Learn how to make Saoji Mutton Kheema recipe at home with Chef Smita on Ruchkar Mejwani.

If you are a fan of Nagpur special Saoji Recipes then you don’t want to miss Saoji Mutton Keema Recipe on our channel by Chef Smita.

Saoji mutton keema is a variation Daal of a keema cooked with the same masala used in Saoji mutton. It turned out to be surprisingly tasty.
This is a traditional recipe of Nagpur which belongs to saoji society. This is a good variation for people who love to eat Non-veg spicy food. This comes from Nagpur region where there is a large Saoji community and their cuisine is supposed to be very traditional and spicy. Majority of the saoji people are non-vegetarian and hence preparation of a variety of meat dishes is very common in the community.

Watch our video to learn how to make Saoji Mutton Kheema at home, and don't forget to share your feedback in the comments section below.
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Ingredients:
½ kg Mutton Minced
1 cup Coriander Leaves
5-6 Garlic Cloves (chopped)
1 Inch Ginger
1 tbsp Red Chilli Powder
Salt
Extra ½ tsp Red Chilli Powder (optional)
10 tbsp Oil

For Coconut Mixture
1 cup Coconut (grated)
¼ cup Coriander Leaves
2 Garlic Cloves
½ Inch Ginger
½ Inch Cinnamon Stick
1 Black Cardamom
5 Cloves
10 Black Peppers

1 tbsp Red Chilli Powder
1 tsp Garam Masala Powder
2 Tomatoes (puree)
Salt

Coriander Leaves (for garnishing)

Method: Let’s start with Grinding Coriander Leaves, Garlic Cloves (chopped), Inch Ginger. Next grind them without adding Water now add this Pate to Mutton mince (as shown in the video) with Red Chilli Powder, Salt (as per the taste). Now mix it all together add Red Chilli Powder (optional) and grind it into a nice paste without Water. Next, heat up the Oil in the Kadai then in the meantime make small balls of this mince, make sure all the balls are of the same size. Next, put them in the Oil one by one on low flame. Now cover it and let it cook for 15 minutes on medium flame. Next, let’s prepare Coconut mixture for which add Coconut (grated) in the grinder with Coriander Leaves, Garlic Cloves, Ginger, Cinnamon Stick, Black Cardamom, Cloves, Black Peppers. Next, grind them properly then add little Water and grind it again to a fine paste. Now add Red Chilli Powder to Mutton Balls with Garam Masala Powder, Tomatoes (puree) and stir it slowly. Now add the Mixture to Mutton balls, mix it again properly then add Salt. Next, cover it and let it cook for 3-4 minutes and after 4 minutes add Coriander leaves for garnishing, now your Saoji Mutton Kheema is ready to serve.

Serve: 2 People