Mutton Saagu

Method

1. 1

   Marinate mutton: Cut 750g mutton into medium pieces. Mix with 1 cup yogurt, 1.5 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, half tsp turmeric, 1 tsp saagu masala and salt. Marinate 1 hour.

2. 2

   Make saagu masala: Grind 1 cup fresh grated coconut, 4 green chillies, 1 tbsp coriander seeds, 1 tsp cumin, 1 tsp fennel, 4 cloves, 2 cardamoms and 1 cinnamon piece to a smooth paste.

3. 3

   Pressure cook mutton: Add marinated mutton with half cup water. Pressure cook 5-6 whistles until tender.

4. 4

   Fry onions: Heat 3 tbsp oil. Add 2 finely chopped onions. Cook 10-12 minutes until golden.

5. 5

   Add ginger-garlic: Add 1 tbsp ginger-garlic paste. Fry 2 minutes.

6. 6

   Add saagu masala paste: Add the ground saagu paste. Fry on medium heat 6-8 minutes until oil separates.

7. 7

   Add cooked mutton: Add the pressure-cooked mutton with its stock. Mix well.

8. 8

   Simmer: Cook on medium heat 12-15 minutes until the gravy is thick and fragrant.

9. 9

   Add garam masala: Add 1 tsp garam masala. Mix well.

10. 10

    Serve: Adjust salt. Mutton saagu should be thick and richly fragrant. Serve with dosa, chapati or steamed rice.