Mati Handi Mansa
Tender mutton slow-cooked in a traditional earthen pot with aromatic spices. This Odia classic gets its unique, smoky flavor from the clay pot and a pungent kick from mustard oil. A truly rustic and soulful curry.
For 4 servings
4 steps. 90 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.In a large mixing bowl, combine the mutton pieces, whisked curd, ginger garlic paste, salt, turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala.
- c.Pour in half of the mustard oil (about 40 ml) and mix everything thoroughly until each piece of mutton is evenly coated.
- d.Cover the bowl and let it marinate for a minimum of 1 hour at room temperature, or for best results, refrigerate for 4-6 hours.
- 2
Step 2
- a.Layer Ingredients in the Handi
- b.Take a medium-sized earthen pot (mati handi). Pour the remaining 40 ml of mustard oil at the bottom, swirling to coat the base.
- c.Create the first layer with half of the thinly sliced onions.
- d.Arrange the potato halves over the onions.
- e.Carefully place the marinated mutton along with all the marinade on top of the potatoes.
- f.Add the chopped tomatoes, slit green chilies, bay leaves, green cardamoms, cloves, cinnamon stick, and black peppercorns.
- g.Finish by spreading the remaining sliced onions evenly over the top. Do not add any water; the ingredients will release their own juices.
- 3
Step 3
- a.Seal and Slow Cook
- b.In a small bowl, mix the atta with water to form a stiff, pliable dough.
- c.Roll the dough into a long, thick rope and press it firmly around the entire rim of the earthen pot.
- d.Place the lid on top and press down firmly to create a completely airtight seal. This 'dum' technique is crucial for the flavor.
- e.Place the sealed handi on your stove over the lowest possible flame. If using a gas stove, a heat diffuser or tawa underneath can help distribute heat evenly.
- f.Slow cook for 90 minutes. You will start to smell the rich aroma of the spices after about an hour. Do not lift the lid during cooking.
- 4
Step 4
- a.Rest, Open, and Serve
- b.After 90 minutes, turn off the heat. Let the handi rest, still sealed, for at least 15-20 minutes. This allows the flavors to meld and the pressure to subside.
- c.Carefully use a knife or spoon handle to crack and remove the hardened dough seal. Open the lid away from your face to avoid the hot steam.
- d.Gently stir the curry. The mutton should be exceptionally tender, and the gravy thick and aromatic.
- e.Garnish with freshly chopped coriander leaves and serve hot with steamed rice or roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use a traditional unglazed earthen pot. Season it before first use by soaking it in water overnight and then letting it dry completely.
- 2Cooking on a very low, even flame is critical to prevent the curry from burning and to allow the mutton to become tender.
- 3The airtight dough seal is non-negotiable. It traps steam and cooks the mutton in its own juices, a method called 'dum pukht'.
- 4If you don't have an earthen pot, a heavy-bottomed Dutch oven with a tight-fitting lid can be used as a substitute.
- 5For a deeper flavor, you can lightly smoke the mustard oil by heating it until it just begins to smoke, then letting it cool before using it in the marinade and layering.
Adapt it for your goals.
Protein Swap
Replace mutton with bone-in chicken pieces. Reduce the cooking time to 50-60 minutes as chicken cooks faster.
Vegetarian VersionVegetarian Version
Use a mix of sturdy vegetables like carrots, cauliflower, beans, and paneer instead of mutton. Reduce the cooking time to 45-50 minutes.
Spice LevelSpice Level
For a milder curry, reduce the red chili powder and deseed the green chilies. For a spicier kick, add a teaspoon of freshly ground black pepper to the marinade.
No PotatoNo Potato
The potatoes can be omitted for a lower-carb version of the dish. The gravy will be slightly less thick but equally flavorful.
Why this is on our healthy list.
Rich in Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
This dish provides heme iron from mutton, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for preventing anemia and maintaining energy levels.
Anti-inflammatory Spices
Ingredients like turmeric (containing curcumin), ginger, and garlic are known for their potent anti-inflammatory properties, which can help combat chronic inflammation.
Nutrient Retention
The slow-cooking 'dum' method in a sealed pot minimizes nutrient loss from evaporation, ensuring you get more of the vitamins and minerals from the ingredients.
Frequently asked questions
Mati Handi Mansa is a traditional Odia mutton curry. Its name translates to 'Mutton in a Clay Pot'. It's known for its unique earthy aroma and flavor, which comes from slow-cooking the mutton in its own juices inside a sealed earthen pot.