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A rich and aromatic mutton mince curry from the heart of Odisha. Tender minced mutton and soft potatoes are simmered in a fragrant, spicy gravy, making it a perfect comfort food to enjoy with steamed rice or fresh rotis.
For 4 servings
Create the spice paste: In a grinder, combine the ginger, garlic, green chilies, cinnamon stick, cloves, and green cardamom pods. Add a splash of water and blend to a smooth paste. Set aside.
Heat the mustard oil in a heavy-bottomed pan or pressure cooker over medium-high heat until it is shimmering and fragrant. Reduce the heat to medium, then add the bay leaf and dry red chilies. Sauté for 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the prepared ginger-garlic-spice paste to the pan. Cook for 3-4 minutes, stirring continuously, until the raw aroma disappears.
Stir in the turmeric powder, red chili powder, coriander powder, and cumin powder. Cook the spices for one minute until they become aromatic.
Pour in the tomato puree and add the salt. Cook the masala, stirring frequently, for about 5-7 minutes until the oil begins to separate from the mixture.
Add the mutton keema to the pan. Increase the heat to high and use a spoon to break up any lumps. Sauté for 5-7 minutes until the keema is browned all over.
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A rich and aromatic mutton mince curry from the heart of Odisha. Tender minced mutton and soft potatoes are simmered in a fragrant, spicy gravy, making it a perfect comfort food to enjoy with steamed rice or fresh rotis.
This odia recipe takes 60 minutes to prepare and yields 4 servings. At 623.8 calories per serving with 25.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add the cubed potatoes and mix well to coat them with the masala. Sauté for another 2 minutes.
Pour in the hot water and stir everything together. Bring the curry to a boil.
Cook the curry: For a pan, reduce the heat to low, cover, and simmer for 20-25 minutes until the potatoes are tender and the keema is cooked through. For a pressure cooker, secure the lid and cook for 2-3 whistles on medium heat.
Once cooked, turn off the heat. Sprinkle the garam masala powder and chopped coriander leaves over the curry. Stir gently to combine.
Let the curry rest, covered, for at least 10 minutes to allow the flavors to deepen. Serve hot.
Replace mutton keema with 300g of soya granules (rehydrated) or crumbled paneer for a delicious vegetarian version. Adjust cooking time accordingly.
Substitute mutton with chicken mince. Since chicken cooks faster, reduce the simmering time to 15-20 minutes or cook for just 1-2 whistles in a pressure cooker.
For a milder and richer curry, stir in 1/4 cup of coconut milk or fresh cream at the end of cooking, just before adding the garam masala.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish provides a significant amount of heme iron from the mutton, which is more easily absorbed by the body than non-heme iron. Iron is vital for forming hemoglobin and preventing anemia.
The combination of spices like turmeric, ginger, and garlic contains powerful antioxidants and anti-inflammatory compounds that can help strengthen the immune system and fight off infections.
Mansa Keema Tarkari is a good source of protein and iron from the mutton. However, it can be high in saturated fat. To make it healthier, use lean mutton mince, control the amount of oil, and serve it with whole-grain accompaniments.
One serving of Mansa Keema Tarkari (approximately 1 cup or 285g) contains an estimated 450-550 calories, depending on the fat content of the mutton and the amount of oil used.
Absolutely. Lamb keema can be used as a direct substitute for mutton. Chicken keema is also a great option but will require a shorter cooking time, typically around 15-20 minutes of simmering.
This curry pairs wonderfully with steamed rice (bhaata), fresh rotis, parathas, or even Odia-style chakuli pitha. A side of fresh salad or raita complements the rich flavors.
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors often become richer and more developed the next day. Reheat thoroughly before serving.
Yes, you can easily adjust the spice level. Reduce or omit the green chilies and use a milder red chili powder, such as Kashmiri red chili powder, which adds color without much heat.