How to make Saoji Mutton -
A Maharashtrian speciality and is very popular in the Vidharbha district - very flavourful and irresistible .
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Mutton On Bone, Dried Red Chillies (सूखी लाल मिर्च )
Cuisine : Maharashtrian
Course : Main Course Mutton
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For more recipes related to Saoji Mutton checkout Lal Gosht. You can also find more Main Course Mutton recipes like Hariyali Gosht Dahi Ka Gosht Mutton Urundai Kozhambu Bamchunth Syun
Saoji Mutton Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Saoji Mutton Recipe
Mutton On Bone 2 inch pieces on the bone 800 grams
Dried Red Chillies
Oil 8 tablespoons
Coriander seeds 2 tablespoons
Caraway seeds (shahi jeera) 1 teaspoon
Black cardamoms 4-5
Green cardamoms 3-4
Cloves 4-6
Black peppercorns 1 tablespoon
Cinnamon 1 1/2 inch piece
Bay leaf 1
Poppy seeds (khuskhus/posto) 1 tablespoon
Onions sliced 3-4 medium
Dried coconut ( khopra) 8-10 slices
Stone flower (dagad phool) 1 tablespoon
Dried red chillies 7-8
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Salt to taste
Method
Step 1
Heat 5 tbsps oil in a non stick pan. Add coriander seeds, shahi jeera, black cardamoms, green cardamoms, cloves, black peppercorns, cinnamon, bay leaf, poppy seeds, onions, dried coconut slices and stone flower. Mix and sauté till fragrant.
Step 2
Heat remaining oil in pressure cooker.
Step 3
Add dried red chillies to spice mixture and sauté for 3-4 minutes more.
Step 4
Add mutton to pressure cooker and sauté till well browned. Remove spice mixture from heat and cool. Transfer into a grinder jar and grind into a paste 2-3 tbsps water.
Step 5
Add ginger paste, garlic paste and salt to mutton. Mix well and cook for 3-4 minutes.
Step 6
Add ground paste, mix well. Adjust salt and add 1 cup water. Cover and cook till 6-8 whistles.
Step 7
Open the lid of the cooker when the pressure reduces completely and serve hot.
Nutrition Info
Calories : 2984 Kcal
Carbohydrates : 25.7 gm
Protein : 157.7 gm
Fat : 237.8 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
