Saoji Mutton

Saoji food is traditional food of Nagpur, Maharashtra. The cuisine is famous for its spicy taste and is highly recommended to all the spicy food lovers. Saoji Gravy is popular for it’s spicy flavor and ample use of different spices. We used to stay in Pune before coming to Bangalore. There one day we went for lunch in one of our’s family friend’s house. Mutton was also in the menu along with varieties of dishes . Truly speaking, we have eaten different types of mutton dishes so far but this mutton recipe was very unique. Then I wanted to know about the recipe from my friend. I got to know that this recipe is called Saoji Mutton Recipe.

The Saoji community of India has its origins in the North Central part of India or Malwa region (between west Madhya Pradesh and East Gujarat). Saoji community is known for its hot and spicy non-vegetarian delicacies. The unique flavour and taste of Saoji food comes from the very special Saoji spices . This community is mainly non-vegetarian. Mutton, Chicken and Fish are an integral part of Saoji cuisine along with other dishes. Nagpur and Solapur are the most popular cities for Saoji mutton curry. This dish is also popular in places like Pune, Hubli, Bangalore and Belgaum.

You can check few recipes from my blog.

if you want to have some Non Vegetarian recipes, please click the following link

http://www.foodglen.com/tag/non-vegetarian/

how to make Saoji Mutton / Savji Mutton

Moumita Saoji food is traditional food of Nagpur, Maharashtra. The cuisine is famous for its spicy taste and is highly recommended… Recipes mutton, saoji mutton, lunch, maharastrian, indian mutton curry Indian Print This

Serves: 4 Prep Time: 15 Minutes Cooking Time: 1 Hour 15 Minutes 1 Hour 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Ingredients For Saoji Masala

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• Coriander Seeds – 1 tablespoon
• Cumin Seeds – 1 teaspoon
• Sesame Seeds – 1 teaspoon
• Poppy Seeds – 1 teaspoon
• Rice – 1 teaspoon
• Cinnamon stick – 2 (1 inch each )
• Roasted Chana or Bebgal Gram Dal – 1 tablesooon
• Bay leaf – 3
• Black Cardamom – 2
• Green Cardamom – 4 to 5
• Black Pepper – 8 to 10
• Cloves – 3 to 4
• Shahi Jeera – 1 teaspoon
• Dry red chilies- 4
• Dry coconut- 1/4 cup (Sliced)
• Stone flower (Dagad phool)- 1 tablespoon

Other Ingredients

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• Mutton- 500 grams (Cut  into small pieces )
• Onions- 1 medium (Sliced)
• Ginger garlic paste- 2 tablespoons
• Oil- 1/4 cup
• Bay leaf – 4
• Turmeric powder- 1 teaspoon
• Kashmiri Red chili powder-1 teaspoon ( optional)
• Coriander leaves-1/4 cup +2 teaspoons ( chopped)
• Salt to taste

Instructions

• Dry roast all the ingredients of Saoji masala.
• After that make a fine powder of all these spices using grinder.
• Add oil in pan. Once oil gets heated add sliced onions and saute these slices till they turns their color to golden brown.
• Then grind onions to a paste by adding little amount of water.
• Once again heat the oil in a pan.
• Temper the oil with bay leaves.
• Then add paste of ginger garlic and fried onions and mix well.
• Add turmeric and red chili powder Add chopped coriander leaves.
• Add the saoji masala mixed with 2 tablespoons water.
• Add mutton pieces, mix well with masala and cook on low flame until oil gets separated.
• Add salt as per taste and 3 cups warm water and mix well. Bring the water to boil, once water will be started boiling, cover with lid.
• Cook this mutton In a open pan with lid for 1.5 hours on low flame or in pressure cooker till 5 whistles.
• Put of the gas. Serve this mutton with bread, roti or rice.