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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
Fry Potatoes and Temper Spices
Build the Masala Base
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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 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.
This odia recipe takes 100 minutes to prepare and yields 4 servings. At 443.52 calories per serving with 38.49g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
The 'Kassa' (Slow Sautéing)
Pressure Cook to Tenderness
Finish and Serve
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.
This recipe works wonderfully with chicken (Chicken Kassa). Reduce the pressure cooking time to 1-2 whistles or about 10 minutes.
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.
A vegetarian version can be made with jackfruit (Kathala Kassa) or mushrooms. The cooking time will be significantly shorter.
Mutton is a high-quality protein source, essential for muscle building, tissue repair, and overall body function.
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.
The recipe uses spices like turmeric and ginger, which contain compounds like curcumin and gingerol, known for their potent anti-inflammatory and antioxidant properties.
Mutton is a good source of zinc, a mineral that plays a vital role in maintaining a healthy immune system.
'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.
Absolutely. Traditionally, it's cooked in a heavy-bottomed pot or 'handi'. After the 'kassa' step, add hot water, cover with a tight-fitting lid, and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender. You may need to add more hot water if the gravy reduces too much.
Mansa Kassa is a rich, flavorful dish. Mutton is an excellent source of high-quality protein, iron, and B vitamins. However, it's also high in saturated fat and calories, especially with the use of oil. It's best enjoyed in moderation as part of a balanced diet. Using leaner cuts of mutton can reduce the fat content.
A typical serving of Mansa Kassa (around 1 cup or 485g) contains approximately 550-650 calories. The exact count depends on the fat content of the mutton, the amount of oil used, and the size of the potato portion.
It pairs beautifully with steamed rice, which is the traditional accompaniment in Odisha. It also goes well with roti, paratha, or Chakuli Pitha (an Odia rice pancake). A simple side salad of sliced onions and lemon wedges complements the rich curry.
Tough mutton can result from a few factors: not marinating it long enough, adding cold water to the hot curry, or not cooking it for the required duration. Ensure you marinate for at least 30 minutes, always use hot water, and allow the pressure cooker to release steam naturally.