Saoji Mutton




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:

  1. Set a large pan over high heat & once it gets hot add the oil & let the oil heat it up as well.
  2. 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.
  3. Further add stone flower, poppy seeds & white sesame seeds, stir & cook further for 1-2 minutes.
  4. Transfer the whole spices into a bowl & set them aside to cool down.
  5. 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.
  6. 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.
  7. 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.
  8. Add the garlic, ginger & fresh coriander in a mixer grinder jar along with some water & grind it into a fine liquidy paste.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. then place the parat back to cover the handi & pour fresh water into it.
  15. Cook the mutton over low flame until its tender, the cooking time will depend on the quality of the mutton.
  16. You will need to stir twice or thrice throughout the process, make sure you donтАЩt remove the lid frequently.
  17. Once the mutton has cooked, taste the gravy & adjust the salt if required.
  18. 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.
  19. Lastly add fresh coriander & stir.
  20. 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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