Mansa Tarkari
A traditional Odia mutton curry where tender mutton and soft potatoes are slow-cooked in a fragrant, rustic spice blend. This hearty and flavorful dish is a staple in Odia households, perfect with steamed rice or rotis.
For 4 servings
6 steps. 60 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.In a large bowl, combine the mutton pieces with 1 tbsp of ginger garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt.
- c.Mix thoroughly to ensure each piece is evenly coated.
- d.Cover the bowl and let the mutton marinate for at least 20-30 minutes at room temperature.
- 2
Step 2
- a.Prepare Potatoes and Aromatics
- b.Heat the mustard oil in a pressure cooker over medium-high heat until it just begins to smoke. This reduces its pungency.
- c.Carefully add the quartered potatoes and fry for 5-6 minutes, turning occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.
- d.In the same oil, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30 seconds until they become fragrant.
- 3
Step 3
- a.Build the Curry Base (Bhuna)
- b.Add the thinly sliced onions to the cooker. Cook for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the color and flavor of the gravy.
- c.Add the remaining 1 tbsp of ginger garlic paste and sauté for 1 minute until the raw aroma disappears.
- d.Stir in the chopped tomatoes and slit green chillies. Cook for 5-6 minutes, until the tomatoes break down and the oil starts to separate from the masala.
- 4
Step 4
- a.Sear the Mutton
- b.Add the remaining 0.5 tsp turmeric powder, 0.5 tsp red chili powder, coriander powder, cumin powder, and 0.5 tsp salt. Stir and cook for 1 minute.
- c.Add the marinated mutton to the cooker. Increase the heat to high and sear the mutton for 7-8 minutes, stirring continuously. The mutton should be well-browned and coated in the masala.
- 5
Step 5
- a.Pressure Cook the Curry
- b.Return the fried potatoes to the cooker.
- c.Pour in 2 cups of hot water and stir well, scraping the bottom to deglaze any flavorful bits.
- d.Secure the lid of the pressure cooker. Bring to high pressure (first whistle), then reduce the heat to medium-low and cook for 20-25 minutes (or 5-6 whistles).
- e.Turn off the heat and allow the pressure to release naturally. This keeps the mutton tender.
- 6
Step 6
- a.Finish and Serve
- b.Carefully open the lid. Check if the mutton is tender. If not, pressure cook for another 5-10 minutes.
- c.If the gravy is too thin for your liking, simmer the curry uncovered for 5-7 minutes to thicken.
- d.Stir in the garam masala powder. Check for seasoning and add more salt if needed.
- e.Let the curry rest for 10 minutes before serving. Garnish with freshly chopped coriander leaves and serve hot with steamed rice or rotis.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using mustard oil is key for the authentic, pungent flavor of Odia cuisine. Always heat it until it's lightly smoking to mellow its sharpness.
- 2Don't rush the browning of the onions. A deep, even golden brown color (bhuna) is the foundation of a rich and flavorful gravy.
- 3Searing the mutton on high heat before pressure cooking locks in juices and adds a deep, savory flavor to the curry.
- 4Always use hot water when adding liquid to the curry. Cold water can shock the meat, making it tough.
- 5For the most flavorful gravy, use bone-in mutton pieces as the bones release collagen and add richness.
- 6Let the curry rest for at least 10-15 minutes after cooking. This allows the flavors to meld together beautifully.
Adapt it for your goals.
Protein Swap
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to 10-12 minutes (about 2-3 whistles).
Vegetable AdditionVegetable Addition
Add chunks of raw papaya along with the mutton. Papaya acts as a natural tenderizer and adds a subtle sweetness.
Cooking MethodCooking Method
If you don't have a pressure cooker, you can slow-cook the curry in a heavy-bottomed pot (Dutch oven). After searing the mutton, add hot water, cover, and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender.
Spicier VersionSpicier Version
For extra heat, make a paste of 1-2 dried red chillies with a little water and add it along with the powdered spices.
Why this is on our healthy list.
Rich in Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps prevent anemia and boost energy levels.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin), ginger, and garlic are known for their powerful anti-inflammatory and antioxidant effects, which can help combat oxidative stress.
Boosts Immunity
The combination of spices and aromatics like onion, garlic, and ginger, along with zinc from the mutton, contributes to a stronger immune system.
Frequently asked questions
One serving of Mansa Tarkari contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used.