NAGPURI SAOJI MUTTON CURRY | SPICY SAOJI MUTTON RECIPE

Ingredients for Saoji Mutton Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Mutton – 1 kg (curry cut with fat and bones)

Making the Saoji Masala:

Spices 1:
– Coriander Seeds- 4 tbsp(15-17 gms)
– Fried Chana Dal (Phutna) 2 tbsp(15- 18 gms)
– Rice- 2 tbsp (24-26 gms)
– Sesame seeds- 1 tbsp (10 gms)

Spices 2:
– Cumin Seeds- 2 tsp
– Cinnamon- 4 small pieces
– Cloves- 7-8
– Shahjeera- 1.5 tsp
– Green Cardamom-5
– Black cardamom- 4
– Black Peppercorns- 12
– Jaiphal- 1/2
– Star Anise-1

Spices 3:
– Bay leaf- 3
– Dagad Phool/Pathar Phool- 2 tbsp (Stone Flower)
– Byadgi red chilli- 8

– Dry coconut or Khopra- 3 tbsp grated
– Fried onions- 4 medium (300 gms)

Tempering:
– Bay leaf-2

Other Ingredients:
– Ginger garlic paste- 4 tsp
– Turmeric powder – 3/4 tsp
– Red Chili Powder- 3 tsp
– Salt- 2 tsp+ 1/2 tsp
– Refined oil – 7 tbsp

Preparation:
– Heat a pan and first add all the ingredients listed under Spices 1
– Dry roast on low heat for 3 mins.
– Now add all the Spices 2 items and keep roasting on low heat for 2 mins.
– Next add the Spice 3 items, mix and roast on low heat for 2 mins.
– Lastly add the grated dry coconut (khopra), give a mix and dry roast on low heat for 3 mins.
– Set aside on a plate to cool.
– Slice the onions and fry in hot oil till golden. Remove and allow to cool.

– Take a grinder and add the roasted whole spices. Coarse grind it and take out the entire masala into a bowl.
– Now measure and add back 10 tbsp (around 90 gms of the powder) and then add the fried onions.
– Grind it once and then add around 3/4 cup water. Blend to a paste. Remove into a bowl and set aside.

Process:
– Heat oil in a pressure cooker and add the bay leaves. Give a stir and add the mutton pieces.
– Mix and fry on high heat for 3 mins till the pieces turn white.
– Now add the ginger garlic paste, mix and keep frying for 2 mins on medium heat till the raw smell is gone.
– Add the turmeric powder, red chilli powder and 2 tsp salt, give a mix and fry on medium to medium high heat for 3-4 mins.
– Now add the Saoji Masala and 1/2 tsp salt and give a mix. Mix and fry on medium heat for around 5 mins till the masala is fried well and oil separates.
– Add 650 ml water, give a mix and close the pressure cooker.
– Pressure cook up to 4-5 whistles. (Pressure cook on high heat till the 1st whistle & then on medium low heat for the balance 3-4whistles. This should take around 18-20 mins.
– In case you don’t have a Pressure cooker continue to cook covered on low heat in a pan/pot for around 45-60 mins till the meat is tender. Stir a few times and add water as & when necessary.

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NAGPURI SAOJI MUTTON CURRY | SPICY SAOJI MUTTON RECIPE | MUTTON RASSA