Odia Mutton Curry

Bone-in goat simmered in a distinctly Odia spice base — mustard oil, panch phoron, and a masala of roasted coriander, cumin, dried red chilli, garam masala, and a paste of onion, ginger, and garlic, with yogurt added to create a thick, tangy gravy. The mustard oil's sharpness and the panch phoron tempering distinguish this from Bengali or North Indian mutton curries. Eaten at weekend and festival meals with steamed rice or puri.