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A classic Assamese delicacy, this mutton curry gets its signature tangy flavor from Ou Tenga (elephant apple). Tender mutton pieces are slow-cooked in a light, aromatic gravy, creating a uniquely sour and savory dish that is a staple in Assamese households.
For 4 servings
Prepare the Elephant Apple (Ou Tenga)
Marinate the Mutton
Sauté Aromatics and Brown the Mutton
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A classic Assamese delicacy, this mutton curry gets its signature tangy flavor from Ou Tenga (elephant apple). Tender mutton pieces are slow-cooked in a light, aromatic gravy, creating a uniquely sour and savory dish that is a staple in Assamese households.
This indian recipe takes 85 minutes to prepare and yields 4 servings. At 414.5 calories per serving with 36.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Curry
Finish and Serve
This curry can also be made with chicken or pork. Adjust the cooking time accordingly; chicken will cook much faster than mutton.
You can add other vegetables like bottle gourd (lauki) or ash gourd along with the potatoes for added texture and nutrition.
If Ou Tenga is unavailable, use 2-3 pieces of dried mangosteen (thekera) or 1 tablespoon of tamarind pulp for a different but still delicious tangy flavor.
For a spicier curry, add 1/2 teaspoon of red chili powder along with the turmeric powder or increase the number of green chilies.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps prevent anemia and boosts energy levels.
Elephant Apple (Ou Tenga) is traditionally used in Ayurvedic medicine to aid digestion and treat stomach ailments, contributing to better gut health.
The use of spices like turmeric (containing curcumin), ginger, and garlic provides anti-inflammatory benefits that can help reduce inflammation in the body.
Ou Tenga, or Elephant Apple, is a fruit native to Southeast Asia. It has a unique sour and slightly astringent taste, which imparts a signature tangy flavor to Assamese curries. It's used both for its taste and its reported health benefits.
Yes, you can. Use a heavy-bottomed pot or a Dutch oven. After browning the mutton and adding all ingredients, cover the pot and let it simmer on low heat for about 1.5 to 2 hours, or until the mutton is tender. You may need to add more water during the cooking process.
Ou Tenga can be found in local markets in Assam and other parts of Northeast India. In other regions, you might find it at specialty Asian or Indian grocery stores, sometimes in dried or preserved form.
It can be part of a balanced diet. Mutton is a good source of protein and iron. Ou Tenga is known for its digestive properties. However, the dish contains red meat and oil, so it should be consumed in moderation, especially for those monitoring fat and cholesterol intake.
A single serving of this curry (approximately 410g) contains an estimated 450-550 calories. The exact number can vary based on the fat content of the mutton and the amount of oil used.
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day. Reheat thoroughly on the stovetop or in the microwave before serving.