Saoji Mutton
Blisteringly hot Nagpur-style mutton curry built on a distinctive dry-roasted spice blend, known among Maharashtra's spiciest regional dishes.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 460 kcal
Equipment
- •Heavy kadai
- •Grinding stone or mixer
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 32 g
- carbs
- 10 g
- fibre
- 4 g
- protein
- 32 g
- calories
- 460 kcal
Instructions
- 1
Toast dried red chillies, dry coconut, coriander seeds, cumin and black stone flower separately in a dry pan until fragrant.
- 2
Let the roasted ingredients cool. Grind them with garlic, ginger and a little water into a thick masala (spice mix) paste.
- 3
Heat oil in a heavy kadai (deep Indian pan). Fry sliced onions until they turn deep brown.
- 4
Add the ground Saoji masala paste. Cook on low heat for 12-15 minutes until oil separates from the edges.
- 5
Add mutton pieces and turmeric. Fry quickly on high heat for 5-7 minutes until well coated.
- 6
Pour in hot water to cover the meat. Cover and simmer on low heat for 40-45 minutes until tender.
- 7
Season with salt. Simmer uncovered for 10 more minutes until fiery red oil rises to the top.
- 8
Let the dish rest for 10 minutes before serving to let the flavours settle.
Chef's tips
Toast each spice separately so they brown evenly without burning. Serve with plain rice or tandoor roti (tandoor-baked flatbread) to balance the heat.
Ingredient substitutions
- black stone flower → omit if unavailable, flavour will be slightly less earthy
Storage
Keeps refrigerated for 2 days; flavour deepens overnight.
Reheating
Reheat gently on the stove with a splash of water.
Common mistakes to avoid
- •Grinding all spices raw without roasting them first, which loses the rich toasted flavour central to Saoji cooking.
Serving suggestions
Cooked Saoji Mutton?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Maharashtra
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
