Odia Mutton Kosha
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Ingredients
- 800 g mutton, bone-in pieces
- 2 onion, finely chopped
- 6 garlic cloves
- 20 g fresh ginger, grated
- 300 g tomatoes, finely chopped
- 1 tsp ground turmeric
- 1.5 tsp chilli powder
- 1 tsp panch phoron (five spice blend)
- 2 bay leaves
- 3 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 504 kcal
- Protein
- 30.3 g
- Carbohydrate
- 11 g
- of which sugars
- 6.4 g
- Fat
- 36.9 g
- of which saturates
- 13.3 g
- Fibre
- 3 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the mustard oil in a large heavy pan and fry the panch phoron and bay leaves for 30 seconds, then add the chopped onion and cook over medium-high heat for 12 minutes until deeply browned.
- 2
Add the garlic and ginger and the mutton, and brown on all sides for 8 minutes.
- 3
Stir in the ground turmeric and chilli powder, then add the chopped tomatoes and cook for 8 minutes until softened.
- 4
Pour in 300ml water, cover and simmer over low heat for 55-60 minutes, stirring occasionally, until the mutton is tender and no pink remains.
- 5
Uncover and cook over medium heat for a final 8 minutes, stirring often, until the sauce reduces to a thick, dark coating.
- 6
Scatter with the chopped coriander and serve with rice.
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