ଜାଣନ୍ତୁ କେମିତି ବନେଇବେ ପରଫେକ୍ଟ୍ ଦେଶୀଷ୍ଟାଇଲ ଖାସିମାଂସ ତରକାରୀ,ମନଖୁସି ହେଲାଭଳି ମଟନ୍ ଝୋଳ/Odia mutton curry




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Ingridients:-

1. Mutton - 500gm
2. Onion - 3 ( Medium )
3. Tomato 1 ( Medium )
4. potatoes - 4
5. Cinnmon sticks - 2
6. Cardamom - 3
7. Bay leaf - 4
8. Star anise -1
9. Black pepper
10. Dry chilli - 2
11. cloves - 5
12. Turmeric powder - 1 half tsp
13. Kashmiri chilli powder - 1 tsp
14. Mustard oil - 25ml
15. Salt ta taste
16. Water - 2 glass


Mutton curry (also referred to as kosha mangsho,[1] lamb curry,[2] or goat curry[3][4]) is a dish that is prepared from goat meat (or sometimes lamb meat) ..[5] The dish is found in different variations across all states, countries and regions of the Indian subcontinent and the Caribbean.

Mutton curry was originally prepared putting all the ingredients together in a earthen pot and slow cooking the whole curry by wood fire on a clay oven.[6] Today it is cooked using pressure cookers and slow cookers after briefly sautéing all the ingredients and spices in a big wok.[6] The steadily cooked mutton becomes more tender than normally cooked mutton. Mutton curry is generally served with rice or with Indian breads, such as naan or parotta.


Odisha
In Odisha, mutton curry is always made of khasi goat meat (meat of young castrated male goat). There are many varieties of goat meat curries prepared in Odisha. Simple and flavorful ingredients are used to prepare the curry and usually served with roti, naan or in Western Odisha, puffed rice (mudhi). Some of the popular curries are:[11]

Mutton Kashā (Odia: ମାଂସ କଷା, romanized: Māṅså Kåṣā)
Mutton Curry (Odia: ମାଂସ ତରକାରୀ, romanized: Māṅså Tårkāri)
Mutton Roasted in Bamboo or Bamboo Mutton (Odia: ବାଉଁଶ ପୋଡ଼ା ମାଂସ, romanized: Bãuśå Poṛā Māṅså)
Mutton Roasted in Leaf (Odia: ପତ୍ର ପୋଡ଼ା ମାଂସ, romanized: Påtrå Poṛā Māṅså)
Mutton in Clay Pot (Odia: ମାଟି ହାଣ୍ଡି ମାଂସ, romanized: Māṭi Hāṇḍi Māṅså)
Mutton Besar (Odia: ମାଂସ ବେସର, romanized: Māṅså Besår)
While mutton curry is usually eaten with rice, in Western Odisha, Mangsa Kashā is particularly relished with mudhi (puffed rice). Mangsa Kashā is said to be the predecessor of the popular Bengali goat curry dish known as Kosha Mangsho most probably introduced by the Odia cooks who moved to West Bengal during the British rule to work in the kitchens of Bengali families.[12]

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