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Nagpur Saoji Mutton

Apr-01-2016
U K
480 minutes
Prep Time
120 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Nagpur Saoji Mutton RECIPE

The famous mutton recipe from Nagpur needs no Introduction. It was playing on my mind for a while to recreate this dish once again but I was not getting the right composition of the Masala used to make this mutton. I chanced to get a ready made pack of Saoji Masala with the key ingredients already fried and packed, I decided to give it a try. The Saoji Masala is now available everywhere and helps get the same taste and aroma which has made its presence felt all over the Culinary world.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Maharashtra
  • Simmering
  • Blending
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Mutton 500 gms (medium pieces)
  2. Onions 3 large - Fine paste
  3. Tomatoes 2 Large (Pureed)
  4. Garlic pods - paste
  5. Red chili powder - 2 Tablespoon
  6. Turmeric powder - 1 teaspoon
  7. Mustard Seeds - 1 teaspoon
  8. Asafoetida - 1 teaspoon
  9. Saoji Masala - 3 heaped Tablespoon
  10. coriander leaves - 1/2 cup
  11. Mint leaves - 1/2 cup
  12. 150 gms Yogurt
  13. 2 green chili
  14. Oil as required
  15. salt as per taste

Instructions

  1. Make a paste of half cup coriander, half cup Mint (pudina) and 2 green chili.
  2. Apply the paste to washed mutton pieces and keep it in refrigerator marination for 8 hours.
  3. Heat Oil in a Kadhai.
  4. Add mustard seeds and let them splutter.
  5. Add onion and turmeric powder and stir well.
  6. Once the onions leave their raw smell , add garlic paste and saute. Add pureed tomatoes and stir.
  7. Once the entire mix starts leaving oil, add salt and red chili powder to it. Stir well again.
  8. Add the marinated mutton, increase the flame to high and stir well for a minute or two.
  9. Add the hing (asafoetida), salt and stir. Reduce flame to medium and add the yogurt and keep stirring till the gravy attends a uniform consistency. Cover and reduce the flame.
  10. Slow cook it for 2 hours stirring occasionally ensuring the juiciness stays intact. If your mutton is fresh it will be done. Add Saoji Masala and stir well.
  11. Add water about 250 ml and slow cook for another 2 hours. Keep checking the gravy thickness and increase water content as per the requirement.
  12. Once you get the desired consistency, switch of the cooking stove. Garnish with fresh coriander and serve hot.

Reviews (4)  

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Bennett Mel Brooks
Feb-15-2017
Bennett Mel Brooks   Feb-15-2017

What is Saoji masala?

Deviyani Srivastava
Apr-05-2016
Deviyani Srivastava   Apr-05-2016

Nice!

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