Khasi ko Masu (Odia-style Spicy Mutton Curry)

Ingredients

In this Odia adaptation of Khasi ko Masu, we incorporate the distinct flavors of Odia cuisine. We use locally available spices and ingredients to infuse the dish with the essence of Odisha. The cooking technique remains similar, but the spice blend and flavor profile are adjusted to suit the Odia palate. We alse have the original recipe for Khasi ko masu, so you can check it out.

• 500g (1.1 lb) mutton, cut into pieces 500g (1.1 lb) mutton, cut into pieces
• 2 onions, finely chopped 2 onions, finely chopped
• 3 tomatoes, pureed 3 tomatoes, pureed
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 teaspoons red chili powder 2 teaspoons red chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat mustard oil in a heavy-bottomed pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic, grated ginger, and slit green chilies. Sauté for a minute.
4. 4.
   Add the mutton pieces and cook until they turn brown on all sides.
5. 5.
   Add the tomato puree, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.
6. 6.
   Cover the pan and let the mutton cook on low heat for about 1.5 to 2 hours, or until tender.
7. 7.
   Sprinkle garam masala over the cooked mutton and mix well.
8. 8.
   Garnish with fresh coriander leaves.
9. 9.
   Serve hot with steamed rice or Odia bread.

Treat your ingredients with care...

• Mustard oil — Mustard oil adds a distinct flavor to the dish. If you cannot find mustard oil, you can substitute it with any other cooking oil, but the flavor will be slightly different.

Tips & Tricks

• Marinate the mutton with yogurt and spices for a few hours before cooking to enhance the flavors.
• Slow-cooking the mutton on low heat ensures tender and juicy meat.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.

Serving advice

Serve the Khasi ko Masu hot with steamed rice or Odia bread. Accompany it with a side of pickles or yogurt for a refreshing contrast.

Presentation advice

Garnish the Khasi ko Masu with fresh coriander leaves to add a pop of color. Serve it in a traditional Odia-style bowl or plate to enhance the visual appeal.