Saoji Mutton Recipe | Nagpur Special | झणझणीत सावजी मटन | Chef Sanjyot Keer

Full written recipe for Saoji Mutton

Prep time: 15-20 minutes
Cooking time: 1.5 hrs
Serves: 5-6 people

Ingredients:
Vatan (paste)
OIL | तेल 2 TBSP
CINNAMON | दालचीनी 3 INCH
GREEN CARDAMOM | हरी इलायची 6 NOS.
BLACK CARDAMOM | बड़ी इलायची 4 NOS.
BLACK PEPPERCORNS | साबुत काली मिर्च 10 NOS.
STAR ANISE | चकरी फूल 1 NO.
CLOVES | लौंग 12 NOS.
CUMIN SEEDS | जीरा 2 TBSP
CARAWAY SEEDS | शाही जीरा 2 TSP
CORIANDER SEEDS | साबुत धानिया 1/4 CUP
NUTMEG | जयफल 1/4 NO.
MACE | जावित्री 1 NO.
BYADGI CHILLI | बैडगी मिर्च 8 NOS.
RICE | चावल 1 TBSP
ROASTED CHANA DAL | भुनी हुई चना दाल 2 TBSP
BAY LEAF | तेज पत्ता 3 NOS.
STONE FLOWER | पत्थर के फूल A SMALL HANDFUL
POPPY SEEDS | खस खस 1 TBSP
WHITE SESAME SEEDS | सफेद तिल 2 TBSP
OIL | तेल 1 TBSP
ONION | प्याज़ 4 MEDIUM SIZED. (SLICED)
DRY COCONUT | सूखा नारियल 1/4 NO.
WATER | पानी AS REQUIRED
Ginger Garlic Paste
GARLIC | लेहसुन 25-30 CLOVES
GINGER | अदरक 4-5 INCH
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
Final Cooking
OIL | तेल 1/2 - 1 CUP
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 3 TBSP
WATER | पानी AS REQUIRED
MUTTON | मटन 1.5 KG
SALT | पानी TO TASTE
WATER | पानी AS REQUIRED
FRESH CORIANDER | हरा धनिया 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, don’t 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 don’t 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.

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Intro 0:00
Vatan (paste) 1:14
Mutton Cooking 6:59
Plating 14:27
Outro 16:20