By Rajlakshmi
May 23, 2026
Popular in parts of tribal Odisha and West Bengal, this dish is deeply connected to traditional woodfire cooking, wrapped in sal leaves.
500g mutton 2 medium-sized onions 1 tbsp ginger paste 1 tbsp garlic paste 2 green chillies ½ cup curd 1 tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder 1 tsp garam masala 2 tbsp mustard oil Salt, to taste 8-10 sal leaves, washed and dried Toothpicks or cotton threads A piece of charcoal Fresh coriander leaves, as needed
In a large mixing bowl, combine the mutton, curd, onion, ginger-garlic paste, green chillies, spices, salt, and mustard oil.
In a large mixing bowl, combine the mutton, curd, onion, ginger-garlic paste, green chillies, spices, salt, and mustard oil.
Place marinated mutton in the middle of two overlapping sal leaves. Fold into bundles and bind them tightly with thread.
Place the parcels over a hot tawa with a low flame or immediately over a charcoal fire.
Cover and simmer for 45-60 minutes, stirring regularly. You can also steam it for 25 minutes before finishing with a tawa for a smokey char.
Open the sal leaf packages carefully and garnish with coriander leaves.
Serve hot with steaming rice, millet roti, or a simple onion salad.