My food writing for sure will be incomplete if I skip mentioning Mukti dada. Mukti Das whom I fondly called Mukti dada was the Odia cook we had for long at our north Calcutta residence. In this post, I will be sharing the recipe of Mangsha Tarkari aka Odia Mutton Curry. A dish I had for the first time years back thanks to him.

Sunday lunch has always been synonymous to Mangshor Jhol or mutton (at times chicken) at our place. It mostly was the typical light mutton curry with big chunk of potato. Once in blue moon, Mukti dada used to cook a similar curry with a tempering of Panch Phoron! Back then, I was not much bothered about the use of Panch Phoron; I only was bothered about the potato with skin. I always liked the potato with skin as part of the mutton curry and the curry Mukti dada used to make was brilliant.

My memories of Mukti dada’s food!

It was quite common to have Odia cooks to manage the bulk cooking in Kolkata a few years back. Ours was no exception. With a family of more than 20 people, we had Mukti Das at home who was from Odisha. In the same house, there was another cook, Mukti Dada’s cousin who used to cook for my father’s cousin’s family.

The Odia cooks are known as “Rannar Thakur” locally. Mukti da was an amazing cook. I don’t remember him using powdered spices. Every morning he used to start his day with making “Bata Moshla” (Spice paste using Shil Nora). He used to start the morning with the filling the Unun (local stove!) with coal and then to light the fire. The light was burning all through the day. Whatever food he used to cook was overly tasty just because of the smoky flavor coming from the fire.

Mukti Dada’s special Mangsha Tarkari!

Back then, I was not aware of the name of the mutton curry Mukti dada used to cook. To us, it was the Panch Phoroner Mangsho. I realized during my stay in Gurgaon that the curry actually is Odisha’s famous Mangsha Tarkari! Our landlord was from Odisha and his wife was an amazing cook. I have seen her after actually a decade to cook mutton curry exactly like Mukti dada with a tempering of Panch Phoron along with potato (with skin).

Mansha Torkari now!

I came up with the recipe thanks to my mother and going by the memory lane. Maa helped me with the spices Mukti dada used to use. Basically, Mangsha Tarkari is similar to Bengali Mangshor Jhol however, the difference is in the use of spices. We do not use Panch Phoron in Bengal while making Mangshor Jhol while Mangsha Tarkari is characterized by the use of Bengali five spices. If cooked on woodfire stove, the curry reaches a new level however, I cannot do that at home for the obvious reason. This dish is all about slow cooking. The recipe may vary from family to family. I only have tried to reciprocate what Mukti dada used to cook for us.

Here’s how I cook Mangsha Tarkari at Debjanir Rannaghar!

Mangsha Tarkari

Author: Debjani Chatterjee
Prep Time: 8 hours
Cook Time: 90 mins
Total Time: 9 hours 30 mins
Yield: 6 People

Print Recipe

Description

Mangsha Tarkari is a traditional Mutton Curry from Odisha. This is a runny meat curry with Potato chunks.

Ingredients

Mutton: 1kg
Potato: 5
Onion: 500g
Tomato: 2
Ginger Paste: 1 Tbsp.
Garlic Paste: 1.5 Tbsp.
Plain Curd: 150g
Mustard Oil: 5 Tbsp.

Tempering:

Panch Phoron/ Bengali five spices: 1 Tsp.
Dry Red Chilli: 3
Bay Leaf: 2

Spices:

Turmeric Powder: 1 Tsp.
Red Chilli Powder: 1 Tsp.
Garam Masala ( 1 Cinnamon, 2 Clove, 1 Cardamom, 3 Black Pepper)
Salt: To taste

Instructions

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I have used curry cut mutton with fat in this recipe.
Wash and pat dry mutton chunks.
Marinate Mutton with half of the turmeric powder, and half of the Red chili powder along with 2 Tbsp. Mustard oil preferably for 8 hours.
Dry roast Garam masala spices and grind to make a coarse powder.
Cut Onion into thin slices.
Wash and cut Potatoes into halves without removing the skin. Keeping the skin is optional however, this gives an earthy flavor to the curry.
Heat 2 Tbsp. Oil in a pan and fry the potatoes after sprinkling little salt until those turn golden in color.
Strain the potatoes from oil.
Temper remaining oil with Bengali Five Spices, dry red Chili and also Bay leaf.
Add onion slices and cook till the onion turned translucent in color.
Now add chopped tomatoes followed by Ginger and Garlic paste.
At this point add a little salt and cook till oil separates from the mixture.
Add remaining Turmeric Powder, Red Chili Powder and half of the Garam masala Powder.
Now beat the curd and add it to the mixture and cook for a minute or so.
Transfer the mixture in a heavy bottom pan and add marinated mutton.
Mix thoroughly and cook over low flame.
You do not need to add water.
Keep the flame on the lower side.
Check spices and cook the mutton by covering the pan with a lid.
The mutton will start releasing moisture after a few minutes.
Cook for around 20 minutes.
Add fried Potatoes followed by 3 Cups of Boiling Water.
Cook on low flame until mutton is soft.
Add boiling water in between to maintain the consistency of the gravy.
It will take around 40 minutes to cook the mutton.
Once done add remaining Garam Masala Powder and mix.
Serve Mangsha Tarkari hot with steamed rice.

Notes

Keeping the skin of the potatoes is optional. I prefer keeping the skin.
Tomatoes are optional.
Adjust spices based preference.

Category: Mutton

Nutrition

Serving Size: 150g
Calories: 624
Sugar: 7.4g
Sodium: 547mg
Fat: 28.3g
Saturated Fat: 7.4g
Carbohydrates: 38g
Fiber: 5.8g
Protein: 52.8g
Cholesterol: 155mg

Mutton Recipes from Debjanir Rannaghar!

Have you tried the Odia Mangsha Tarkari aka Oriya Mutton Tarkari recipe from Debjanir Rannaghar!

Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.

Here’s the Mansha Torkari Pin for your Pinterest Board!

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