
• Now add 2 cups of water to it ( you may reduce or increase the quantity of water depending on the consistency of gravy you want)
• Now cover the cooker; cook it on low to medium heat and allow 2 whistles for the meat to cook completely
• Allow atleast 30 minutes before you can remove the mutton curry from the cooker into a serving bowl and garnish the same with fresh coriander
• Now the Mutton curry is ready to be devour :-)

Enjoy cooking!!!!