SAGAUTI 40 Chili Wonder Mutton

Posted

September 7, 2015


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image image SAGAUTI or as I like to call it…The Chaalis Chili Wonder Mutton, as a Kilo of mutton uses 40 fresh red chillies, yet only has a subtle heat in its final rendition!

PROOF: My little 8 year old son could handle it!!!

The chillies lend a delicious smoky taste that will leave you absolutely spellbound…A personal fav that I love to make, when I’m in a mood to indulge!
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Method:
For the initial preparation:

Marinate 1 kg mutton with 2 heaped tbsp of garlic paste for 30 minutes.
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Meanwhile deep fry about 4-5 medium size sliced onions and grind to paste.
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Take care to not fry them too brown,
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as they continue to cook in the residual heat and turn deeper in color!
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Also dry grind 4-5 black cardamom, 1 tbsp dhania seeds, a small piece of javitri & 4-5 laung,
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into a fine powder.
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Slit & deseed 40 fresh red chillies, remove seeds and pith.
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Till only the outer skin remains
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and immerse in cold water for 30 minutes.
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Also reserve 2-3 chillies for garnish, if u like.

Now you have the essential elements in place…
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Cooking the meat:
Heat oil, add mutton, salt and a hefty pinch of hing, and sear on high heat to seal juices for about 5-6 minutes.
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Next add the ground dry masalas and sauté for 2-3 minutes.
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Follow this by adding about 2/3 cup sour yogurt, some haldi
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and the soaked and drained red chillies.
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Cook till most of the moisture evaporates.
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Now add the onion paste
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and a little water and stir to combine.
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Cover with a tight lid, place a weight on the lid and simmer for about 2 hours…till tender, melt in the mouth and falling off the bone! If you want quicker results, you may pressure cook the meat too.
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Serve with a garnish of freshly chopped dhania and some sliced red chillies along with robust dhaba style tandoori rotis!
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PS: if you do not have access to fresh red chillies, you can substitute with soaked dry red chillies too, but remember to remove their seeds too!
Source : Bindu Singh

11 comments on “SAGAUTI 40 Chili Wonder Mutton

  1. August 7, 2015 Samjeeta mukerjee

    Will this dish be too hot &tsp icy.

    Reply
    • August 7, 2015 ruchiairen

      Since we remove the chili seeds and pith, this dish does not come out too spicy….the chillies just add a unique smoky flavor.

      Reply
  2. August 10, 2015 Valli

    Hi if we use dry red chilli then also do we need to remove the seeds from it then use or we can use it directly by soaking?

    Reply
    • August 20, 2015 ruchiairen

      You will need to remove the seeds even when you use dry red chillies in the recipe.

      Reply
  3. August 24, 2015 sumitha

    What I like most of ur blog; every question is answered . So all are doubts are cleared. Now in regards to this dish.I’m in debate with myself if 40 chillies really wouldn’t call for a Fire brigade .We are not spicy eaters at all.

    Reply
    • August 25, 2015 ruchiairen

      The only way to know…is to try! 😉
      Clue: My little son, who cannot handle much spice, loved it!

      Reply
  4. September 11, 2015 Nupur

    Hi Ruchidi,

    I am an ardent fan of your blog and have tried many recipes. Needless to say they turned out to be perfect. I would like to try this mutton dish too, and thus have a quick question. I wanted to know which type of chilies you have used in the dish, and where in US I can buy red chilies as I haven’t come across them in last two years. Thanks a lot 🙂

    Reply
    • September 15, 2015 ruchiairen

      Nupur, they are sometimes available in Patel Brothers. Otherwise you can try making this same recipe with dry red chillies.

      Reply
  5. September 19, 2015 Nupur

    I was lucky enough to get red chillies from the farmers market. Just had this mutton for lunch, and it was super delicious. I followed your recipe to the T, and it was not at all hot. Thanks a lot for the wonderful recipe.

    Reply

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