Saoji Mutton Curry with Jowar Bhakri

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton pieces, ginger-garlic paste, 0.5 tsp of the turmeric powder, 1 tsp of the salt, and the whisked yogurt.
   • Mix thoroughly to ensure the mutton is evenly coated.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator for deeper flavor.
2. 2

   Prepare the Saoji Masala

   • Heat a heavy-bottomed pan over low-medium heat. Add the coriander seeds, cumin seeds, black peppercorns, cloves, green and black cardamoms, cinnamon stick, star anise, bay leaf, and stone flower.
   • Dry roast for 2-3 minutes, stirring frequently, until the spices become fragrant.
   • Add the poppy seeds and grated dry coconut. Continue to roast, stirring constantly, for another 3-4 minutes until the coconut turns a deep golden brown. Be careful not to burn it.
   • Remove the mixture from the heat and transfer it to a plate to cool down completely.
3. 3

   Grind the Masala

   • Once cooled, transfer the roasted spices to a spice grinder or a small blender jar.
   • Grind the mixture into a fine, aromatic powder. This is your fresh Saoji masala.
4. 4

   Sauté Onions and Mutton

   • Place a pressure cooker over medium-high heat and add the oil. Once the oil is hot, add the thinly sliced onions.
   • Fry the onions for 12-15 minutes, stirring frequently, until they turn a deep, dark brown. This step is crucial for the authentic color and flavor of the curry.
   • Add the marinated mutton to the cooker. Sauté on high heat for 5-7 minutes, stirring continuously, until the mutton is well-seared and browned on all sides.
5. 5

   Pressure Cook the Curry

   • Reduce the heat to medium. Add the ground Saoji masala, hot red chili powder, and the remaining 0.5 tsp of turmeric powder. Sauté for 2-3 minutes until the spices are fragrant and you see oil separating from the masala.
   • Pour in 3 cups of hot water and add the remaining 1 tsp of salt. Stir everything together well.
   • Secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to medium-low and cook for 25-30 minutes (approximately 6-8 whistles).
   • Turn off the heat and allow the pressure to release naturally, which will take about 15-20 minutes.
6. 6

   Finish and Serve

   • Once the pressure has fully released, carefully open the lid. The curry should be dark and rich, with a layer of oil (known as 'tarri') on top.
   • Check if the mutton is tender. If it's still tough, pressure cook for another 5-10 minutes (1-2 whistles).
   • Garnish generously with freshly chopped coriander leaves.
   • Serve the Saoji Mutton Curry hot with jowar bhakri, chapati, or steamed rice.