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.