BEST FOR
Saoji Mutton
Author: Piyush Wadhwani
Cuisine:
Maharashtrian
Ingredients:
Preparation:
- Mutton 700 gms
- 3 medium sized onions finely sliced
- Dry coconut grated – ½ cup
- Poppy seeds – 1 tbsp
- Dagad phool – 1 tsp
- Dry red chillies – 12 in nos (deseeded)
- 1 tbsp coriander seeds
- 1 tbsp cumin
- 2 black cardamom
- 4 green cardamom
- 5 cloves
- 15 black pepper
- 2 bay leaves
- 2 tbsp garlic paste
- 1 tbsp ginger paste
- Paste of 2 green chillies
- 5 tbsp mustard oil
- Water as per the desired gravy consistency
- Salt to taste
Preparation:
- 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.
- 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.
- Take fried onions and spices together in a grinder and make fine paste.
- 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 .
- 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.
- Cover the pan and let mutton cook and oil separates.
- Serve hot with Bhakri, chapati, rice etc.
About the Author
 | Piyush Wadhwani |
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