Saoji mutton made in an easy way

It's still not raining as it should be for the monsoon here in Noida. After experiencing the immense heat of the cruel summer season,the mind has been longing for a fantastic monsoon. Mother Nature has it's own way and one has to enjoy whatever it has to offers. Although it's not hot but not very pleasant here. So after a long time Mr Hubby wanted to have a Saoji mutton dish for his dinner. I asked," is it the only thing you are craving? He said " an entire meat spread out,comprising of saoji mutton,meat balls curry,mutton kaleji and paya". I thought why not making everything together and have a nice feast,just for the fun of it,no occassion or reasons required.

 So I ended up making saoji mutton,mutton kaleji,meat balls curry,round pumpkin moong dal and almond mango dessert. I will share all the recipes in the coming posts. Actually these dishes are so spicy and hot,I added the dal and dessert in the menu to sooth the taste buds and also to make kids in the family be comfortable.

Although it is an elaborate and lengthy methid of cooking,I shortened the procedure by using a pressure cooker which I often do,along with combining some steps.

Ingredients

1. Mutton - 500gms

2. Onion - 3 medium size sliced

3. Garlic - 6 cloves

4. Ginger - 2 inch

5. Shah jeera - 1 tbsp

6. Black pepper corns - 10

7. Cloves - 4

8. Green cardamom - 4

9. Cinnamon - 1 inch

10.black cardamom - 2

11. Whole dry red chillies - 4 ( de seed to reduce heat)

12. Khuskhus/poppy seeds - 1 tbsp

13. Almonds - 10

14. Refined oil - 5 tbsp

15. Salt to taste

16. Turmeric powder - 1 tsp

17. Red Kashmiri chilly powder - 2 tbsp( for colour,optional)

I did not get dagad phool / stone flower and have also added turmeric powder and Kashmiri chilly powder to get the bright red colour without the excessive heat of adding too many chillies.

Also I have used almonds instead of dry coconut due to unavailability in my nearby shop.

Method

In a pressure cooker,fry sliced onion till pink in colour. Drain and keep aside. In the same oil,add all the spices from number 5 to number 12 and stir fry till they start releasing aroma. Drain and keep aside. I know khuskhus will be difficult to take out completely,so no problem if some of it stays in the oil. In the same oil add mutton pieces and stir fry in low flame for 7-8 mins. In the meanwhile blend onion fry,ginger,garlic,fried spices,almond with some water. After frying the mutton add this spice paste into the mutton. Add turmeric powder,red Kashmiri chilly powder and stir fry in low flame for 15-20 mins stirring ocaassionally,cooking keeping it covered. Now add salt,water 1 cup and pressure cook till done. Serve hot.