Saoji Mutton
Mutton Gravy
SERVES 4–6
Situated in the state of Maharashtra, Nagpur lies right in the centre of India, and hence, perhaps has the largest assemblage of flavours I’ve ever seen. From the sweet-sour tanginess of oranges to the tear-jerking spiciness of its curries, Nagpur has it all. During my visit, I went to one of the famous Saoji Bhojanalayas, which are a chain of traditional eateries, and this mutton dish was absolutely unforgettable. Those who don’t eat spicy food can adjust the quantity of the chilli powder—but then again, it really is worth the risk.
INGREDIENTS
750 g mutton with bones
Marinade
2 tsp red chilli powder
1 tsp turmeric powder
2 tsp oil
Spice paste
2 tbsp oil
2 (medium) onions, finely sliced
2 tsp black peppercorns
1 tsp cloves
4 pods black cardamom
3 × 1" sticks cinnamon
1 tsp poppy seeds
¾ cup dried coconut, grated
Gravy
2 tbsp oil
2 (large) bay leaves
1 (large) onion, finely sliced
1 tbsp ginger–garlic paste
1 tbsp red chilli powder (optional)
½ tsp turmeric powder
1 tsp salt or to taste
1 tsp garam masala powder
METHOD
Clean meat and wash well. Cut into large pieces.
Marination In a large mixing bowl, combine marinade ingredients and mix well. Add meat and mix till well coated. Set aside to marinate for 1 hour.
Spice paste Put oil in a frying pan over low heat. When hot, add all spice paste ingredients, except coconut, and sauté till onions turn golden. Mix in coconut and continue to sauté till coconut turns golden. Remove from heat, cool and grind to make a thick, fine paste with some water.
Gravy Put oil in a large frying pan over medium heat. When hot, add bay leaves. When bay leaves crackle, add onion and sauté till translucent. Add ground spice paste and cook, stirring continuously, till oil floats to the surface. Stir in ginger–garlic paste, chilli powder (if using), turmeric powder, salt and the marinated meat. Mix well and cover pan with a large plate. Fill the plate with water, reduce heat to low and cook, stirring occasionally, till all water in the plate evaporates and mutton is tender. Mix in garam masala powder, cook for 1 minute longer and remove from heat. Serve hot with roti and imli ka raita (p. 236).
