odiaMediumnon vegetariangluten freedairy freenut free

Mutton Besara

Name: Mutton Besara
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: odia
Ingredients: 500 g mutton (curry cut pieces, bone-in, washed); 3 tbsp mustard seeds (soaked in warm water for 30 min for paste); 8 pcs garlic (cloves, peeled); 1 inch ginger (peeled, roughly chopped); 3 pcs green chili (slit lengthwise); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp cumin seeds; 3 tbsp mustard oil; 1 pinch salt; 1 cup water (for cooking, adjust for consistency); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(127)

TASTE SCORE

8/10

Tender mutton pieces slow-cooked in a robust mustard seed paste with garlic, onion, and warm spices. This traditional Odia delicacy from eastern India balances the pungent kick of mustard with the richness of mutton, creating a thick, earthy gravy that pairs beautifully with steamed rice.

PREP

25m

COOK

50m

SERVES

1 KATORI

532 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak mustard seeds and make the paste.
1.Soak mustard seeds in warm water for 30 minutes. Drain.
2.Grind soaked mustard seeds with garlic cloves, ginger, and 2-3 tbsp water to a smooth, thick paste. Set aside.
TIPSoaking mustard seeds in warm water reduces bitterness and makes a smoother paste.
temper · ~2 min
Heat mustard oil and temper cumin seeds.
1.Heat mustard oil in a pressure cooker over medium heat until it reaches smoking point.
2.Reduce heat to low, add cumin seeds and let them crackle for 30 seconds.
TIPHeating mustard oil to its smoking point removes the raw pungency and makes it mellow.
saute · ~11 min
Sauté onions, tomatoes, and spices.
1.Add chopped onions and sauté until golden brown, about 6-7 minutes.
2.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes turn soft and mushy, about 4-5 minutes.
saute · ~10 min
Add mutton and mustard paste.
1.Add mutton pieces to the cooker. Sauté on medium-high heat for 5-6 minutes until the meat is lightly browned and coated with spices.
2.Add the prepared mustard-garlic-ginger paste and slit green chilies. Stir well and cook for another 3-4 minutes until the raw aroma of the paste fades.
TIPBrowning the mutton locks in juices and adds depth to the gravy.
pressure cook · ~18 min
Pressure cook with water until mutton is tender.
1.Add 1 cup of water and stir everything together.
2.Close the pressure cooker lid and cook on medium heat. After the first whistle, reduce heat to low and cook for 15-18 minutes.
3.Turn off the heat and let the pressure release naturally.
TIPNatural pressure release keeps the mutton tender. Forcing the release can make it tough.
simmer · ~7 min
Adjust consistency and finish.
1.Open the lid once pressure settles. Check the mutton for tenderness.
2.If the gravy is too thin, simmer on medium heat for 5-7 minutes until it thickens. If too thick, add a splash of hot water.
3.Taste and adjust salt if needed.
TIPThe mustard flavor deepens as the curry rests, so avoid overcooking after adding the mustard paste.
garnish
Garnish with fresh coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use bone-in mutton on the curry cut; the marrow enriches the gravy and adds depth.
2
Soak mustard seeds in warm water for a full 30 minutes to mellow their bitterness and ensure a smooth paste.
3
Heat mustard oil until it just begins to smoke, then let it cool slightly before tempering — this tames its pungency.
4
Brown the mutton well on medium-high heat; a good sear locks in juices and builds a savory crust.
5
Always let the pressure release naturally; quick release can toughen the meat and splatter hot gravy.
6
Let the curry rest for 10 minutes after cooking; the mustard flavor deepens and mellows as it sits.
7
If the gravy tastes too sharp, a teaspoon of sugar or a splash of coconut milk can balance the heat.