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A rustic and aromatic goat meat curry from Odisha, slow-cooked with potatoes in a thin, flavorful gravy. This comforting dish, rich with whole spices and mustard oil, is a staple in Odia households and perfect with steamed rice.
For 4 servings
Marinate the Mutton
Prepare the Curry Base
Cook the Masala
A light and soupy Odia curry made with bottle gourd and potatoes. This comforting, home-style dish is subtly spiced and perfect with steamed rice for a wholesome, everyday meal.
A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
A rustic and aromatic goat meat curry from Odisha, slow-cooked with potatoes in a thin, flavorful gravy. This comforting dish, rich with whole spices and mustard oil, is a staple in Odia households and perfect with steamed rice.
This odia recipe takes 100 minutes to prepare and yields 4 servings. At 433.69 calories per serving with 37.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sear the Mutton (Kasa)
Pressure Cook the Curry
Finish and Serve
For added texture and flavor, you can fry some 'badi' (sun-dried lentil dumplings) and add them to the curry during the last 5 minutes of simmering.
Create a paste of 2-3 dried red chilies and 4-5 garlic cloves and add it along with the powdered spices for an extra kick of heat and flavor.
Replace mutton with bone-in chicken. Reduce the pressure cooking time to 1 whistle on high heat, followed by 5-7 minutes on low heat.
Mutton is an excellent source of complete protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps prevent anemia and boost energy levels.
The use of spices like turmeric (containing curcumin), ginger, and garlic provides anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
Mutton is a good source of zinc, a mineral crucial for a healthy immune system. The combination of spices further contributes to its immune-boosting properties.
One serving of Khasi Mansa Jhola contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used. This estimate includes the mutton, potatoes, and gravy.
Khasi Mansa Jhola can be part of a healthy diet in moderation. Mutton is an excellent source of protein, iron, and B vitamins. However, it is also high in saturated fat. Using leaner cuts of meat and controlling the amount of oil can make it a healthier dish.
'Jhola' refers to a thin, soupy gravy, which is light and comforting. 'Kasa' refers to a dish where the meat is slow-cooked in its own juices with spices until it forms a very thick, rich, and semi-dry gravy that clings to the meat.
Yes, you can. Follow all steps in a heavy-bottomed pot or Dutch oven. After searing the mutton, add the hot water, bring it to a boil, then cover and simmer on low heat for 1.5 to 2 hours, or until the mutton is fork-tender. You may need to add more hot water during cooking.
The cooking time for mutton can vary greatly depending on its age and cut. If it's still tough, simply add a little more hot water if needed, close the lid, and pressure cook for another 10-15 minutes (2-3 more whistles).
Absolutely! Like many curries, Khasi Mansa Jhola tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.