Saoji Mutton
Cuisine: Maharashtrian

Saoji Mutton
  1. Mutton 700 gms
  2. 3 medium sized onions finely sliced
  3. Dry coconut grated – ½ cup
  4. Poppy seeds – 1 tbsp
  5. Dagad phool – 1 tsp
  6. Dry red chillies – 12 in nos (deseeded)
  7. 1 tbsp coriander seeds
  8. 1 tbsp cumin
  9. 2 black cardamom
  10. 4 green cardamom
  11. 5 cloves
  12. 15 black pepper
  13. 2 bay leaves
  14. 2 tbsp garlic paste
  15. 1 tbsp ginger paste
  16. Paste of 2 green chillies
  17. 5 tbsp mustard oil
  18. Water as per the desired gravy consistency
  19. Salt to taste

  1. Smoke oil in pan and fry finely sliced onions till they are golden brown in colour. Drain them from oil and keep aside to cool.
  2. Now fry all whole spices with grated coconut and poppy seeds in the same oil for 2-3 minutes, drain and keep aside to cool.
  3. Take fried onions and spices together in a grinder and make fine paste.
  4. Now heat the same oil and add ginger garlic and green chilli paste, add mutton pieces and sauté for 8-10 minutes on high heat .
  5. Add  spice-onion paste and mix properly. Cook it for 3-4 minutes and then add hot water and allow it to cook. The amount of water depends on the desired gravy consistency. I wanted to make on a thinner side so used water accordingly.
  6. Cover the pan and let mutton cook and oil separates.
  7. Serve hot with Bhakri, chapati, rice etc.

About the Author
Piyush Wadhwani Piyush Wadhwani