Banjari Gosht
A robust and spicy Rajasthani mutton curry inspired by the nomadic desert tribes. Slow-cooked with yogurt, garlic, and rustic whole spices, it delivers an intensely smoky and rich flavor profile.
70min
Total Time
4
Servings
Rajasthani
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan or pressure cooker until smoking point, then let it cool slightly.
2
Add cumin seeds, black cardamom, cloves, cinnamon, and dried red chilies, allowing them to crackle in the hot oil.
3
Add the finely chopped onions and sauté until golden brown.
4
Stir in the ginger-garlic paste and cook for another two minutes until the raw aroma disappears.
5
Add the mutton pieces and sear them well on medium-high heat until they change color and brown slightly.
6
Lower the heat and add turmeric powder, coriander powder, red chili powder, and salt. Mix thoroughly.
7
Whisk the yogurt and add it gradually to the pan while continuously stirring to prevent curdling.
8
Cover and cook on low heat (or pressure cook for 4 to 5 whistles) until the mutton is tender and the oil separates from the gravy.
9
Sprinkle garam masala and garnish with freshly chopped coriander leaves before serving hot with chapati or bajra roti.
Ingredients
500 grams mutton, cut into pieces
1 cup plain yogurt, whisked
2 large onions, finely chopped
1 tablespoon ginger-garlic paste
3-4 dried red chilies
2 tablespoons mustard oil
1 teaspoon cumin seeds
2 black cardamom pods
3-4 cloves
1 cinnamon stick
1.5 tablespoons coriander powder
1 teaspoon turmeric powder
1.5 teaspoons red chili powder
1 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.