Sunday, 25 December 2016

Saoji Mutton #sikandalouscuisine

This recipe is from my friend Aditya Mehendale's fabulous cookbook Rare Gems , a non vegetarian gourmet collection of recipes from all over Maharashtra. This is a must own cookbook , with seriously great recipes , photography and reading . Perhaps one of the best cookbooks I have bought in years !

Spice Paste
1/2 Cup Groundnut Oil.
8 Onions Thinly Sliced.
15 Dried Red Kashmiri Chilies.
1 Cup Grated Dried Coconut.
1 Tablespoon Coriander Seeds.
1 Tablespoon Jeera.
10 Cloves.
20 Black Peppercorns.
12 cm Length Cinnamon Sticks.
5 Bay Leaves.
1.5 Teaspoons Poppy Seeds.
1.5 Tablespoons Dried Lichen / Dagad Phool

Mutton Curry
1.2 Tablespoons Ginger & Garlic Paste - I used 1 Tablespoon each.
2 Kg Mutton.
Dhania Garnish.

Heat oil , fry onions for 2 minutes , drain onions and grind with the Spice Paste ingredients.
Use strained oil , and you will need more , heat it , fry ginger garlic paste for a minute , then spice paste mix , saute for 1-2 minutes, add mutton and salt.

Bhuno mutton for 10 minutes , then add 3-5 cups water and cook covered on low till done. I sealed my dish and baked it in the over for 60 minutes at 140C . Came out delicious !

Atul Sikand
Director, Asian Hawkers Market Pvt. Ltd.​#asianhawkersmarket
Administrator & Owner Sikandalous Cuisine
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