Khussi meat or Khashi meat is a term used for the tender Bengal male castrated goat. These are found in West Bengal, Jharkhand, Bihar, Orissa and other regions of northeastern India.
Khussi meat is famous for its meat quality and rich taste. It has a milder, less gamey but delicate flavour.
These goats are handpicked from individual village houses and reared freely. Khashi goat develops inseparable rich fat under its skin that brings out the richness and flavour in the meat.
Maduwa Khassi meat is a flavourful and nutritious dish made with finger millet flour and tender Khashi mutton.
The mutton is cooked with aromatic spices and then combined with roasted Maduwa flour to create a thick and hearty gravy.
This dish is packed with flavour and is best enjoyed with rice or roti. This unique dish is a favourite amongst the locals, not only for its taste but also for its ability to sustain them during the long and arduous winters.
The recipe was passed down from generation to generation, with each family adding their own twist to make it their own.
It became a symbol of unity and togetherness, often prepared during festive occasions and shared amongst neighbours and loved ones.
The tribals took great pride in their culinary heritage and believed that the Maduwa Khassi meat was not just a dish but a representation of their strong bond with nature and the land they called home.