Saoji Mutton Recipe | Nagpur Mutton Curry

I love to experiment the flavors of different cuisines and would like to cook at home to learn about the spices used by different people across the country. So I thought of trying some of the popular recipes. Saoji mutton is one such recipe. It is an aromatic dish which spice up the gravy with the whole spices. This gravy goes well with chapati, naan, idli, dosa or rice.

Saoji Mutton | Nagpur Mutton Curry

Recipe Cuisine: Maharashtrian | Recipe Category: Nonveg

Prep Time: 5 minutes | Cooking Time: 30 mins | Serves: 2

Ingredients:

Mutton - 1/4 kg

Onion - 2

Ginger garlic paste - 1 tsp

Turmeric - 1/4 tsp

Chilli powder - 1 tsp, or more

Oil - 1/4 cup

To roast and grind:

Grated coconut - 1/4 cup

Dry red chilli - 4

Coriander seeds - 1 tblspn

Cinnamon - 2

Cloves - 3

Bay leaf - 1

Black pepper - 1/4 tsp

Poppy seeds - 1 tsp

Fennel seeds - 1/8 tsp

Mace - 2

Black stone flour - 3

Shah jeera - 1/8 tsp

Cumin - 1 tsp

Green Cardamom - 3

Black cardamom - 1

Method:

Grind onion into a smooth paste and keep it aside.

Drizzle little oil in a pan and add all the ingredients listed "to roast and grind" except coconut. Roast for 2 minutes on low flame and add the coconut. Sauté for a minute and grind it to a smooth paste adding little water.

Heat 1/4 cup of oil in a pressure cooker. Add little chilli powder and ginger garlic paste. Sauté till the raw smell is gone.

Then add the onion paste and let it cook for a couple of minutes. Then add the mutton and stir well for 2 minutes.

Add in turmeric, salt, ground masala and the remaining chilli powder. Give it a quick mix and add enough water.

Pressure cook on medium flame for 4 to 5 whistles and put off the flame.

Serve with chapati, naan, dosa, idly or rice.

Note:

• You can add little tomato too.
• You can also add 2 tablespoons of jowar flour for thickness.

Pictorial:

Keep all your ingredients ready

Grind onion into a smooth paste and keep it aside.

Drizzle little oil in a pan and add all the ingredients listed "to roast and grind" except coconut. Roast for 2 minutes on low flame

Then add the coconut and saute for a minute

Take it in a blender and blend well

Make it to a smooth paste adding little water.

Heat 1/4 cup of oil in a pressure cooker. Add little chilli powder and ginger garlic paste.

Sauté till the raw smell is gone.

Then add the onion paste and let it cook for a couple of minutes.

Then add the mutton and stir well for 2 minutes.

Add in turmeric, salt

ground masala

and the remaining chilli powder. Give it a quick mix and add enough water.

Pressure cook on medium flame for 5 to 6 whistles and put off the flame.

Once pressure is released mix well

Serve with chapati, naan, dosa, idly or rice.