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Saoji Mutton
Ingredients:
Vatan (paste)
- OIL | рддреЗрд▓ 2 TBSP
- CINNAMON | рджрд╛рд▓рдЪреАрдиреА 3 INCH
- GREEN CARDAMOM | рд╣рд░реА рдЗрд▓рд╛рдпрдЪреА 6 NOS.
- BLACK CARDAMOM | рдмрдбрд╝реА рдЗрд▓рд╛рдпрдЪреА 4 NOS.
- BLACK PEPPERCORNS | рд╕рд╛рдмреБрдд рдХрд╛рд▓реА рдорд┐рд░реНрдЪ 10 NOS.
- STAR ANISE | рдЪрдХрд░реА рдлреВрд▓ 1 NO.
- CLOVES | рд▓реМрдВрдЧ 12 NOS.
- CUMIN SEEDS | рдЬреАрд░рд╛ 2 TBSP
- CARAWAY SEEDS | рд╢рд╛рд╣реА рдЬреАрд░рд╛ 2 TSP
- CORIANDER SEEDS | рд╕рд╛рдмреБрдд рдзрд╛рдирд┐рдпрд╛ 1/4 CUP
- NUTMEG | рдЬрдпрдлрд▓ 1/4 NO.
- MACE | рдЬрд╛рд╡рд┐рддреНрд░реА 1 NO.
- BYADGI CHILLI | рдмреИрдбрдЧреА рдорд┐рд░реНрдЪ 8 NOS.
- RICE | рдЪрд╛рд╡рд▓ 1 TBSP
- ROASTED CHANA DAL | рднреБрдиреА рд╣реБрдИ рдЪрдирд╛ рджрд╛рд▓ 2 TBSP
- BAY LEAF | рддреЗрдЬ рдкрддреНрддрд╛ 3 NOS.
- STONE FLOWER | рдкрддреНрдерд░ рдХреЗ рдлреВрд▓ A SMALL HANDFUL
- POPPY SEEDS | рдЦрд╕ рдЦрд╕ 1 TBSP
- WHITE SESAME SEEDS | рд╕рдлреЗрдж рддрд┐рд▓ 2 TBSP
- OIL | рддреЗрд▓ 1 TBSP
- ONION | рдкреНрдпрд╛рдЬрд╝ 4 MEDIUM SIZED. (SLICED)
- DRY COCONUT | рд╕реВрдЦрд╛ рдирд╛рд░рд┐рдпрд▓ 1/4 NO.
- WATER | рдкрд╛рдиреА AS REQUIRED
Ginger Garlic Paste
- GARLIC | рд▓реЗрд╣рд╕реБрди 25-30 CLOVES
- GINGER | рдЕрджрд░рдХ 4-5 INCH
- FRESH CORIANDER | рд╣рд░рд╛ рдзрдирд┐рдпрд╛ A SMALL HANDFUL
Final Cooking
- OIL | рддреЗрд▓ 1/2 - 1 CUP
- TURMERIC POWDER | рд╣рд▓реНрджреА рдкрд╛рдЙрдбрд░ 1/2 TSP
- SPICY RED CHILLI POWDER | рддреАрдЦреА рд▓рд╛рд▓ рдорд┐рд░реНрдЪ рдкрд╛рдЙрдбрд░ 3 TBSP
- WATER | рдкрд╛рдиреА AS REQUIRED
- MUTTON | рдордЯрди 1.5 KG
- SALT | рдкрд╛рдиреА TO TASTE
- WATER | рдкрд╛рдиреА AS REQUIRED
- FRESH CORIANDER | рд╣рд░рд╛ рдзрдирд┐рдпрд╛ A HANDFUL (CHOPPED)
Method:
- Set a large pan over high heat & once it gets hot add the oil & let the oil heat it up as well.
- Once the oil get hot, lower the flame & add cinnamon, green cardamom, black cardamom, black peppercorns, star anise, cloves, cumin seeds, caraway seeds, coriander seeds, nutmeg & mace, stir well & then add byadgi red chillies, rice, roasted chana dal, bay leaf & cook the whole spices over medium low flame for 3-4 minutes.
- Further add stone flower, poppy seeds & white sesame seeds, stir & cook further for 1-2 minutes.
- Transfer the whole spices into a bowl & set them aside to cool down.
- Add some more oil into the same pan & add the sliced onions, stir & cook them over high flame until they turn light golden brown & then transfer them into a bowl & set it aside.
- Lastly char the dry coconut over direct flame using a pair of tongs or a fork, then place it onto a chopping board & cut in into small pieces once cooled.
- Once the spices & onions cool down to room temperature, add them into a mixer grinder jar along with the chopped dry coconut, add some water & grind everything into a fine paste, donтАЩt add a lot of water this paste needs to be thick.
- Add the garlic, ginger & fresh coriander in a mixer grinder jar along with some water & grind it into a fine liquidy paste.
- Set a handi or any heavy bottomed vessel over high flame & add oil, once the oil gets hot add the garlic & ginger paste, stir well & cook for 2-3 minutes over high flame.
- Then lower the flame & add turmeric powder & spicy red chilli powder, stir well & immediately add the prepared paste, stir well & cook until the oil get separated, the paste will darken in colour & turn crumbly, this process will take upto 15 minutes, make sure you keep stirring the masala.
- Once the paste turns crumbly & all the oil gets separated, add the mutton, stir well to coat it with the masala & cook over high flame for 5-6 minutes.
- Further place a large parat on the handi to cover it & pour water into it, lower the flame & cook the mutton until it releases it water, this process will take around 10-12 minutes.
- Once all the water from the mutton is released, add the heated-up water from the parat into the handi & stir well, the consistency of the mutton should be semi thick.
- then place the parat back to cover the handi & pour fresh water into it.
- Cook the mutton over low flame until its tender, the cooking time will depend on the quality of the mutton.
- You will need to stir twice or thrice throughout the process, make sure you donтАЩt remove the lid frequently.
- Once the mutton has cooked, taste the gravy & adjust the salt if required.
- You can adjust the consistency of the gravy at this stage, you like it a bit thicker then cook it over high flame until the desired consistency or if you like it a bit thinner then add hot water as required & cook for 4-5 minutes.
- Lastly add fresh coriander & stir.
- Your hot, spicy & flavorful saoji mutton is ready
*Recipe on video and text may differ from each other!
How to cook Saoji Mutton:
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