Odia-style Paçe Koke (Lamb Head Stew)

Ingredients

In the Odia adaptation of Paçe Koke, we incorporate the unique flavors and spices of Odia cuisine. This includes the use of traditional Odia spices such as panch phoron (a blend of five spices), turmeric, cumin, and coriander. Additionally, we enhance the dish with the addition of local ingredients like mustard oil and curry leaves, which add a distinct Odia touch to the stew. We alse have the original recipe for Paçe koke, so you can check it out.

• 1 lamb head, cleaned and halved 1 lamb head, cleaned and halved
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon panch phoron (blend of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds) 1 teaspoon panch phoron (blend of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• A handful of curry leaves A handful of curry leaves
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat mustard oil in a large pot over medium heat. Add panch phoron and let it splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Stir in minced garlic, grated ginger, and slit green chilies. Cook for a minute until fragrant.
4. 4.
   Add the lamb head halves to the pot and cook until they are lightly browned on all sides.
5. 5.
   Add turmeric powder, cumin powder, and coriander powder. Mix well to coat the lamb head with the spices.
6. 6.
   Add chopped tomatoes and cook until they soften and release their juices.
7. 7.
   Pour enough water to cover the lamb head. Add curry leaves and season with salt.
8. 8.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the meat is tender and falling off the bone.
9. 9.
   Once cooked, remove the lamb head from the stew and carefully separate the meat from the bones. Discard any excess fat or undesirable parts.
10. 10.
    Return the shredded meat to the stew and simmer for an additional 10 minutes to allow the flavors to meld together.
11. 11.
    Serve the Odia-style Paçe Koke hot, garnished with fresh cilantro leaves. Enjoy with steamed rice or roti.

Treat your ingredients with care...

• Lamb head — Make sure to clean the lamb head thoroughly before cooking. Trim off any excess fat and remove the brain if desired.
• Panch phoron — If you can't find panch phoron, you can make your own blend by combining equal parts of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds.

Tips & Tricks

• For a spicier version, increase the number of green chilies or add a pinch of red chili powder.
• Allow the stew to simmer on low heat for a longer duration to achieve a more tender and flavorful result.
• Serve the Paçe Koke with a side of pickles or chutney to complement the flavors.

Serving advice

Serve the Odia-style Paçe Koke hot with steamed rice or roti. Accompany it with a side of fresh salad or yogurt raita to balance the richness of the stew.

Presentation advice

Garnish the Paçe Koke with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a deep bowl, allowing the aromatic steam to rise and entice the senses.