Odia Mansa Tarkari Mutton Curry Everyday

Method

1. 1

   Marinate mutton: Rub mutton with turmeric and salt. Rest 30 minutes.

2. 2

   Heat mustard oil until smoking: Heat 3 tbsp mustard oil until smoking. Reduce to medium.

3. 3

   Add panch phoron, bay leaves and dried red chilli: All five seeds crackle together. Add bay leaves and dried red chilli. This panch phoron tempering is specifically Odia — similar to Bengali but used more lightly.

4. 4

   Cook onions: Add sliced onions. Cook 12 minutes until golden.

5. 5

   Add ginger and garlic: Cook 2 minutes.

6. 6

   Add tomatoes: Cook 5 minutes until soft.

7. 7

   Add spice powders: Turn low. Add red chilli powder, coriander powder and turmeric. Stir 2 minutes.

8. 8

   Add mutton: Add marinated mutton. Stir to coat. Cook on medium-high 8 minutes.

9. 9

   Add potato, water and salt: Add quartered potato. Add 2 cups water and salt. Bring to a boil. Cover and cook on medium-low 45 to 50 minutes until mutton is tender.

10. 10

    Finish: Add garam masala. The Odia mansa tarkari should be thin to medium thickness. Serve with steamed rice.

11. 11

    Note: Mansa Tarkari (mansa = meat, tarkari = curry in Odia) is the everyday home mutton preparation of Odisha — eaten at festive occasions and on non-fasting days. Odia cooking is influenced by the Bengali spice tradition (panch phoron, mustard oil) but uses a lighter hand with the spicing than either Bengali or other eastern Indian cuisines. The potato in the curry is mandatory — as it is in Bengali mutton curry — providing bulk and absorbing the broth.