The most popular flavourful and spicy mutton dish all the way from Nagpur This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients 800 grams mutton, cut into 2 inch pieces on bone , 7 tablespoons oil
Cuisine Maharashtrian
Course Main Course Mutton
Prep Time 1-1.30 hour
Cook time 51-60 minutes
Serve 1
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for SAOJI MUTTON-SK Khazana

  • 800 grams mutton, cut into 2 inch pieces on bone
  • 7 tablespoons oil
  • 1 tablespoon coriander seeds
  • 1 teaspoon caraway seeds (shahi jeera)
  • 2 black cardamoms
  • 4 green cardamoms
  • 6-8 cloves
  • 12-16 black peppercorns
  • 1 inch cinnamon
  • 1 bay leaf
  • 1 tablespoon poppy seeds (khus khus)
  • 1 tablespoon stone flower (dagad phool)
  • 10-12 dried coconut slices
  • 2-3 dried red chillies
  • Salt to taste
  • 1½ tablespoons ginger-garlic paste
  • 3-4 medium onions, sliced
  • Chopped fresh coriander leaves for garnishing


  1. Heat 3 tablespoons oil in a non stick pan. Add coriander seeds, caraway seeds, black cardamoms, green cardamoms, cloves, black peppercorns, cinnamon, bay leaf, poppy seeds, stone flower, coconut slices and red chillies and roast till fragrant.
  2. Cool and transfer into a blender jar. Add sufficient water and blend into a coarse paste.
  3. Take mutton pieces in a bowl. Add salt and ginger-garlic paste and mix well. Set aside for 50-60 minutes.
  4. Heat remaining oil in a pressure cooker. Add onions and sauté till well browned. Add prepared paste, mix well and sauté till oil separates.
  5. Rinse the blender jar with 1 cup water, add to the cooker and mix well. Bring to a boil. Add marinated mutton pieces and mix well.
  6. Add 1½ cups water and salt, mix well, cover and pressure cook till the pressure is released for 6-8 times (6-8 whistles are given out).
  7. Remove the lid of the cooker when the pressure reduces completely. Garnish with coriander leaves and serve hot.