Odiya Style Goat Curry - Remembering Home

In Katak (where I grew up).. making the ever so delicious goat curry is typically a Sunday affair.. Baba will get up early in the morning, have his tea & take the "non-veg" bag (Yes.. however funny it sounds, its still followed in Odisha.. there are different bags for vegetables..grocery stuff & then non-veg things).. 
Anyways.. Baba'd then meet up with his friends.. and I remember one uncle who actually knew a very good butcher.. who'd then cut fresh goat meat and pack different bags for the gentlemen who'd have gathered around his butcher's block or may be sipping the second cupp'a tea in the nearest tea stall while all the cutting & chopping is happening.. :)

I know.. I know.. its a boring detail of a much less than mundane life.. why I share it with you? Well.. we always need to remember our roots you see..

The root to an awesome Odiya style goat curry a.k.a Khaasi Mangsha Tarkaari is in fact strictly driven by the quality of the goat meat a.k.a Khaasi Mangsha

Okay.. without much further adieu.. here I start the recipe.. Its not original, I must confess.. It has the essence of Odisha.. but I had to add some variations (given the obvious circumstances).. I hope you enjoy it.. (as much I enjoyed making it).. :)

What we need

1. 2 lbs Goat Meat (Needless to say.. fresher is better)
• Marinate for min 4 hours with Salt + Turmeric + Mustard oil + Red chili powder (all to taste)
2. For the wet masala..
• Wet grind together : 1/2 red onion roughly chopped + 2 inch ginger piece + 7-8 garlic pods (bigger ones) + 1 dry red chili + 2 tea spoons of cumin seeds
3. 4 small potatoes cut into halves. Soaked in water, else they turn black(ish)
4. The yoghurt mix
• 2 table spoons of yoghurt (unflavored & thick) + 1 table spoon of coriander powder + 1/2 table spoon cumin powder + 1/4 table spoon garam masala powder + water
5. 1/2 red onion chopped finely
6. 1 plum tomato chopped fine
7. 4 -5 table spoons of mustard oil for the gravy
8. 8 - 10 pepper corns
9. Salt to taste & turmeric powder as desired
10. Little bit chopped red onions + chopped fresh coriander leaves for garnishing.

Process

• Heat the mustard oil in a pressure cooker till medium hot. Do not let it smoke, else the whole masala frying will be a kitchen nightmare (take it from an experienced person)
• When hot, add the pepper corns and let them crackle. 
• Next goes in the wet masala (from # 2). Fry till the raw smell goes away.
• Next goes in the tomatoes (#6) + little bit salt. Fry till oil seeps from the sides. 
• Next goes the marinated goat meat (#1) + chopped red onions (#5)
• Now begins the "Kasha" process - meaning, roasting over slow flame till the raw color of meat goes away & the masala is completely smeared upon the meat pieces. This process takes time, so please be patient.. about 15 - 18 mins.
• When kasha is done, the meat will be tender but not cooked. 
• Now add the potatoes & give a good mix. 
• Next goes the yoghurt mix (#4) + more water if needed. Adjust for salt. 
• Now close the pressure cooker's lid and give around 6 - 7 whistles. Number of whistles will also depend on size of the meat pieces. 
• Do not open till you are ready to eat it. 
• Garnish with chopped red onions & chopped coriander leaves.. serve with hot white rice.