This mutton dish can be traced back to the British era in India. With an ensemble cast of authentic Indian spices and the tender mutton, this dish is prepared using minimum oil– unlike any other Indian mutton curry. It also avoids any ingredient that inhibits digestion. Despite that, this mutton preparation is delectable and goes well with white, long-grain rice. The light, aromatic gravy rich in mutton broth, special spices and potato starch will surely win the hearts of your loved ones.

Mutton Sahajiya: Ingredients

• Mutton with bones-  1 KG
• Potatoes- 5, cut each into two pieces 
• Onions- 5, medium sized, chopped 
• Tomatoes-  2
• Ginger-  1 inch
• Garlic-  8 cloves 
• Green chilly-  6 pieces
• Raw turmeric-  1 inch
• White oil-  5 spoonful
• Salt to taste
• Sugar to taste 
• Turmeric powder-  1 tsp

Ground Spices: Green cardamon, Cardamom, Black pepper, Mace, Indian bay leaves, Star Anis, Cinnamon and clove – roasted on a pan and ground together. 

Mutton Sahajiya: Recipe 

Wash and drain water off the mutton pieces. Add 2 spoonful of mustard oil, salt and turmeric water to the content. Mix well and leave the mixture for 30 minutes. 

Grate ginger, garlic, green chilly, tomato and raw turmeric; generally you make a paste of the above for other mutton preparations, but here we need to grate them. That will restrict the oil content of the preparation. 

Now mix the grated herbs and tomatoes with the mutton mix. Create a good marinade. And leave again for 30 minutes. 

Heat oil in a pan. Sprinkle turmeric and salt over the potato pieces. Mix well and then fry till they turn reddish. 

Take fried potatoes out, and fry chopped onions in the same oil. 

Once the onions develop caramel colour, pour the mutton marinade on it. Stir well and fry over a light flame. You may want to sprinkle water if the mixture gets too thick. 

After about 10 minutes of continuous stirring over a low flame, the mixture would give off oil contained in spices and herbs. 

That is the right time to transfer the whole content into a pressure cooker, add two cups of hot water, close the lid and cook for about 10-15 minutes. Then turn the burner off,  but open the lid only after about 10 minutes– this will allow the steam built inside to keep cooking for some more time.  

How would you know that you have cooked ‘Mutton Sahajiya’ right? Once you open the lid of the pressure cooker, you wouldn’t see any layer of oil floating over the mutton preparation– which is quite common in other mutton dishes.