Hellow guys, Welcome to my website, and you are watching Saoji Mutton Recipe | Nagpur Special | झणझणीत सावजी मटन | Chef Sanjyot Keer. and this vIdeo is uploaded by Your Food Lab at 2023-10-11T06:24:00-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Saoji Mutton Recipe | Nagpur Special | झणझणीत सावजी मटन | Chef Sanjyot Keer |
| Video Uploader | Video From Your Food Lab |
| Upload Date | This Video Uploaded At 11-10-2023 09:24:00 |
| Video Discription | Full written recipe for Saoji Mutton Prep time: 15-20 minutes Cooking time: 1.5 hrs Serves: 5-6 people Ingredients: Vatan (paste) OIL | तेल 2 TBSP CINNAMON | दालचीनी 3 INCH GREEN CARDAMOM | हरी इलायची 6 NOS. BLACK CARDAMOM | बड़ी इलायची 4 NOS. BLACK PEPPERCORNS | साबुत काली मिर्च 10 NOS. STAR ANISE | चकरी फूल 1 NO. CLOVES | लौंग 12 NOS. CUMIN SEEDS | जीरा 2 TBSP CARAWAY SEEDS | शाही जीरा 2 TSP CORIANDER SEEDS | साबुत धानिया 1/4 CUP NUTMEG | जयफल 1/4 NO. MACE | जावित्री 1 NO. BYADGI CHILLI | बैडगी मिर्च 8 NOS. RICE | चावल 1 TBSP ROASTED CHANA DAL | भुनी हुई चना दाल 2 TBSP BAY LEAF | तेज पत्ता 3 NOS. STONE FLOWER | पत्थर के फूल A SMALL HANDFUL POPPY SEEDS | खस खस 1 TBSP WHITE SESAME SEEDS | सफेद तिल 2 TBSP OIL | तेल 1 TBSP ONION | प्याज़ 4 MEDIUM SIZED. (SLICED) DRY COCONUT | सूखा नारियल 1/4 NO. WATER | पानी AS REQUIRED Ginger Garlic Paste GARLIC | लेहसुन 25-30 CLOVES GINGER | अदरक 4-5 INCH FRESH CORIANDER | हरा धनिया A SMALL HANDFUL Final Cooking OIL | तेल 1/2 - 1 CUP TURMERIC POWDER | हल्दी पाउडर 1/2 TSP SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 3 TBSP WATER | पानी AS REQUIRED MUTTON | मटन 1.5 KG SALT | पानी TO TASTE WATER | पानी AS REQUIRED FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Set a large pan over high heat & once it gets hot add the oil & let the oil heat it up as well. Once the oil get hot, lower the flame & add cinnamon, green cardamom, black cardamom, black peppercorns, star anise, cloves, cumin seeds, caraway seeds, coriander seeds, nutmeg & mace, stir well & then add byadgi red chillies, rice, roasted chana dal, bay leaf & cook the whole spices over medium low flame for 3-4 minutes. Further add stone flower, poppy seeds & white sesame seeds, stir & cook further for 1-2 minutes. Transfer the whole spices into a bowl & set them aside to cool down. Add some more oil into the same pan & add the sliced onions, stir & cook them over high flame until they turn light golden brown & then transfer them into a bowl & set it aside. Lastly char the dry coconut over direct flame using a pair of tongs or a fork, then place it onto a chopping board & cut in into small pieces once cooled. Once the spices & onions cool down to room temperature, add them into a mixer grinder jar along with the chopped dry coconut, add some water & grind everything into a fine paste, don’t add a lot of water this paste needs to be thick. Add the garlic, ginger & fresh coriander in a mixer grinder jar along with some water & grind it into a fine liquidy paste. Set a handi or any heavy bottomed vessel over high flame & add oil, once the oil gets hot add the garlic & ginger paste, stir well & cook for 2-3 minutes over high flame. Then lower the flame & add turmeric powder & spicy red chilli powder, stir well & immediately add the prepared paste, stir well & cook until the oil get separated, the paste will darken in colour & turn crumbly, this process will take upto 15 minutes, make sure you keep stirring the masala. Once the paste turns crumbly & all the oil gets separated, add the mutton, stir well to coat it with the masala & cook over high flame for 5-6 minutes. Further place a large parat on the handi to cover it & pour water into it, lower the flame & cook the mutton until it releases it water, this process will take around 10-12 minutes. Once all the water from the mutton is released, add the heated-up water from the parat into the handi & stir well, the consistency of the mutton should be semi thick. then place the parat back to cover the handi & pour fresh water into it. Cook the mutton over low flame until its tender, the cooking time will depend on the quality of the mutton. You will need to stir twice or thrice throughout the process, make sure you don’t remove the lid frequently. Once the mutton has cooked, taste the gravy & adjust the salt if required. You can adjust the consistency of the gravy at this stage, you like it a bit thicker then cook it over high flame until the desired consistency or if you like it a bit thinner then add hot water as required & cook for 4-5 minutes. Lastly add fresh coriander & stir. Your hot, spicy & flavorful saoji mutton is ready. Kala Mutton - https://youtu.be/7oJZ1rxLkIQ?si=OLPSZArSIvDvfpuJ #YFL #SanjyotKeer #mutton The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Vatan (paste) 1:14 Mutton Cooking 6:59 Plating 14:27 Outro 16:20 |
| Category | People & Blogs |
| Tags | Recipes | Comfort food | Street food | Indiancuisine |
