Saoji Mutton Curry

Name: Saoji Mutton Curry
Cuisine: Indian
Ingredients: 500 grams Mutton; 1/2 teaspoon Turmeric; 6 Dried Red Chillies; 5 tsp Oil 1+ 1+1+ 2 teaspoon; 2 tbsp Coriander seeds; 1 tsp Caraway seeds (shahi jeera); 2 Black cardamoms; 1 Green cardamoms; 4-6 Cloves; 1 tablespoon Black peppercorns; 1 1/2 inch Cinnamon; 1 Bay leaf; 1 teaspoon Poppy seeds (khuskhus/posto); 3-4 medium Onions sliced; 1/2 cup Dried coconut; 1 tablespoon Stone flower (dagad phool); 2 tablespoons Jowar flour; 1 tablespoon Ginger chopped; 6-8 cloves Garlic; 1 1/2 tbsp Kashmir red chilli powder; to taste Salt

Sojar Pawar @cook_9693957

Saoji Mutton Curry

Sojar Pawar @cook_9693957

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Ingredients

500 gramsMutton
1/2 teaspoonTurmeric
6Dried Red Chillies
5 tspOil 1+ 1+1+ 2 teaspoon
2 tbspCoriander seeds
1 tspCaraway seeds (shahi jeera)
2Black cardamoms
1Green cardamoms
4-6Cloves
1 tablespoonBlack peppercorns
1 1/2 inchCinnamon
1Bay leaf
1 teaspoonPoppy seeds (khuskhus/posto)
3-4medium Onions sliced
1/2 cupDried coconut
1 tablespoonStone flower (dagad phool)
2 tablespoonsJowar flour
1 tablespoonGinger chopped
6-8 clovesGarlic
1 1/2 tbspKashmir red chilli powder
to tasteSalt

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Steps

1

1. Heat 1tbsps oil in a non stick pan. Add coriander seeds, shahi jeera, black cardamoms, green cardamoms, dried chillies cloves, black peppercorns, cinnamon, bay leaf, poppy seeds,dried coconut slices and stone flower. Mix and sauté till fragrant. Then add jowar flour and sauté for 1 minute.
2

Heat 1 tablespoons oil pan and cook onion slice on gold brown colour. Transfer the spices and onion in grinder jar add ginger and garlic make smooth paste. Add water if require.
3

4. Add 1 tablespoons oil in pressure cooker.Add mutton and turmeric and some salt and sauté for 2 minutes.Cover and cook till 6 - 7whistlesz
4

5. In big pan heat 2 tablespoons oil. Add ground paste and mix well and cook for 2 minutes. Red chilli powder and salt.
5

6. Open the lid of the cooker when pressure reduces completely.Add the cooked mutton in to in pan mix well cook for another 15-20 minutes. Serve hot with jovar bhakari or wheat chapati.