Poda Mutton Recipe-best delicious food of Orisha

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“Poda Mutton” is a traditional delicacy from Odia cuisine, specifically associated with the holy festival of Raja in Odisha, India. The term “Poda” translates to “burnt” in the local language, referring to the unique cooking technique of slow-roasting the marinated mutton over a charcoal fire.

Poda Mutton, also known as Slow-Roasted Mutton, is a traditional dish from the state of Odisha, India. It involves slow-cooking marinated mutton in a flavorful spice blend, resulting in tender and succulent meat with a rich and smoky flavor.

Poda Mutton is prepared by marinating the meat with a blend of aromatic spices, yogurt, and other flavorings, which infuses it with rich and intense flavors. The marinated mutton is then wrapped in banana leaves, tied securely, and roasted on low heat for several hours, allowing the flavors to meld together while the meat becomes tender and succulent. The slow roasting process results in a slightly charred and smoky exterior, adding a unique touch to the dish.

Poda Mutton is not just a culinary delight but also a celebration of culture and tradition. It brings people together during festive occasions, creating a sense of community and joy. The smoky aroma, tender meat, and bold flavors make Poda Mutton an unforgettable culinary experience, cherished by those who have the opportunity to savor it.

Whether enjoyed during festivities or as a special treat, Poda Mutton exemplifies the artistry and passion of Odia cuisine, offering a tantalizing blend of flavors that captivate the taste buds and create lasting memories.

Ingredients:

1 kg mutton, cut into pieces
2 onions, finely chopped
4-5 garlic cloves, minced
1-inch piece of ginger, grated
2 tablespoons yogurt
2 tablespoons mustard oil
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 tablespoon coriander powder
1 tablespoon cumin powder
1 teaspoon garam masala powder
Salt to taste
Fresh coriander leaves for garnish
Banana leaves or aluminum foil (for wrapping)

Preparation:

In a large bowl, combine the mutton pieces with chopped onions, minced garlic, grated ginger, yogurt, mustard oil, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well, ensuring the meat is coated with the marinade. Allow it to marinate for at least 2-3 hours or overnight in the refrigerator for the best flavor.
Preheat your oven to 180°C (350°F).
Take a large baking dish or a roasting pan and line it with banana leaves or aluminum foil. This will help keep the moisture intact and prevent the meat from drying out during the slow-roasting process.
Transfer the marinated mutton along with the marinade onto the lined baking dish. Spread the mutton pieces evenly and cover them with more banana leaves or aluminum foil, sealing the edges tightly.
Place the baking dish in the preheated oven and roast the mutton for about 3-4 hours. This slow-roasting process allows the flavors to develop and the meat to become tender. The exact cooking time may vary depending on the size of the mutton pieces and the oven temperature.
After 3-4 hours, remove the baking dish from the oven. Carefully open the banana leaf or aluminum foil covering. You should be greeted with aromatic and tender mutton.
Give it a gentle stir to mix the juices and spices. If desired, you can return the dish to the oven for an additional 10-15 minutes to further brown the mutton.
Garnish with fresh coriander leaves before serving.

Poda Mutton is typically enjoyed with steamed rice or Indian breads like roti or naan. The slow-roasting process imparts a unique smoky flavor to the meat, making it a memorable and delicious dish.

Expert Tips

Poda Mutton, also known as Odia-style roasted mutton, is a delicious and flavorful dish from the Indian state of Odisha. Here are some expert tips to enhance your Poda Mutton recipe:

Marinating the mutton: Marinating the mutton overnight or for several hours will help the flavors penetrate the meat and make it more tender. Use a mixture of yogurt, ginger-garlic paste, lemon juice, spices like turmeric, red chili powder, garam masala, and salt for the marinade. Ensure the meat is well-coated and refrigerate it for the best results.
Use thick yogurt: When marinating the mutton, use thick and strained yogurt. This will help in achieving a better texture and flavor.
Roasting technique: Traditionally, Poda Mutton is roasted in a clay oven called a “poda.” However, you can still achieve a delicious result in your regular oven. Preheat the oven to a high temperature (around 220-240°C or 425-475°F) to replicate the intense heat of a clay oven. This will help in achieving a nicely charred and roasted exterior while keeping the meat juicy and tender.
Basting with ghee or oil: While roasting the mutton, baste it with ghee (clarified butter) or oil at regular intervals. This will help to keep the meat moist and add richness to the flavor. Basting also contributes to the beautiful caramelization and crispness on the surface of the meat.
Add smoky flavor: To impart a smoky flavor similar to that of a clay oven, you can use a smoking technique. Place a small piece of charcoal in a metal bowl or a piece of foil, heat it until red hot, and place it on a bed of onion slices or fresh herbs in the center of the roasting tray. Drizzle a little oil on the hot charcoal and immediately cover the tray tightly with foil. Let it sit for 10-15 minutes to infuse the mutton with a smoky aroma.
Resting the meat: After roasting, allow the mutton to rest for a few minutes before serving. This helps the juices redistribute within the meat and ensures a tender and succulent final result.
Serving suggestions: Poda Mutton is often enjoyed with plain steamed rice or traditional Odia pakhala (fermented rice) and accompanied by dal (lentil soup) and salad. Garnish with freshly chopped coriander leaves and serve with lemon wedges for an extra burst of flavor.

Remember, cooking times may vary based on the size and cut of the mutton, so it’s important to monitor the meat closely during the roasting process to avoid overcooking.

Preparation Time

The preparation time for Poda Mutton can vary depending on factors such as the size and cut of the meat, marinating time, and the cooking method you choose. However, here’s a general estimate of the preparation time involved:

Marinating Time: It is recommended to marinate the mutton overnight or for at least 4-6 hours to allow the flavors to develop and tenderize the meat. Marinating time is not included in the overall preparation time.
Preparing the marinade: 10-15 minutes
Preheating the oven: 10-15 minutes
Roasting the mutton: Roasting time can vary depending on the size and thickness of the meat cuts, as well as the desired level of doneness. Generally, roasting can take around 1.5 to 2 hours at a high temperature (220-240°C or 425-475°F).
Resting time: After roasting, it’s recommended to let the mutton rest for 10-15 minutes before serving to allow the juices to redistribute within the meat.

Considering these factors, the estimated total preparation time for Poda Mutton, excluding marinating time, can range from approximately 2 to 2.5 hours.

Nutritional Value

The nutritional value of Poda Mutton can vary depending on factors such as the cut of meat used and the specific ingredients and quantities in the recipe. Here is a general breakdown of the nutritional components found in mutton:

Protein: Mutton is a good source of protein. It provides essential amino acids necessary for building and repairing tissues in the body.
Fat: Mutton can contain varying amounts of fat, depending on the cut and the trimming. It is important to note that the fat content in mutton can be higher compared to leaner meats like chicken or fish.
Vitamins: Mutton is a good source of several B vitamins, including vitamin B12, which is essential for the production of red blood cells and the proper functioning of the nervous system. It also contains some amounts of vitamin B6, niacin, riboflavin, and others.
Minerals: Mutton is rich in minerals such as iron, zinc, selenium, and phosphorus. Iron is important for oxygen transport in the body, while zinc and selenium play essential roles in various bodily functions, including immune function and antioxidant defense.

It’s worth noting that the nutritional composition can vary based on factors such as the cooking method, ingredients used, and the portion size consumed. If you have specific dietary concerns or are following a particular nutritional plan, it is advisable to consult a healthcare professional or a registered dietitian for personalized guidance.

Poda Mutton Recipe Video

FAQ

How to boil mutton without a pressure cooker?

How long does mutton take to cook without pressure cooking? Cook the mutton low and slow, so all the juices & fat melt into the curry. Licious mutton will need around 50 minutes till it’s fall-off-the-bone tender. There’s a reason why ‘good things come to those who wait’ is a popular proverb.

What is a mutton dish?

Mutton curry (also referred to as kosha mangsho, lamb curry, or goat curry) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. The dish is found in different variations across all states, countries, and regions of South Asia and the Caribbean.

What is mutton called in USA?

Most American-raised lamb comes from older sheep (Mutton) as there is no age restriction in the US when labeling the meat “Lamb”. The USDA does not have a clear definition to differentiate the two, with any sheep meat 24 months and under being allowed to be called Lamb.