Mansa Kassa
A fiery and robust mutton curry from Odisha, slow-cooked with aromatic spices until the meat is fall-off-the-bone tender. This semi-dry gravy dish is a true celebration of Odia cuisine, perfect with rice or rotis.
For 4 servings
Marinate the Mutton
1.In a large bowl, combine the mutton pieces, whisked curd, 1 tbsp of the ginger-garlic paste, 1/2 tsp of the turmeric powder, and 1/2 tsp of the salt.2.Mix thoroughly to ensure each piece of mutton is well-coated.3.Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.Fry Potatoes and Temper Spices
1.Heat the mustard oil in a pressure cooker or a heavy-bottomed pan over medium-high heat until it just begins to smoke. This removes its raw pungency.2.Carefully add the quartered potatoes and fry for 4-5 minutes, turning occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.3.In the same oil, reduce the heat to medium, and add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.Build the Masala Base
1.Add the sliced onions to the cooker. Sauté for 12-15 minutes, stirring frequently, until they are deeply browned and caramelized. This is key for the rich color and flavor of the gravy.2.Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.3.Lower the heat and add the powdered spices: remaining turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to prevent burning.4.Add the chopped tomatoes and the remaining 1 tsp of salt. Cook for 6-8 minutes, stirring and mashing the tomatoes, until they break down completely and oil starts to separate from the masala.The 'Kassa' (Slow Sautéing)
1.Add the marinated mutton to the cooker. Increase the heat to medium-high.2.Sauté the mutton for 20-25 minutes. This is the most important step, known as 'kassa' or 'bhuna'.3.Stir continuously. The mutton will first release its juices. Continue cooking until all the liquid evaporates, the masala darkens, and it begins to cling to the meat, with oil separating clearly at the edges.Pressure Cook to Tenderness
1.Add the fried potatoes back into the cooker along with 2 cups of hot water. Stir everything well, scraping the bottom of the cooker to release any flavorful bits.2.Secure the lid of the pressure cooker. Bring to high pressure (first whistle) on high heat, then reduce the heat to medium-low.3.Cook for 15-20 minutes (or about 4-5 whistles, depending on your cooker and the quality of the mutton).4.Turn off the heat and allow the pressure to release naturally. This ensures the meat remains tender.Finish and Serve
1.Once the pressure has fully released, open the cooker. Check if the mutton is tender. If the gravy is too thin for your liking, simmer it uncovered for 5-7 minutes to thicken.2.Sprinkle the garam masala powder over the curry and stir gently to combine.3.Garnish with freshly chopped coriander leaves. Let the curry rest for at least 10 minutes before serving to allow the flavors to meld.4.Serve hot with steamed rice or roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to authentic Mansa Kassa is patience during the 'kassa' or bhuna process. Don't rush it, as this step develops the deepest flavors.
- 2Using mustard oil is crucial for the characteristic pungent and authentic Odia flavor. Heat it until it's lightly smoking to mellow its sharpness.
- 3Always use hot water to add to the curry; adding cold water can shock the meat and make it tough.
- 4For a deeper, richer red color without too much heat, use a mix of regular red chili powder and Kashmiri red chili powder.
- 5This curry tastes even better the next day as the flavors have more time to meld and mature.
- 6Ensure the onions are well-browned and caramelized, but not burnt, as this forms the rich, sweet base of the gravy.
Adapt it for your goals.
Cooking Method
For a more traditional approach, cook in a heavy-bottomed pot (handi) instead of a pressure cooker. After the 'kassa' step, add hot water, cover, and simmer on low heat for 1.5-2 hours until the mutton is tender.
ProteinProtein
This recipe works wonderfully with chicken (Chicken Kassa). Reduce the pressure cooking time to 1-2 whistles or about 10 minutes.
Spice LevelSpice Level
For a milder version, reduce the amount of red chili powder and green chilies. You can also add a tablespoon of cashew paste along with the tomatoes for a creamier, less spicy gravy.
VegetarianVegetarian
A vegetarian version can be made with jackfruit (Kathala Kassa) or mushrooms. The cooking time will be significantly shorter.
Why this is on our healthy list.
Rich in Protein
Mutton is a high-quality protein source, essential for muscle building, tissue repair, and overall body function.
Excellent Source of Iron
Red meat like mutton is rich in heme iron, which is more easily absorbed by the body than non-heme iron from plants. It helps prevent anemia by supporting red blood cell production.
Anti-inflammatory Spices
The recipe uses spices like turmeric and ginger, which contain compounds like curcumin and gingerol, known for their potent anti-inflammatory and antioxidant properties.
Boosts Immunity
Mutton is a good source of zinc, a mineral that plays a vital role in maintaining a healthy immune system.
Frequently asked questions
'Kassa' (or 'Bhuna' in Hindi) is a crucial slow-sautéing technique in Indian cooking. It involves patiently cooking the meat with the masala over medium heat until the moisture evaporates, the fat separates, and the spices are well-roasted and coat the meat. This process develops a deep, rich flavor and color.
