How to make Saoji Mutton - Mutton cooked in a delicious gravy of dry coconut and whole garam masalas roasted and ground
This recipe has featured on the show Khanakhazana.
Main Ingredients : Mutton (मटन), Dry Coconut
Cuisine : Maharashtrian
Course : Main Course Mutton
Saoji Mutton Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
For more recipes related to Saoji Mutton checkout Mutton Curry, Hyderabadi Keema, Rogan Josh, Keema Bharta . You can also find more Main Course Mutton recipes like Mixed Grill Sizzler, Mutton Jalfrezi, Annanas Ki Boti, Chilli Corn Carne.
Prep Time : 26-30 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Saoji Mutton Recipe
Mutton 1 1/2 inch pieces on the bone 800 grams
Dry Coconut 6 tablespoons
Onions sliced 6 medium
Coriander seeds 2 tablespoons
Caraway seeds (shahi jeera) 1 teaspoon
Cloves 4-6
Black peppercorns 20
Green cardamoms 3-4
Black cardamoms 4-5
Cinnamon 1 inch stick
Bay leaves 4-5
Whole dry red chillies 6-8
Poppy seeds (khuskhus/posto) 1 tablespoon
Dry coconut (khopra) sliced 1/2 cup
Stone flower (dagad phool) 1 tablespoon
Ginger-garlic paste 2 tablespoons
Salt to taste
Method
Step 1
Heat oil in a pressure cooker, add onions and sauté till golden brown.
Step 2
Drain the onions, cool and grind to a paste with a little water.
Step 3
In the same oil sauté coriander seeds, caraway seeds, cloves, black peppercorns, green cardamoms, black cardamoms, cinnamon, bay leaves, whole dry red chillies, poppy seeds, dry coconut, stone flower till well browned.
Step 4
Drain through a sieve.
Step 5
Cool and grind to a paste with a little water
Step 6
Heat the drained oil again in the pressure cooker, add mutton pieces and sauté on high heat till lightly browned.
Step 7
Add the fried onion paste, ginger-garlic paste and mix.
Step 8
Add the ground masala paste and mix well.
Step 9
Add salt and three cups of water. Bring to a boil.
Step 10
Cover the cooker with the lid and cook under pressure till two to three whistles.
Step 11
Let the pressure reduce completely before opening the lid.
Step 12
Serve hot with pav or roti or parantha or with steamed rice.
