Entree: India – Odisha – ମଟନ୍ କସା ➤ Matan Kasa (Slow-braised Odia mutton curry cooked with browned onions and roasted spices)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Additional 10 min

Total 2 hrs 25 min

Ingredients

- 1.5 lb (680 g) mutton, bone-in, cut into 1–1.5 inch pieces
- 3 tbsp (45 ml) mustard oil
- 2 large onions, thinly sliced, approx. 10 oz (280 g)
- 2 tbsp (30 g) ginger-garlic paste
- 2 green chilies, slit (or to taste)
- 1/2 cup (120 g) plain yogurt, beaten
- 1 tsp (5 g) turmeric powder
- 1 tbsp (8 g) coriander powder
- 1 tsp (2 g) cumin powder
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1 tsp (2 g) roasted cumin-coriander powder (see notes in instructions for toasting)
- 2 bay leaves
- 4 green cardamom pods, lightly crushed
- 4 cloves
- 1 small stick cinnamon (about 1 inch / 2.5 cm)
- 1 tsp (5 g) salt, or to taste
- 1 cup (240 ml) water, plus more if needed
- 1 tsp (2 g) garam masala
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves) for garnish
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Heat a heavy-bottomed pot over medium-high heat and add mustard oil until shimmering and slightly smoking, then reduce heat to medium. Add bay leaves, crushed cardamom, cloves, and cinnamon; fry 30–45 seconds until fragrant.
2. Add sliced onions and cook, stirring frequently, until deep golden brown and caramelized, about 18–22 minutes. Remove half the onions and set aside for garnish.
3. Add ginger-garlic paste and slit green chilies to the pot; sauté 2–3 minutes until raw aroma disappears.
4. Stir in turmeric, coriander, cumin, red chili powder, and roasted cumin-coriander powder; cook 1–2 minutes to bloom the spices.
5. Add the mutton pieces and increase heat to medium-high; sear until well-browned on all sides, about 6–8 minutes.
6. Reduce heat to medium, add beaten yogurt in a steady stream while stirring to prevent curdling, then add salt and 1 cup (240 ml) water. Bring to a gentle boil.
7. Cover, reduce heat to low, and simmer until mutton is tender and sauce has thickened, about 60–75 minutes (or transfer to a 325°F/160°C oven covered and bake 60–75 minutes). Stir occasionally and add a little water if the curry becomes too dry.
8. Once meat is tender and oil separates slightly, stir in garam masala and adjust salt and chili. Simmer 3–5 minutes more.
9. Finish with reserved caramelized onions, chopped cilantro, and lemon juice if using. Serve hot with steamed rice or regional breads.
10. Note: To make roasted cumin-coriander powder, toast 1 tsp (2 g) cumin seeds and 1 tbsp (6 g) coriander seeds in a dry pan until fragrant, then grind to a fine powder.