Nagpuri Saoji Mutton

1. 1

   Step 1

   • a.Prepare the Dry Saoji Masala
   • b.Heat a heavy-bottomed pan over low heat. Add coriander seeds, cumin seeds, poppy seeds, peppercorns, cloves, cinnamon, both cardamoms, bay leaves, star anise, mace, and dagad phool.
   • c.Dry roast for 3-4 minutes until the spices become fragrant and slightly darker. Be careful not to burn them.
   • d.Add the dry red chillies and roast for another minute.
   • e.Transfer the roasted spices to a plate and let them cool completely.
   • f.Once cool, grind them into a fine powder in a spice grinder. This is your Saoji masala. Set aside.
2. 2

   Step 2

   • a.Prepare the Wet Masala Paste
   • b.Thinly slice 1 onion. In the same pan, heat 1 tbsp of oil.
   • c.Add the sliced onion and fry on medium heat until it turns deep golden brown and crispy.
   • d.In the last minute of frying, add the desiccated coconut and toast until it's light brown and aromatic. Remove from heat.
   • e.In a grinder jar, combine the fried onion-coconut mixture with 1 tbsp of ginger-garlic paste. Grind to a smooth paste, adding a splash of water if needed. Set aside.
3. 3

   Step 3

   • a.Pressure Cook the Mutton
   • b.In a pressure cooker, combine the mutton pieces, 0.5 tsp salt, and 0.25 tsp turmeric powder.
   • c.Add 1 cup of water and mix well.
   • d.Secure the lid and pressure cook on high heat for 1 whistle. Then, reduce the heat to low and cook for 15-20 minutes, or until the mutton is 80% tender.
   • e.Allow the pressure to release naturally. Strain the mutton and reserve the flavourful stock.
4. 4

   Step 4

   • a.Build the Curry Base
   • b.Finely chop the remaining 2 onions.
   • c.Heat the remaining oil in a large, heavy-bottomed pot or kadai over medium heat.
   • d.Add the chopped onions and sauté for 8-10 minutes until they are soft and golden brown.
   • e.Add the remaining 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • f.Stir in the wet masala paste (from Step 2) and cook for 5-7 minutes, stirring frequently, until the paste darkens and starts to release oil from the sides.
   • g.Add the chopped tomatoes and cook for 5-6 minutes until they turn soft and mushy, integrating into the masala.
5. 5

   Step 5

   • a.Simmer and Finish the Curry
   • b.Reduce the heat to low. Add the prepared dry Saoji masala, remaining turmeric powder, Kashmiri red chilli powder, and the remaining salt.
   • c.Sauté the masalas for 2-3 minutes until they are fragrant. If the mixture becomes too dry, add a splash of the reserved mutton stock.
   • d.Add the cooked mutton pieces and mix well to coat them thoroughly with the masala. Sauté for 2 minutes.
   • e.Pour in the reserved mutton stock and 2 cups of hot water. Stir everything together.
   • f.Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the mutton is fully tender and the gravy has thickened.
   • g.A characteristic layer of oil, known as 'tari', will float on top. Do not stir it in.
   • h.Garnish with fresh coriander leaves and let the curry rest for 10 minutes before serving.

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