Mati Handi Mansa Curry
Mati handi Mansa-Chakuli’ is one of the hot favorite at any roadside eatery on Cuttack-Bhubaneswar road . Mati handi Mansa is mutton (‘mansa’) marinated with spices and simmered in an earthen pot (‘mati handi’) for an hour on a traditional hearth, till it is cooked. The cooking does not involve frying, sautéing or pressure cooking, as the seasoned meat is left to cook in its own water, though with occasional stirrings and addition of water when required. The meat after cooking acquires a deep brownish tint while retaining individual aromas of the spices added.Here we bring you the complete steps of making Mati handi mansa Curry .
•500 gm mutton
•Onion-2, finely chopped
•Potatoes-(optional)-2 cut into halves
•Tomatoes- 2, finely chopped
•Mustard Oil- 5 tablespoons
•Ginger garlic paste- 3 tablespoons
•Coriander (dhania) powder- 1/2 tablespoon
•Turmeric (haldi) powder-1 tablespoon
•Cumin (jeera) powder-1/2 tablespoon
•Cinnamon (dalchini)- 2 small pieces
•Cardamom (elaichi)-2 cloves
•Bay leaves (tejpatra)- 2
•Meat masala- 1 tablespoon
•Red chilly powder- ½ tablespoon or more if you want it spicy
•A cup of curd
• Salt to taste
•Rinse the mutton under running water.
•Add a tablespoonful of oil and all the spices except bay leaf and salt, to the meat and leave it to marinate for half an hour.
•Heat a medium sized earthen pot on a traditional hearth using firewood. The pot is less susceptible to breakage if it has been already used for cooking.
•Add a spoonful of mustard oil and then bay leaves.
•Add tomatoes, potatoes, salt and the mutton. Stir well so that all the ingredients are properly mixed.
• Add half a cup of water to cook and close the lid of the pot.
•Remove lid after 15 minutes and stir.
• Cook for 45 minutes to 1 hour, stirring and checking the water quantity and tenderness of the meat at regular intervals.
•Check if meat is completely cooked before taking it off the fire. If the gravy is a little watery, leave it in medium heat until it becomes a bit thick in consistency and remove.
•Garnish with coriander leaves