Saoji Mutton

Saoji Mutton

Saoji Mutton

The fiercest curry in Maharashtra — Saoji cuisine belongs to the Halba-Koshi weaver community of Nagpur, and their mutton is legendary for its extreme spice level and its distinctive masala blend of seventeen or more whole spices including stone flower (dagad phool), marathi mokku (kapok buds), dry coconut, dried red chillies in large quantities, coriander, cumin, black pepper, cloves, cinnamon, and the specific addition of teppal (Sichuan pepper) and black stone flower that give Saoji masala its forest-floor, citrus-spiced complexity. Bone-in mutton fried in oil until dark, then the Saoji masala paste — ground fresh, never from a packet — added and cooked until the oil separates, water added and the whole pressure-cooked until the meat falls from the bone in a thick, dark-red, intensely spiced gravy. Eaten with bhakri or plain rice; the gravy is deliberately very thick and coats the meat completely.

Cuisines

Vidarbha Maharashtrian Nagpuri

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

500 grams mutton, bone-in
2 tablespoons oil
2 cups water
1 teaspoon turmeric powder
1 teaspoon salt
2 tablespoons ginger-garlic paste
2 tablespoons Saoji masala
2 medium onions, finely chopped
1 cup coconut milk
2 tablespoons fresh coriander, chopped
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 pieces bay leaves
3 pieces cloves
2 pieces green cardamoms
1 piece cinnamon stick

Instructions

  1. 1 Clean and wash the mutton thoroughly.
  2. 2 In a pressure cooker, heat oil over medium heat.
  3. 3 Add cumin seeds, mustard seeds, bay leaves, cloves, cardamoms, and cinnamon stick. Sauté until aromatic.
  4. 4 Add chopped onions and sauté until golden brown.
  5. 5 Stir in ginger-garlic paste and sauté for a minute.
  6. 6 Add turmeric powder and Saoji masala, and sauté for another minute.
  7. 7 Add the mutton pieces and sauté until they are browned on all sides.
  8. 8 Pour in water and add salt. Stir well.
  9. 9 Close the lid of the pressure cooker and cook for 15-20 minutes or until the mutton is tender.
  10. 10 Once the pressure releases, open the lid and add coconut milk.
  11. 11 Simmer the curry on low heat for 5-10 minutes until the oil separates.
  12. 12 Garnish with fresh coriander and serve hot.

Tips

For an authentic taste, prepare fresh Saoji masala at home using dry roasted spices.