How to make SAOJI MUTTON-SK Khazana -
The most popular flavourful and spicy mutton dish all the way from Nagpur
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : 800 grams mutton, cut into 2 inch pieces on bone , 7 tablespoons oil
Cuisine : Maharashtrian
Course : Main Course Mutton
You can also find more Main Course Mutton recipes like Palak Syun Mutton Razala Aab Gosht Meat Balls in Schezwan Chutney
SAOJI MUTTON-SK Khazana 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 : 1-1.30 hour
Cook time : 51-60 minutes
Serve : 1
Level Of Cooking : Easy
Taste : Spicy
Ingredients for SAOJI MUTTON-SK Khazana Recipe
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
Method
Step 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.
Step 2
Cool and transfer into a blender jar. Add sufficient water and blend into a coarse paste.
Step 3
Take mutton pieces in a bowl. Add salt and ginger-garlic paste and mix well. Set aside for 50-60 minutes.
Step 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.
Step 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.
Step 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).
Step 7
Remove the lid of the cooker when the pressure reduces completely. Garnish with coriander leaves and serve hot.
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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.
