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Mangsha Tarkari


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


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


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


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


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  2. I have used curry cut mutton with fat in this recipe.
  3. Wash and pat dry mutton chunks.
  4. 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.
  5. Dry roast Garam masala spices and grind to make a coarse powder.
  6. Cut Onion into thin slices.
  7. Wash and cut Potatoes into halves without removing the skin. Keeping the skin is optional however, this gives an earthy flavor to the curry.
  8. Heat 2 Tbsp. Oil in a pan and fry the potatoes after sprinkling little salt until those turn golden in color.
  9. Strain the potatoes from oil.
  10. Temper remaining oil with Bengali Five Spices, dry red Chili and also Bay leaf.
  11. Add onion slices and cook till the onion turned translucent in color.
  12. Now add chopped tomatoes followed by Ginger and Garlic paste.
  13. At this point add a little salt and cook till oil separates from the mixture.
  14. Add remaining Turmeric Powder, Red Chili Powder and half of the Garam masala Powder.
  15. Now beat the curd and add it to the mixture and cook for a minute or so.
  16. Transfer the mixture in a heavy bottom pan and add marinated mutton.
  17. Mix thoroughly and cook over low flame.
  18. You do not need to add water.
  19. Keep the flame on the lower side.
  20. Check spices and cook the mutton by covering the pan with a lid.
  21. The mutton will start releasing moisture after a few minutes.
  22. Cook for around 20 minutes.
  23. Add fried Potatoes followed by 3 Cups of Boiling Water.
  24. Cook on low flame until mutton is soft.
  25. Add boiling water in between to maintain the consistency of the gravy.
  26. It will take around 40 minutes to cook the mutton.
  27. Once done add remaining Garam Masala Powder and mix.
  28. Serve Mangsha Tarkari hot with steamed rice.


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

  • Prep Time: 8 hours
  • Cook Time: 90 mins
  • Category: Mutton


  • 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
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