Mutton (Patha-পাঠা)

Patha meat, often referred to as "patha" in some South Asian cuisines, particularly in the Indian subcontinent, typically denotes the meat of a young goat or lamb. This meat is highly prized for its tenderness, mild flavor, and versatility in cooking.
Patha meat is commonly used in a variety of dishes, including curries, kebabs, biryanis, and stews. Its tender texture and ability to absorb flavors make it an excellent choice for marinating and slow-cooking. Popular dishes featuring patha meat include Rogan Josh, Nihari, and various regional curry preparations that highlight the meat's delicate taste.
Nutritionally, patha meat is a rich source of high-quality protein, essential vitamins such as B12 and B6, and minerals like iron, zinc, and phosphorus. These nutrients are crucial for muscle development, energy production, and overall health. Additionally, patha meat is relatively lean, making it a healthier option compared to older, fattier cuts of meat.
In summary, patha meat is a valued ingredient in many traditional cuisines, celebrated for its tenderness and subtle flavor. Its nutritional profile makes it a wholesome choice for a variety of savory dishes.