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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
Marinate the Mutton
Layer Ingredients in the Handi
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A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
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.
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.
This odia recipe takes 115 minutes to prepare and yields 4 servings. At 586.89 calories per serving with 56.19g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Seal and Slow Cook
Rest, Open, and Serve
Replace mutton with bone-in chicken pieces. Reduce the cooking time to 50-60 minutes as chicken cooks faster.
Use a mix of sturdy vegetables like carrots, cauliflower, beans, and paneer instead of mutton. Reduce the cooking time to 45-50 minutes.
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.
The potatoes can be omitted for a lower-carb version of the dish. The gravy will be slightly less thick but equally flavorful.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
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.
Ingredients like turmeric (containing curcumin), ginger, and garlic are known for their potent anti-inflammatory properties, which can help combat chronic inflammation.
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.
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.
Yes, while the clay pot provides a unique flavor, you can achieve a similar result using a heavy-bottomed Dutch oven or a thick-walled casserole dish with a tight-fitting lid. Ensure you seal the lid with dough just as you would with the handi.
After about 75-90 minutes of cooking on a very low flame, a rich, aromatic fragrance will fill your kitchen. You can also very gently tilt the pot to feel the movement of the gravy inside. Trust the process; 90 minutes is typically sufficient for tender mutton.
Mati Handi Mansa can be part of a balanced diet. Mutton is an excellent source of protein and iron. The slow-cooking method retains more nutrients compared to high-heat cooking. However, it is a rich dish, so moderation is key.
One serving of Mati Handi Mansa (approximately 460g) contains around 550-650 calories. The exact count depends on the fat content of the mutton and the amount of oil used.
Allow the curry to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave.