Odia-style Lumblija

Ingredients

In the Odia-style Lumblija, we incorporate Odia spices such as panch phoron and garam masala to infuse the dish with a distinct flavor profile. Additionally, we use traditional Odia cooking techniques to enhance the taste and texture of the dish. The original Maltese Lumblija is typically prepared with Mediterranean spices and herbs, which we replace with Odia spices to create a fusion of flavors. We alse have the original recipe for Lumblija, so you can check it out.

• 500g (1.1 lb) boneless meat (chicken, lamb, or beef) 500g (1.1 lb) boneless meat (chicken, lamb, or beef)
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon panch phoron (a blend of five spices: fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds) 1 teaspoon panch phoron (a blend of five spices: fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds)
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat mustard oil in a pan and add panch phoron. Let it splutter.
2. 2.
   Add the finely chopped onions and sauté until golden brown.
3. 3.
   Add ginger-garlic paste and cook for a minute.
4. 4.
   Add the meat and cook until it changes color.
5. 5.
   Add turmeric powder, red chili powder, and salt. Mix well.
6. 6.
   Add tomato puree and cook until the oil separates.
7. 7.
   Add garam masala and mix well.
8. 8.
   Cover the pan and cook on low heat until the meat is tender and cooked through.
9. 9.
   Garnish with fresh coriander leaves.
10. 10.
    Serve hot with steamed rice or roti.

Treat your ingredients with care...

• Mustard oil — If you can't find mustard oil, you can substitute it with any other cooking oil, but the distinct flavor of mustard oil adds an authentic touch to the dish.

Tips & Tricks

• Marinate the meat with ginger-garlic paste and a pinch of salt for 30 minutes before cooking to enhance the flavor.
• Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder.
• For a richer gravy, you can add a tablespoon of yogurt or cream towards the end of cooking.

Serving advice

Serve Odia-style Lumblija hot with steamed rice or roti. Garnish with fresh coriander leaves for added freshness and aroma.

Presentation advice

To enhance the presentation, sprinkle a pinch of garam masala on top of the dish before serving. You can also serve it in a traditional Odia-style brass or copper utensil for an authentic touch.