Saoji Mutton Recipe

Ingredients

• 2 tbsp Vegetable Oil (for first spice roast)
• 3 sticks Cinnamon Sticks (3‑inch pieces)
• 6 pods Green Cardamom Pods
• 4 pods Black Cardamom Pods
• 10 pieces Whole Black Peppercorns
• 1 piece Star Anise
• 12 pieces Cloves
• 2 tbsp Cumin Seeds
• 2 tsp Caraway Seeds
• 0.25 cup Whole Coriander Seeds
• 0.25 whole nutmeg Nutmeg (roughly a quarter of a nutmeg)
• 1 pinch Mace
• 8 pieces Bydagi Dried Red Chilies (adjust to heat preference)
• 1 tbsp Raw Rice (adds body to the paste)
• 2 tbsp Roasted Bengal Gram (Chana Dal) (adds thickness)
• 3 pieces Bay Leaves
• 2 grams Stone Flower (Dagad Phool) (essential for authentic flavor)
• 1 tbsp Poppy Seeds
• 2 tbsp White Sesame Seeds
• 1 tbsp Vegetable Oil (for sautéing onions)
• 4 medium Onion (roughly sliced)
• 0.25 cup Dried Coconut (half of a standard coconut cup, roasted and chopped)
• 30 pieces Garlic Cloves
• 5 inch Ginger (peeled and roughly chopped)
• 0.5 cup Coriander Leaves and Stems (together, roughly chopped)
• 0.75 cup Vegetable Oil (for cooking the mutton (3‑4 ladles))
• 0.5 tsp Turmeric Powder
• 3 tbsp Red Chilli Powder (adjust for heat)
• 1.5 kg Mutton (bone‑in pieces, cleaned)
• to taste Salt
• as needed Water (hot water for steaming lid and for gravy)
• 0.25 cup Fresh Coriander Leaves (roughly chopped for garnish)
• 1 tsp Kala Masala (Black Spice Mix) (optional, add at end for extra depth)

Instructions

1. Roast Whole Spices (First Batch)

   Heat a pan on high flame, add 2 tbsp oil, lower to medium and add cinnamon sticks, green and black cardamom, peppercorns, star anise, cloves, cumin seeds, caraway seeds, coriander seeds, nutmeg, and mace. Stir continuously and roast for 3–4 minutes until fragrant, being careful not to burn.

   Time: PT5M

2. Add Rice, Bengal Gram and More Spices

   To the same pan add 1 tbsp rice, 2 tbsp roasted Bengal gram, and 3 bay leaves. Roast for another 2–3 minutes, stirring well.

   Time: PT3M

3. Roast Stone Flower, Poppy & Sesame Seeds

   Add 2 g stone flower, 1 tbsp poppy seeds, and 2 tbsp white sesame seeds. Roast on low‑medium flame for 1–2 minutes until lightly toasted.

   Time: PT2M

4. Cool the Roasted Spice Mix

   Transfer the entire roasted mixture to a bowl and let it cool completely (about 5 minutes).

   Time: PT5M

5. Char Dried Coconut

   Mount 1/4 cup dried coconut on a fork or tongs and roast over an open flame until lightly charred (≈3 minutes). You can also sauté in a little oil if an open flame isn’t available.

   Time: PT3M

6. Cool and Chop Coconut

   Let the charred coconut cool, then cut into small pieces for easier grinding.

   Time: PT5M

7. Grind the Saoji Spice Paste (Vatan)

   In a mixer grinder, combine the cooled roasted spice mix, sautéed onions (see step 8), and chopped coconut. Add just enough water (a few tablespoons) to form a thick paste. Grind until smooth.

   Time: PT10M

8. Sauté Onions

   In the same pan, heat 1 tbsp oil on high flame. Add 4 sliced medium onions and sauté quickly until they turn a light golden colour (≈5 minutes). Do not let them brown dark.

   Time: PT5M

9. Prepare Ginger‑Garlic‑Coriander Paste

   In the grinder, blend 30 garlic cloves, 5 inch ginger piece, and ½ cup coriander leaves & stems with a splash of water to a fine paste.

   Time: PT5M

10. Sauté Ginger‑Garlic Paste

    In the heavy‑bottomed pot, heat ¾ cup oil. Add the ginger‑garlic paste and sauté for 2–3 minutes, stirring continuously.

    Time: PT5M

11. Add Turmeric and Red Chilli Powder

    Stir in ½ tsp turmeric powder and 3 tbsp red chilli powder. Cook for 2 minutes, adjusting heat if you prefer less spice.

    Time: PT2M

12. Incorporate Saoji Spice Paste

    Add the entire Saoji Vatan (spice paste) plus any leftover bits from the grinder. Mix well and sauté on medium‑high flame for 15 minutes, stirring frequently, until the mixture darkens, becomes crumbly, and the oil separates.

    Time: PT15M

13. Add Mutton and Salt

    Add 1.5 kg bone‑in mutton pieces and salt to taste. Stir to coat the meat evenly and sauté on high flame for 5–6 minutes.

    Time: PT6M

14. Steam‑Cook with Lid Water Hack

    Cover the pot with a tight lid. Pour hot water onto the lid (about ½ cup) so that steam condenses and drips back, creating gentle pressure. Reduce flame to low and cook for 5–6 minutes, then uncover, stir, and repeat the water‑on‑lid step once more.

    Time: PT15M

15. Simmer Mutton Until Tender

    After the lid‑water cycles, add additional hot water (enough to create a gravy of desired consistency). Cover and simmer on low flame for about 1 hour, checking every 15–20 minutes and stirring gently. The meat should become fork‑tender and the bones should start to melt away.

    Time: PT1H

16. Final Adjustments and Garnish

    Taste and adjust salt. If using Kala Masala, stir in 1 tsp now. Sprinkle freshly chopped coriander leaves and give a final stir.

    Time: PT5M

17. Plate and Serve

    Serve hot Saoji Mutton with Jowar Bhakri, rice, sliced onions, green chilies, and a drizzle of ghee. Enjoy the fiery, aromatic flavors of Nagpur!

    Time: PT2M

Nutrition Facts

Calories

1000

Protein

70g

Carbohydrates

20g

Fat

70g

Fiber

2g