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🌟 Introduction
Sauji Mutton, also known as Saoji Mutton Curry, is a fiery and flavorful dish that hails from Vidarbha in Maharashtra. Known for its spicy, deep-colored gravy, this traditional recipe is a favorite among spice lovers and meat connoisseurs.
What makes this dish unique is the homemade sauji masala, packed with bold, roasted spices that elevate mutton to a whole new level. If you're craving a truly rustic and authentic Indian mutton curry – this one's for you!
Prep Time20 minutes
Cook Time45 minutes
Course: Main Course, Non Veg
Cuisine: Indian
Servings: 4
Cost: 100

Ingredients

For Sauji Masala (dry roast & grind):

  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 5 –6 black peppercorns
  • 3 –4 dry red chilies spicy ones
  • 1 inch cinnamon
  • 2 –3 cloves
  • 1 bay leaf
  • 1 black cardamom
  • 2 tsp poppy seeds optional
  • 1 tbsp dried coconut grated
  • 1 tsp sesame seeds

For Curry:

  • 500 g mutton bone-in preferred
  • 2 onions finely chopped
  • 1 tomato optional, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder adjust to taste
  • Salt to taste
  • 4 tbsp oil
  • Fresh coriander for garnish
  • Water as needed for gravy

Instructions

Step 1: Make Sauji Masala

  • Dry roast all masala ingredients on low heat until aromatic.
  • Cool and grind into a fine powder. Store in an airtight container.

Step 2: Cook the Mutton

  • Heat oil in a pressure cooker or deep pan.
  • Add chopped onions and sauté until golden brown.
  • Add ginger-garlic paste and cook for 2 mins.
  • Add turmeric, red chili powder, and 2 tbsp of the prepared sauji masala.
  • Add chopped tomato (if using) and cook until soft.
  • Add mutton pieces, mix well, and cook for 5–7 mins until sealed and coated.
  • Add salt and enough water for desired gravy.
  • Pressure cook for 3–4 whistles or simmer in a heavy pot until mutton is tender.
  • Check seasoning, garnish with coriander, and let it rest for 10 mins before serving.

🍽️ Serving Suggestions

  • Serve hot with jowar/bajra bhakri, chapati, or steamed rice.
  • Pair with sliced onions, lemon wedges, and buttermilk for a complete Maharashtrian experience.
  • For added spice, serve with thecha (green chili chutney) on the side.