Odisha, a state known for its rich culinary heritage, offers a plethora of delectable dishes. One such dish that stands out is the Mutton Curry with Potatoes dish. This traditional recipe combines tender mutton pieces with the earthy flavors of potatoes, creating a mouthwatering curry that will leave you craving for more. In this recipe, I have explained the ingredients, cooking process, and the unique flavors that make this Mutton Curry Recipe, Odia Style Aloo Mutton Curry, a must-try for meat lovers.
WHAT MAKES ODISHA MUTTON CURRY with PPOTATOES DIFFERENT
This Mutton Curry with Potatoes recipe is also known as Mangsha Tarkari, a traditional meat curry dish from Odisha in India. It is a popular non-vegetarian dish that is made with tender pieces of mutton and potatoes, cooked in a rich and flavorful gravy.
I have my own recipe which was handed over to me my mom. She starts by marinating the meat with a blend of yogurt/curd and some ginger-garlic paste. The marinated meat is then cooked with onions, tomatoes, and a variety of spices like cumin, coriander, and garam masala. The slow cooking process allows the flavors to blend together and the meat to become tender and juicy.
Odisha Mangsha Tarkari is typically served with rice or roti (Indian bread) and is enjoyed as a main course dish. It is known for its spicy and aromatic flavors, making it a favorite among meat lovers in Odisha.
Overall, Odisha Mangsha Tarkari is a delicious and hearty meat curry that showcases the rich culinary heritage of Odisha.
MY STORY ON THIS NON-VEG ODIA WEEKEND STAPLE
While growing up, Mutton Potato Stew or Mangsha Aloo Tarkari was a staple Sunday lunch. We all would sit down to a big meal prepared by my Ma. She would make this Mutton Potato Stew with freshly cut grass-fed goat and cook it with freshly ground masala paste and mustard oil. Oh.., it has to be mustard oil though. The curry would have big piece of potatoes and chunks of succulent meat on their bones. Delicious.
Oh, the nostalgia. Every family from Odisha can relate to this.
Now things have changed. I make this curry just whenever there is a craving. There is no Sunday lunch tradition going on. I make mutton in various way – Spicy Mutton Fry, Mutton kebabs, Shahi Mutton, Mutton Biryani etc.., but nothing beats this spicy soupy version of Ma’s dish popularly known in Odisha as Mutton Curry or Aloo Mangsha Tarkari.
Every time I make this Mutton Potato Stew, I usually like it piping hot and in a big soup bowl and I eat it just like that. But it tastes awesome with some steamed rice, a wedge of lemon. You can serve this dish with plain dosa (Fermented Indian crepes) or Roti or Naan. Or, just do what I do. Enjoy a big bowl of Spicy Mutton and Potato Stew on a freezing night with a glass of red wine.
A FEW OTHER UNIQUE ODIA DISHES
WHAT INGREDIENTS WE NEED TO MAKE ALOO-MANGSHAW JHOLA
The recipe card at the bottom of this post contains a complete list of ingredients, quantities, and instructions.
- Mutton. Use boneless lamb as an alternative
- Onion, Ginger & Garlic Paste (see notes below to learn how to make ginger garlic paste)
- Chili powder
- Cumin Powder
- Coriander Powder
- Bay Leaves or Teja Patra
- Garam Masala
- Mustard Oil
- Chopped mint or coriander leaves for garnishing
STEP-BY-STEP PROCESS TO MAKE MUTTON CURRY WITH POTATOES
STEP 1 – Prepare Ginger+Garlic Paste
In a small blender, blend chopped onion, ginger and garlic till you get a very fine paste.
STEP 2 Marinate the fresh mutton
Marinate the mutton pieces with fresh yogurt and onion, ginger-garlic paste. Leave it aside for an hour.
STEP 3 – Make the Mutton Masala Base
Heat oil in a deep pan or pressure cooker and add the chopped onions. Sauté until they turn golden brown.
Add the ginger-garlic paste and cook for a minute until the raw smell disappears. Add the turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for a few minutes until the oil separates from the masala.
STEP 4 – Add marinated mutton to the masala
Now, add the mutton pieces and cook on medium heat until they are browned on all sides.
Cook for about 40 to 45 minutes until the mutton is tender. Once the mutton is cooked and you see the oil separates, add the cubed potatoes and cook until they are soft and well-cooked.
Add desired amount of water to make the gravy and cook on low heat for another 20 minutes.
Sprinkle garam masala and garnish with fresh coriander leaves.
Odisha Mutton Curry with Potatoes is best enjoyed with steamed rice or hot rotis. The combination of the tender mutton, flavorful gravy, and the soft potatoes creates a delightful experience for your taste buds. You can also pair it with a side of cucumber raita or pickles to enhance the flavors further.
Odisha Mutton Curry with Potatoes is a classic dish that showcases the rich flavors and culinary traditions of Odisha. The tender mutton, combined with the earthy taste of potatoes, creates a curry that is both comforting and satisfying. Whether you are a meat lover or simply looking to explore new flavors, this authentic Odisha dish is a must-try. So, gather your ingredients, follow the cooking process, and indulge in the flavors of this delightful curry.
Note: The amount of time it takes to cook mutton depends on the quality of mutton. You can always make this curry in pressure cooker or Insta Pot or a Slow Cooker.
Mutton Curry Recipe, Odia Style Aloo Mutton Curry
- 1 Deep Cooking Pot
To Make Ginger, Garlic & Onion Paste
- 2 inch Ginger
- 1 pod Garlic
- 1 small Red Onion
To Marinate Mutton
- 1/2 cup Fresh yogurt
Prepare the Ginger, Garlic and Onion Paste
- Clean, peel and chop the ginger into small pieces
- Skin the garlic pods
- Cut the inion into small pieces
- Blend the ginger, garlic, and onion with spoonful of water to get a fine paste
Marinate the Mutton Pieces
- Wash the mutton
- In a mixing bowl, mix the mutton pieces with half of the ginger, garlic, and onion paste
- Add the fresh yogurt to the bowl and give it a good mix.
- Cover the marinated mutton and keep it back in the refrigerator for an hour or so.
Make the Mutton Masala Base
- In a deep pot, heat the mustard oil.
- Once the oil is hot enough, add a spoonful of sugar (this will add a rich taste to the curry). Let the sugar caramelize.
- Add the bay leaves and chopped red onions to the hot oil and cook on medium flame till the onion is transparent.
- Add the remaining ginger, garlic, onion paste, turmeric, red chili powder, dhania (coriander) powder, jeera (cumin) powder, and salt to the pot.
- Cook the masala base for a good 30 minutes or so on slow to medium flame till the oil separates and the smell of garlic is gone.
Cook the Mutton Curry with Potatoes
- Once the oil is separated and you see the mutton masala coming together, add the marinated mutton pieces. Give it a good stir and continue to cook on the low to medium flame
- For the first few minutes, the mutton will look watery and that because, the mutton is getting cooked in its own juice.
- Cover the pot and cook the mutton for about 25/30 minutes.
- After 30 minutes, add the peeled potatoes and hot water to the pot. How much water you add depends on how thin you like the gravy.
- Keep on cooking the mutton for another 30 minutes on low and slow till you get the mutton is tender and the potatoes are cooked through.
- Sprinkle garam masala and chopped coriander before you turn off the flame. Let the mutton curry stay covered for 30 minutes before you serve it with Rice/Roti or Naan.
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