Nagpuri Mutton Curry with Patodi Rassa with Chapati

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton pieces, 1/4 cup curd, 1 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, and 1 tsp salt.
   • Mix thoroughly to ensure each piece is well-coated.
   • Cover the bowl and let the mutton marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator.
2. 2

   Prepare the Nagpuri Masala Paste

   • Heat 1 tbsp of oil in a pan over medium heat. Add 1 thinly sliced onion and sauté until it turns a deep golden brown. Remove from the pan and set aside.
   • In the same pan, dry roast the grated coconut on low heat until it's fragrant and light brown.
   • Add the poppy seeds and sesame seeds to the coconut and roast for another 30-45 seconds until they start to pop. Remove from heat.
   • Allow all roasted ingredients to cool completely.
   • Transfer the fried onion, coconut mixture, 8 garlic cloves, and 1-inch ginger to a grinder. Add a few tablespoons of water and grind to a smooth, fine paste.
3. 3

   Prepare the Patodi (Dumplings)

   • In a mixing bowl, whisk together 1 cup besan, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, 0.5 tbsp ginger-garlic paste, and 0.5 tsp salt.
   • Gradually pour in 1.5 cups of water while whisking continuously to create a smooth, thin, lump-free batter.
   • Heat 1 tbsp of oil in a non-stick pan over medium-low heat. Pour the besan batter into the pan.
   • Cook for 8-10 minutes, stirring constantly with a spatula. The mixture will thicken considerably and start pulling away from the sides of the pan.
   • Quickly transfer and spread the thick paste evenly onto a greased plate or tray to about a 1/4-inch thickness.
   • Let it cool and set completely for 15-20 minutes, then use a knife to cut it into diamond or square shapes.
4. 4

   Cook the Mutton Curry

   • Heat the remaining 4 tbsp of oil in a pressure cooker over medium-high heat.
   • Add the remaining 3 sliced onions and sauté for 8-10 minutes until they are soft and golden brown.
   • Add the remaining 2 tbsp of ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Add the marinated mutton and sear on high heat for 5-7 minutes, stirring occasionally, until the pieces are well-browned on all sides.
   • Stir in the prepared Nagpuri masala paste and sauté for 5-6 minutes until it becomes fragrant and you see oil separating from the edges.
   • Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy.
   • Add all the dry spice powders: Nagpuri kala masala, Kashmiri red chili powder, the remaining 1 tsp red chili powder, and coriander powder. Sauté for 1-2 minutes.
   • Pour in 2 cups of hot water and the remaining 1 tsp of salt. Stir everything well to combine.
   • Secure the lid of the pressure cooker. Cook on medium heat for 6-7 whistles, or for about 25-30 minutes, until the mutton is tender.
   • Turn off the heat and allow the pressure to release naturally.
5. 5

   Assemble and Serve

   • Once the pressure has released, carefully open the cooker. Check if the mutton is cooked to your liking.
   • Add the remaining 2 cups of hot water to the cooker to achieve the classic thin 'rassa' consistency. Bring the curry to a rolling boil.
   • Gently slide the prepared patodi pieces into the boiling gravy. Do not stir vigorously.
   • Reduce the heat to low and simmer for just 2-3 minutes. This is just to heat the patodi through; overcooking will cause them to dissolve.
   • Turn off the heat, garnish with freshly chopped coriander leaves.
   • Serve the Nagpuri Mutton Curry with Patodi Rassa immediately with jowar bhakri, chapati, or steamed rice.