Sanjeev Kapoor

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Saoji Mutton  Recipe

Mutton cooked in a delicious gravy of dry coconut and whole garam masalas roasted and ground

This recipe has featured on the show Khanakhazana.

Preparation Time : 26-30 minutes

Cooking time : 51-60 minutes

Servings : 4

Saoji Mutton

Main Ingredients

Mutton, Oil




Main Course_Mutton

Level Of Cooking



  • Mutton 1 1/2 inch pieces on the bone
    800 grams
  • Oil
    6 tablespoons
  • Onions sliced
    6 medium
  • Coriander seeds
    2 tablespoons
  • Caraway seeds (shahi jeera)
    1 teaspoon
  • Cloves
  • Black peppercorns
  • Green cardamoms
  • Black cardamoms
  • Cinnamon
    1 inch stick
  • Bay leaves
  • Whole dry red chillies
  • 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


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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