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A traditional Odia mutton curry where tender mutton and soft potatoes are slow-cooked in a fragrant, rustic spice blend. This hearty and flavorful dish is a staple in Odia households, perfect with steamed rice or rotis.
For 4 servings
Marinate the Mutton
Prepare Potatoes and Aromatics
Build the Curry Base (Bhuna)
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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 traditional Odia mutton curry where tender mutton and soft potatoes are slow-cooked in a fragrant, rustic spice blend. This hearty and flavorful dish is a staple in Odia households, perfect with steamed rice or rotis.
This odia recipe takes 85 minutes to prepare and yields 4 servings. At 444.21 calories per serving with 38.2g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sear the Mutton
Pressure Cook the Curry
Finish and Serve
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to 10-12 minutes (about 2-3 whistles).
Add chunks of raw papaya along with the mutton. Papaya acts as a natural tenderizer and adds a subtle sweetness.
If you don't have a pressure cooker, you can slow-cook the curry in a heavy-bottomed pot (Dutch oven). After searing the mutton, add hot water, cover, and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender.
For extra heat, make a paste of 1-2 dried red chillies with a little water and add it along with the powdered spices.
Mutton is a high-quality protein source, 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.
Spices like turmeric (containing curcumin), ginger, and garlic are known for their powerful anti-inflammatory and antioxidant effects, which can help combat oxidative stress.
The combination of spices and aromatics like onion, garlic, and ginger, along with zinc from the mutton, contributes to a stronger immune system.
One serving of Mansa Tarkari contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used.
Mansa Tarkari 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. To make it healthier, you can use leaner cuts of mutton and reduce the amount of oil.
Yes, absolutely. You can cook it in a heavy-bottomed pot or Dutch oven. Follow all steps until searing the mutton, then add hot water, cover the pot, and let it simmer on low heat for about 1.5 to 2 hours, or until the mutton is fork-tender. Add the fried potatoes in the last 30 minutes of cooking.
This curry pairs beautifully with plain steamed rice (bhaata), which soaks up the delicious gravy. It also goes well with Indian breads like roti, chapati, or paratha.
Yes, you can substitute mutton with bone-in chicken. The marination and cooking process is the same, but you'll need to reduce the pressure cooking time to about 10-12 minutes (2-3 whistles).
Store leftover Mansa Tarkari in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.