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A fiery and aromatic mutton curry from Nagpur, famous for its unique blend of dark roasted spices. This dish is intensely flavorful, with a rich, dark gravy that's not for the faint of heart.
For 4 servings
Marinate the Mutton
Prepare the Saoji Masala
Grind the Masala
A fiery and aromatic mutton curry from Nagpur, famous for its unique blend of dark roasted spices. This dish is intensely flavorful, with a rich, dark gravy that's not for the faint of heart.
This maharashtrian recipe takes 105 minutes to prepare and yields 4 servings. At 557.82 calories per serving with 54.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Sauté Onions and Mutton
Pressure Cook the Curry
Finish and Serve
Prepare a Saoji Chicken Curry by replacing mutton with bone-in chicken pieces. Reduce the pressure cooking time to about 15 minutes (2-3 whistles).
For a less fiery curry, reduce the amount of hot red chili powder and black peppercorns by half. You can use Kashmiri red chili powder for color without intense heat.
Instead of a pressure cooker, use a heavy-bottomed pot or Dutch oven. After adding water, bring it to a boil, then cover and simmer on low heat for 1.5 to 2 hours, or until the mutton is fork-tender.
Create a vegetarian version using mixed vegetables like potatoes, cauliflower, and green peas, or use paneer and mushrooms. Adjust the cooking time accordingly.
Mutton is a high-quality protein source, essential for muscle building, tissue repair, and overall body function.
This dish provides a significant amount of heme iron from the red meat, which is easily absorbed by the body and helps prevent iron-deficiency anemia.
The blend of spices like black pepper, cloves, and chili powder contains compounds that can help boost metabolism and aid in digestion.
Ingredients like ginger, garlic, and turmeric are known for their anti-inflammatory and antioxidant properties, which can help support a healthy immune system.
Saoji Mutton Curry is a rich and indulgent dish. While it's high in protein and iron from the mutton, it is also high in fat and calories due to the oil and red meat. It is best enjoyed in moderation as part of a balanced diet.
A typical serving of approximately 440g contains around 650-750 calories, depending on the fat content of the mutton and the exact amount of oil used.
To reduce the heat, decrease the amount of hot red chili powder and black peppercorns. You can also use a milder chili powder like Kashmiri red chili powder, which will impart a vibrant color without excessive heat.
Stone flower provides a unique smoky, earthy flavor that is difficult to replicate. If you cannot find it, you can omit it. The curry will still be delicious, but it will lack that characteristic Saoji aroma. It is not recommended to substitute it with another spice.
Yes, you can use boneless mutton. However, traditional recipes use bone-in mutton as the bones add significant flavor and richness to the gravy. If using boneless, you may need to slightly reduce the cooking time.
Store the curry in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve by the next day. Reheat thoroughly on the stovetop or in a microwave before serving.
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