Introduction:
Mutton Sagoti is a traditional Goan dish, deeply rooted in the culinary heritage of the region. This flavorful curry is made with tender mutton pieces slow-cooked in a rich, coconut-based gravy, infused with aromatic spices. The dish is known for its robust flavors, where the mutton is marinated and cooked to perfection, allowing the spices to penetrate and enhance the taste of the meat. Mutton Sagoti is best enjoyed with steamed rice, chapati, or bread, making it a favorite for special occasions and family meals.
SOURCE
Ingredients:
For the Marinade:
500g mutton, cut into medium-sized pieces
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 tablespoon red chili powder
1 tablespoon lemon juice
Salt to taste
For the Curry:
2 tablespoons oil or ghee
2 large onions, finely chopped
2 medium tomatoes, finely chopped
1/2 cup fresh grated coconut
1/4 cup coconut milk (optional)
2 tablespoons coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1 tablespoon red chili powder
1 teaspoon black pepper powder
2-3 green chilies, slit
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1-inch cinnamon stick
3-4 cloves
1 bay leaf
2-3 sprigs of fresh curry leaves
Salt to taste
Fresh coriander leaves for garnish
Instructions:
Marinate the Mutton:
In a large bowl, mix the mutton pieces with ginger-garlic paste, turmeric powder, red chili powder, lemon juice, and salt.
Ensure the mutton is well coated with the marinade. Cover and let it marinate for at least 1 hour, preferably overnight in the refrigerator for deeper flavors.
Prepare the Coconut Paste:
In a pan, dry roast the grated coconut until it turns golden brown. Let it cool slightly, then grind it into a smooth paste using a little water. Set aside.
Cook the Mutton:
Heat oil or ghee in a heavy-bottomed pan or pressure cooker over medium heat.
Add mustard seeds and fennel seeds. Once they start to splutter, add the cinnamon stick, cloves, bay leaf, and curry leaves.
Add the finely chopped onions and sauté until they turn golden brown.
Add Spices:
Stir in the coriander powder, cumin powder, turmeric powder, red chili powder, and black pepper powder. Cook for 1-2 minutes until the spices release their aroma.
Cook the Tomatoes:
Add the chopped tomatoes and cook until they soften and oil begins to separate from the mixture. Stir occasionally to prevent burning.
Incorporate Coconut Paste:
Add the prepared coconut paste to the pan and mix well. Cook the mixture for a few minutes, allowing the flavors to meld together.
Add the Marinated Mutton:
Add the marinated mutton to the pan, stirring to coat the meat with the masala and coconut mixture. Cook for 7-8 minutes until the mutton starts to brown slightly.
Simmer the Curry:
If using a pressure cooker, add enough water to cover the mutton, close the lid, and cook for 4-5 whistles, or until the mutton is tender.
If cooking in a regular pan, add water, cover with a lid, and let the mutton simmer on low heat for 45 minutes to 1 hour, or until the mutton is fully cooked and tender.
Finish with Coconut Milk (Optional):
Once the mutton is cooked, you can add coconut milk to enhance the richness of the gravy. Stir well and let it simmer for another 5 minutes.
Garnish and Serve:
Sprinkle garam masala powder over the curry and mix gently.
Garnish with freshly chopped coriander leaves.
Serve the Mutton Sagoti hot with steamed rice, chapati, or any Indian bread.
Conclusion:
Mutton Sagoti is a delectable dish that captures the essence of Goan cuisine with its rich, spicy, and coconut-infused flavors. The slow-cooked mutton becomes tender and flavorful, making each bite a delight. Whether for a festive occasion or a comforting family meal, Mutton Sagoti brings warmth and satisfaction to the table. Serve it with your favorite side, and enjoy the authentic taste of this Goan classic.
0 Comments