Mutton Besara
A classic Odia delicacy, Mutton Besara features tender mutton cooked in a pungent and flavorful mustard seed paste. This rich, aromatic curry with potatoes is a true taste of Odisha's culinary heritage.
For 4 servings
Prepare Besara Paste & Marinate Mutton
- Soak yellow and black mustard seeds in 1/2 cup of warm water for at least 30 minutes. This step is crucial to reduce bitterness.
- Drain the water. In a grinder, combine the soaked mustard seeds, cumin seeds, garlic cloves, and green chilies. Add a few tablespoons of water and grind to a smooth, fine paste. Set aside.
- In a large bowl, combine the mutton pieces with 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp salt, and 1 tbsp of mustard oil. Mix thoroughly and let it marinate for at least 20 minutes.
Sauté and Pressure Cook
- Heat the remaining 3 tbsp of mustard oil in a pressure cooker over medium-high heat until it's slightly smoking.
- Add the bay leaf, dry red chilies, and panch phoron. Let them splutter for about 30 seconds until fragrant.
- Add the sliced onions and sauté for 8-10 minutes until they turn soft and golden brown.
- Add the marinated mutton to the cooker and sear on high heat for 5-7 minutes, stirring occasionally, until browned on all sides.
- Add the quartered potatoes, the remaining 1/2 tsp turmeric powder, and 1/2 tsp red chili powder. Sauté for another 2 minutes.
- Pour in 1.5 cups of hot water and the remaining 1/2 tsp of salt. Stir well.
- Secure the lid of the pressure cooker. Cook on medium-high heat for 1 whistle, then reduce the heat to low and cook for 20-25 minutes, or until the mutton is tender.
Finish the Curry
- Turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.
- Once the pressure has fully released, carefully open the lid.
- Turn the heat back on to low. Stir in the prepared besara (mustard) paste.
- Simmer gently for 5-7 minutes, stirring occasionally. Do not boil the curry vigorously after adding the mustard paste, as this can make it bitter. The gravy will thicken slightly.
Garnish and Serve
- Turn off the heat. Garnish the Mutton Besara with freshly chopped coriander leaves.
- Let the curry rest for 5-10 minutes to allow the flavors to meld.
- Serve hot with steamed rice for an authentic Odia meal.
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 pungent flavor, use cold-pressed mustard oil and do not substitute it.
- 2Soaking the mustard seeds is a non-negotiable step to prevent the gravy from becoming excessively bitter.
- 3Always add the mustard paste towards the end of cooking and only simmer gently. Boiling it can ruin the taste.
- 4Searing the mutton before pressure cooking is key to developing a deep, rich flavor in the curry.
- 5For a slight tang, you can add one chopped tomato along with the onions.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with chicken (use bone-in pieces and reduce pressure cooking time to 10-12 minutes) or even fish like Rohu (pan-fry the fish first and add it to the gravy at the end).
Add VegetablesAdd Vegetables
You can add other vegetables like drumsticks or raw banana along with the potatoes for added texture and nutrition.
Spice LevelSpice Level
Increase the number of green chilies in the paste or add a slit green chili to the gravy while simmering for extra heat.
Why this is on our healthy list.
Rich in Protein
Mutton is a high-quality protein source, essential for muscle building, repair, and overall body function.
Anti-inflammatory Properties
Ingredients like mustard seeds, turmeric, and garlic contain compounds that have natural anti-inflammatory effects, which can help reduce inflammation in the body.
Source of Essential Minerals
This dish provides important minerals like iron and zinc from mutton, which are vital for blood health and immune function.
Frequently asked questions
One serving of Mutton Besara contains approximately 575 calories, primarily from the mutton and mustard oil. This is an estimate and can vary based on the fat content of the mutton and the exact amount of oil used.