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Tender, succulent mutton slow-cooked in a traditional earthen pot with fragrant spices. This Odia delicacy is known for its smoky flavor and fall-off-the-bone texture, a true rustic culinary experience.
For 4 servings
Marinate the Mutton
Prepare and Seal the Earthen Pot (Handi)
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Tender, succulent mutton slow-cooked in a traditional earthen pot with fragrant spices. This Odia delicacy is known for its smoky flavor and fall-off-the-bone texture, a true rustic culinary experience.
This odia recipe takes 115 minutes to prepare and yields 4 servings. At 695.92 calories per serving with 57.08g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow Cook the Mutton
Rest, Unseal, and Serve
For a different flavor profile, you can add a tablespoon of 'Gota Masala' (a special Odia whole spice blend) during marination.
This recipe can be adapted for chicken. Use bone-in chicken pieces and reduce the cooking time to 45-50 minutes.
For an extra smoky flavor, place a small steel bowl with a hot piece of charcoal inside the pot before sealing. Drizzle a little ghee over the charcoal, and as it smokes, quickly put the lid on and seal it. This is known as the 'dhungar' method.
Mutton is a high-quality protein source, essential for muscle building, tissue repair, and maintaining overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps prevent anemia and boost energy levels.
The use of spices like turmeric (containing curcumin) and ginger offers natural anti-inflammatory benefits, which can help reduce inflammation in the body.
The slow-cooking process in a sealed pot minimizes nutrient loss from heat and evaporation, ensuring you get more of the vitamins and minerals from the ingredients.
Mati Handi Mutton is a traditional Odia dish where mutton is slow-cooked in a sealed earthen pot (mati handi) over a low flame. This ancient cooking method traps steam and flavor, resulting in incredibly tender meat and a rich, smoky gravy.
Yes, while the earthen pot provides a unique earthy flavor, you can use a heavy-bottomed Dutch oven with a tight-fitting lid. Follow the same sealing and slow-cooking method for a similar result.
One serving (approximately 530g) contains around 650-750 calories. The exact count depends on the fat content of the mutton and the amount of oil used.
It can be part of a balanced diet. Mutton is an excellent source of protein, iron, and B vitamins. However, it is also high in saturated fat. Using leaner cuts of mutton and controlling the oil quantity can make it a healthier choice. The slow-cooking method helps retain more nutrients compared to high-heat cooking.
Tough mutton can result from a few factors: not marinating it long enough, using poor-quality meat, or cooking it on high heat. Ensure you marinate for at least 2 hours (preferably longer) and always cook on a very low, consistent flame to allow the connective tissues to break down slowly.
After unsealing the pot, if the gravy is thinner than you'd like, simply place the pot back on the stove and cook on a medium flame without the lid for 5-10 minutes. This will allow the excess water to evaporate and thicken the gravy.