Mansa Tarkari Odia Style is a popular mutton curry from the state of Orissa. Mansa aloo tarkari is a spicy and lip smacking curry made with mustard oil and minimal aromatic spices. Mutton potato curry makes a perfect weekend meal.
Odia style Mansa Tarkari is a traditional mutton curry from the state of Orissa. Goat meat or in my case lamb is slow cooked with warm and aromatic Indian spices along with potatoes until the meat is cook through and the meat is juicy and tender.
But today I will show you how to cook this delicious mutton curry, in one third of the time. Let’s get cooking!!
How to make Mansa Tarkari (Mutton Curry) Odia Style?
Mansa tarkari odia style is quite easy to make with basic ingredients. As much as I love the traditional slow cooked way of cooking the mutton, but these days to make my work even more quicker I have pre cooked the meat. And I assure you this does not hamper the flavour of the curry in any way. In fact you will achieve rich and flavourful mutton curry in one third time then that of slow cooking.
So let’s see how it is made.
Pre cooking the meat:
Marinate the meat with yogurt, ginger-garlic paste, turmeric powder, chilli powder and salt for at least 1 to 2 hours or overnight. Then pressure cook the meat along with a cup of water for 4-5 whistles until the meat is 90% done. Set aside the meat and the juices for later use.
Making the curry:
Next heat the mustard oil and fry large chunks of potatoes until golden brown. Next temper the with bay leaves and dried red chillies and Indian five spice (panch phoron). Then add the onions and fry until golden brown. Mix in the ginger-garlic paste and fry until raw smell disappears. Now add the masalas and fry for a minute. Now mix in the pre cooked meat minus the marinade juices and mix it with the onion masala and cook for another 4-5 minutes until the meat and onion blend together.
Slowly start adding the cooking liquid (from the precooked meat) to the meat and potato mixture and the tomato and continue to cook on medium heat. Cover and cook slowly adding the cooking liquid a little at a time. This will take almost 35-40 minutes to cook the meat and the potatoes with the spice mix and infuse the flavours. Finally add the freshly ground garam masala in to the meat and toss everything well. Check the seasoning, add salt if required. I did not add more water in this curry, but if you like a little more gravy add a cup of water and continue cooking until it reached the desired consistency.
Here is a Mutton/ Lamb curry that you may like.
Mansha Tarkari (Mutton Curry) Odia Style
- Large bowl
- pressure cooker
- Thick bottomed pan
- mixer grinder
- 1 kg Mutton/Lamb
- 4 tbsp Yogurt
- 1/2 tsp Turmeric powder
- 1 tsp Chilli powder
- 1 tbsp Ginger garlic paste
- Salt as per taste
For the curry
- 3 large Onions thinly sliced
- 4 medium Potatoes washed and cut in half
- 7-8 large Garlic cloves
- 1 inch Ginger
- 1 small Tomato chopped
- 2-3 Dried red chilli
- 2 Bay leaves
- 1 tsp Indian 5 spice/panch phoron (I used indian 5 spice but you can skip it if you desire. But I suggest you use)
- 1 tsp Sugar
- 1-2 tsp Red chilli powder or as per taste
- 1/2 tsp Turmeric powder
- 4-5 Cardamoms freshly ground in pestle motor
- 1 inch Cinnamon freshly ground in pestle motor
- 5-6 Cloves freshly ground in pestle motor
- Salt as per taste
- 4-5 tbsp Mustard oil*
- handful Coriander leaves chopped
- Firstly in a large bowl mix all the ingredients under marination. Now marinate for atleast 1 to 2 hours or over night.
- In a mixer grinder place the ginger, garlic and 1/2 of 1 onion and make fine paste. Keep it aside.
- Precook the meat: Place the marinated mutton/lamb in the pressure cooker along with 1 cup of water and pressure cook for 4-5 whistles. the meat should be until the almost 90% done. Set aside the pre cooked meat and the marinade and sauce.
- Add 3 tbsp of mustard oil in a pan and heat it on medium to high flame to burning point. Then reduce the heat and add the potatoes and fry until golden brown. Drain and keep it aside.
- Add the rest of the oil and heat it to burning point. Then reduce the heat and add dried red chillies, bay leaves and panch phoron (Indian five spice). Then add the sugar and stir it around until it starts to dissolve and looks slightly caramelised (make sure not to burn the sugar). Caramelised sugar add a lovely vibrant shade to the dish.
- Now add the sliced onions and and fry it on medium to high heat until the onions are soft golden brown in colour.
- Then add the ginger-garlic-onion paste to the onions and continue frying until the raw smell disappears.
- Add the turmeric powder and chilli powder and sauté for 1 to 2 minutes.
- Now precooked meat (not he sauce) to the onions. Toss the motton/lamb well with the onion mix. cook for 4-5 minutes until the meat and the onion blends together.
- Now add the fried potatoes to the meat and mix everything well.
- Slowly start adding the cooking liquid (from the precooked meat) to the meat and potato mixture and the tomato and continue to cook on medium heat.
- Cover and cook slowly adding the cooking liquid a little at a time. This will take almost 35-40 minutes to cook the meat and the potatoes with the spice mix and infuse the flavours.
- Finally add the freshly ground garam masala in to the meat and toss everything well. Check the seasoning, add salt if required. I did not add more water in this curry, but if you like a little more gravy add a cup of water and continue cooking until it reached the desired consistency.
- Sprinkle with freshly chopped coriander and serve it hot with rice or pooris.
I hope you enjoy this delicious Mansa Tarkari (Mutton Curry) Odia Style as much as we do.
If you have tried this recipe, I would love to see your wonderful creation. simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram.