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How to make Saoji Mutton - Mutton cooked in a delicious gravy of dry coconut and whole garam masalas roasted and ground

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This recipe has featured on the show Khanakhazana.

Main Ingredients : Mutton (मटन), Dry Coconut

Cuisine : Maharashtrian

Course : Main Course Mutton

Saoji Mutton
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Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Saoji Mutton checkout Mutton Curry, Hyderabadi Keema, Rogan Josh, Keema Bharta . You can also find more Main Course Mutton recipes like Mutton Razala, Karavalli Mutton Curry, Andhra Mutton Curry, Lamb Stifado.

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Saoji Mutton Recipe Card

Saoji Mutton
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Prep Time : 26-30 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Saoji Mutton Recipe

  • Mutton 1 1/2 inch pieces on the bone 800 grams

  • Dry Coconut 6 tablespoons

  • Onions sliced 6 medium

  • Coriander seeds 2 tablespoons

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Cloves 4-6

  • Black peppercorns 20

  • Green cardamoms 3-4

  • Black cardamoms 4-5

  • Cinnamon 1 inch stick

  • Bay leaves 4-5

  • Whole dry red chillies 6-8

  • Poppy seeds (khuskhus/posto) 1 tablespoon

  • Dry coconut (khopra) sliced 1/2 cup

  • Stone flower (dagad phool) 1 tablespoon

  • Ginger-garlic paste 2 tablespoons

  • Salt to taste

Method

Step 1

Heat oil in a pressure cooker, add onions and sauté till golden brown.

Step 2

Drain the onions, cool and grind to a paste with a little water.

Step 3

In the same oil sauté coriander seeds, caraway seeds, cloves, black peppercorns, green cardamoms, black cardamoms, cinnamon, bay leaves, whole dry red chillies, poppy seeds, dry coconut, stone flower till well browned.

Step 4

Drain through a sieve.

Step 5

Cool and grind to a paste with a little water

Step 6

Heat the drained oil again in the pressure cooker, add mutton pieces and sauté on high heat till lightly browned.

Step 7

Add the fried onion paste, ginger-garlic paste and mix.

Step 8

Add the ground masala paste and mix well.

Step 9

Add salt and three cups of water. Bring to a boil.

Step 10

Cover the cooker with the lid and cook under pressure till two to three whistles.

Step 11

Let the pressure reduce completely before opening the lid.

Step 12

Serve hot with pav or roti or parantha or with steamed rice.

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MasterChef Sanjeev Kapoor

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.