By on April 08, 2014
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Boneless mutton 400 grams
Ginger & garlic paste 1 tablespoon
Turmeric Powder 1 teapoon
Finely chopped onion 2 medium
(200 grams)
Finely chopped 1 tablespoon
Finely chopped 1 tablespoon
Split Bengal gram 1 tablespoon
(Chana Dal)
White Rice 1 tablespoon
Cloves 15 Nos.
Black pepper corn 25 Nos.
Star flower 1 Nos.
Bay leaves 4 Nos.
Cardamom 4 Nos.
Black cardamom 1 Nos.
Dry Red chillies 12 Nos.
Coriander seeds 1 tablespoon
Cumin seeds 1 tablespoon
Salt to taste 
Oil 4 tablespoon
Mutton stock or water 2 + 2 cups
(total 1 liter) 

1. Wash, cut into pieces and marinate mutton with turmeric powder, ginger garlic paste and salt to taste. Keep aside for twenty minutes.
2. Heat four tablespoon oil in a pan and stir fry ginger and garlic for a minute, add onion and sauté till it changes colour. Remove from pan and keep aside.
3. Add to the same pan and stir fry one by one, bay leaves, cloves, black pepper corn, cardamom, black cardamom, coriander and cumin seeds and dry red chilies till fragrant. Remove from pan and keep aside.
4. Add Rice & Bengal split gram to the pan and roast it for two minutes. Remove from the pan.
5. Make a fine paste of all fried ingredients i.e fried ginger, garlic & onion, all the fried garam masala and the roasted rice & split Bengal gram by adding two cups of water. This is Saoji gravy.
6. Heat two tablespoon of oil in a cooker, add mutton pieces to it and sauté for two minutes. Add four tablespoon of Saoji gravy to it and sauté again for two minutes. Add mutton stock or water and cook to four whistles till mutton is done.
7. Add the remaining Saoji gravy and two cups of stock or water, salt to taste and simmer the gravy on slow flame for twenty minutes till gravy thickness.
8. Serve hot with Bhakris or Chappatties.

Serves 4

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