Dry Meat Curry (Mansa Kharda)

Ingredients :

Yogurt : 1 tbsp
Turmeric : 1 tsp
Coriander-cumin paste : 4 tbsp
Mustard oil : 5 tbsp
Ginger-garlic paste : 2 tbsp
onion paste : 6 tbsp
Meat : 1 kg
Salt : according to taste
Jaggery grated/ Sugar : 1 tbsp
Bayleaf : 2

Method :
Take a big bowl.Add yogurt,tumeric,jaggery / sugar, coriander-cumin paste, salt and a tbsp of mustard oil. Mix it all properly. Add the meat to it and mix it well till properly coated and let it marinate for atleast 15 mins.
Heat a pressure cooker.Add the rest of the mustard oil to it.Heat it till smoking hot and then let it cool.After it gets cool,heat it once again.In this way the bitterness of the oil goes away and whatever is cooked tastes delicious.
When the oil is hot add the bayleaf.Saute it for a few seconds.Then add the onion paste and saute.When half done add the ginger-garlic paste.Saute till it's done.When the oil starts welling at the edges you can know it's done.At that point add the marinated meat and saute it well so that the onion paste gets well coated to the meat.Cover the lid and wait for 4-5 whistles or till done.Serve it hot with rice and dal.
In my family this kind of meal is served with Arisa pitha (recipe already shared before) on the next day of Nuakhai also known as Nukhai basi.

PN : You can increase or decrease the quantity of the ings according to your liking and taste.Happy cooking !!!