Banjara Gosht (Banjara Mutton Curry - Rajasthani style)

Name: Banjara Gosht (Banjara Mutton Curry - Rajasthani style)
Total time: 2700 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 500 gms. mutton on bones, curry cut; 3-4 tbsp. oil; 1 " cinnamon; 4-5 cloves; 2 bay leaves; 10-12 whole peppercorns; 4-5 dry red chilies; 2 onion, chopped; 1 tbsp. ginger-garlic paste; 1/2 tsp. turmeric powder; 1 tbsp. red chili powder; 1 tbsp. coriander powder; to taste salt; 1/3 cup yogurt, whisked; 3-4 green chilies; 1 cup hot water; 1 tsp. coriander seeds, crushed coarsely

Bethica Das @kitchen_flavours

Sharjah (UAE)

#EF - Banjara Gosht is a rustic style of mutton curry from the state of Rajasthan. Banjara refers to the gypsies and so this amazing dish has its origins from the Banjara community of India who used to prepare this easy mutton curry with few basic spices.
The dominant spice being red chili powder, coriander powder and crushed coriander seeds that is sprinkled to the end product. It is slow cooked to perfection, but I tried the easiest way by pressure cooking it. The gravy is rich and spicy and is generally served with khoba roti or any type of Indian flat bread. However, it also goes well with steamed rice or jeera rice.

Bethica Das @kitchen_flavours

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Ingredients

40-45 minutes

2-3 servings

500 gms.mutton on bones, curry cut
3-4 tbsp.oil
1" cinnamon
4-5cloves
2bay leaves
10-12whole peppercorns
4-5dry red chilies
2onion, chopped
1 tbsp.ginger-garlic paste
1/2 tsp.turmeric powder
1 tbsp.red chili powder
1 tbsp.coriander powder
to tastesalt
1/3 cupyogurt, whisked
3-4green chilies
1 cuphot water
1 tsp.coriander seeds, crushed coarsely

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Steps

40-45 minutes

1

Heat oil in a pan and temper with bay leaves, cinnamon, cloves, dry red chilies and peppercorns. Sauté for a few seconds.
2

Add the onion and sauté till light brown.
3

Now add the ginger-garlic paste & all the dry spices mixed with some water. Continue to stir fry till the oil separates.
4

Add the mutton sauté for 2-3 minutes till the mutton is well coated with the masala.
5

Then add the whisked yogurt.
6

Simmer on a low flame till the oil separates.
7

Add the hot water and green chilies.
8

Pressure cook for one whistle. Then simmer on a low flame for 20 minutes or till the mutton is tender.
9

When done, sprinkle the crushed coriander seeds.
10

Serve with steamed rice, jeera rice, naan, chapatti or tandoori roti.