Mutton Mudhi Mansa

1. 1
   prep · ~15 min

   Marinate the mutton pieces.

   In a large bowl, combine the mutton pieces with 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 0.25 tsp salt. Mix well and set aside to marinate for 15 minutes while you prepare the other ingredients.

2. 2
   temper · ~2 min

   Temper the whole spices in mustard oil.

   1.Heat mustard oil in a pressure cooker over high flame until it reaches its smoking point.

   2.Reduce heat to medium and add bay leaves, cinnamon, green cardamom, and cloves.

   3.Let the spices sizzle for 20 seconds until aromatic.

   4.Add cumin seeds and let them crackle for 10 seconds.

   TIPHeating mustard oil to its smoking point removes the raw pungency and gives the dish its authentic Odia flavor.
3. 3
   saute · ~13 min

   Caramelize the onions until deep golden.

   1.Add the finely sliced onions to the cooker.

   2.Sprinkle a pinch of salt to help the onions release moisture and cook faster.

   3.Stir continuously, scraping the sides until the onions turn a deep golden brown, about 10-12 minutes.

   4.Add the ginger-garlic paste and sauté until the raw smell disappears, about 1 minute.

   TIPDon't rush the onions—deep caramelization is the secret to the rich, dark gravy of a good Mudhi Mansa.
4. 4
   saute · ~12 min

   Cook the tomato and dry spice base.

   1.Add the chopped tomatoes and cook until they break down and turn mushy, releasing oil from the sides, about 4-5 minutes.

   2.Stir in the remaining turmeric powder, red chili powder, cumin powder, and coriander powder.

   3.Cook for 2 minutes, stirring constantly, until the oil separates from the masala.

   4.Add the marinated mutton pieces and the slit green chilies.

   5.Sear the meat for 5-7 minutes, turning occasionally, until it is well browned on all sides.
5. 5
   pressure cook · ~25 min

   Pressure cook the mutton until tender.

   1.Pour in 2.5 cups of water and stir well to deglaze the bottom of the cooker.

   2.Add the halved potatoes and seal the pressure cooker lid.

   3.Cook on high heat until the first whistle, then reduce the heat to low and cook for 20 minutes.

   4.Turn off the heat and allow the pressure to release naturally.

   TIPIf using a heavy-bottomed pot instead of a pressure cooker, cover and simmer on low heat for 60-75 minutes until the mutton is fork-tender. Add an extra cup of water.
6. 6
   simmer · ~12 min

   Reduce the gravy to the right consistency.

   1.Once the pressure has released fully, open the lid and check the mutton for tenderness.

   2.Place the cooker back on medium-high heat and bring to a boil.

   3.Simmer uncovered for 8-10 minutes until the gravy thickens and coats the back of a spoon.

   4.Stir in the garam masala and simmer for a final 2 minutes.

   TIPOdisha-style Mudhi Mansa is known for a thick, clinging gravy that coats the mutton pieces.
7. 7
   garnish · ~1 min

   Garnish with fresh coriander leaves.

   Sprinkle generously with chopped coriander leaves and give it a gentle stir.

8. 8
   serve · ~1 min

   Serve the Mutton Mudhi Mansa hot, paired with crispy puffed rice (mudhi).

   Ladle the thick, aromatic gravy and a piece of mutton and potato into a bowl. Serve alongside a separate bowl of dry, crispy mudhi. Dip the mudhi into the curry with your hands and enjoy immediately, while the contrast of textures is at its peak.

   TIPTraditionally, the curry is poured over the mudhi just before eating to maintain its crispness. Don't mix them together in advance.

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