A jet-black, intensely spiced mutton preparation from the Saoji community of Nagpur in Vidarbha — made with a specific dark masala of charred onions, charcoal-toasted spices and a fearsome quantity of dried red chilli. One of the spiciest regional preparations in India.
Ingredients
700 g mutton — bone-in pieces
For the Saoji masala (the black paste):
4 large onions — halved and charred directly on a flame until very black on all cut surfaces
1 whole garlic bulb — roasted on flame until charred
10 to 14 dried red chilli (authentic Saoji is very hot)
Char the onions and garlic: Place onion halves cut-side down directly on a gas flame or a hot griddle. Let them char completely black on the cut surfaces — 5 to 7 minutes. The charring is not burning accidentally; it is deliberate and essential. Char the garlic bulb on flame until the skin is completely black. Cool, peel and keep.
Dry roast all spices: Dry roast coriander seeds, cumin seeds, black pepper, cloves, black cardamom, cinnamon and stone flower until very fragrant and slightly darkened.
Grind the black masala: Grind charred onion, peeled charred garlic, dried red chilli, all dry roasted spices, mace and 2 tbsp oil together. Add water gradually. Grind for 4 to 5 minutes to a very smooth, dark paste. The paste will be dark from the charred onion and coconut — this is correct.
Heat oil: Heat 3 tbsp oil in a heavy pot on high.
Add the mutton: Add mutton pieces directly to the hot oil. Sear on high heat for 5 minutes until browned.
Add the Saoji masala: Add all the ground black masala paste. Stir aggressively — the paste will splutter and spit from the hot oil. Cook on medium heat stirring continuously for 8 minutes until the paste darkens further and the oil separates.
Add water and salt: Add 2.5 cups hot water and salt. Bring to a boil.
Slow cook: Cover and cook on medium-low heat for 50 to 55 minutes until mutton is fully tender.
Adjust consistency: Open the lid. The Saoji curry should be medium-thick and very dark in colour. Cook uncovered 5 minutes if too thin.
Serve: Serve with rice or bhakri. Warn diners — authentic Saoji is intensely spiced.
Note: Saoji cuisine is from the Saoji (Halba Koshti) weaver community of Nagpur in Vidarbha region. The characteristic jet-black colour and extreme heat of Saoji preparations comes from the deliberate charring of onions and garlic directly on flame — a technique not found in other Indian cuisines. Nagpur's Saoji restaurants are considered the best places to experience this specific preparation and attract visitors from across Maharashtra.