How to make Rajasthani Mutton Banjara | Banjara Gosht by for the love of food.

Shabnam K Rafik
Dec 29, 2020
2 min read

Sharing my delicious, simple yet rich, Rajasthan style mutton banjara. For a Happy yet complete meal, do include this recipe in your checklist ✅

A tasty, aromatic curry loaded with an explosion of flavors of whole & ground spices with a blend of mutton.

Ingredients to make Prawn Biryani

tsp= teaspoon: tbsp= tablespoon : s= small : m=medium : 1 cup=150 ml

750 gms Mutton

1/2 cup Oil

3 M Onion

2 Tbsp Ginger & Garlic Paste

2 M Tomato

1/2 cup Yogurt

1 tsp Turmeric powder

2 tbsp Kashmiri Red Chilli Powder

2 tbsp Corriander powder

2 mugs Warm Water

Salt to taste

1/2 Garam Masala Powder

1 tsp Coriander seeds, roasted and crushed

Whole Spices :

5 Clove

3 s Bay leaves

2 s Cinnamon

2 Star Anise

5 Kashmiri Red Chilli

1 Black Cardamom

1-inch Cinnamon

1 tsp Pepper

Methods to make Rajanstani Mutton Banjara

In a heavy bottom pan, heat oil and ghee on medium flame.
sauté bay leaf, Star anise, Black cardamom, pepper, cloves, cinnamon and Kashmiri dry red chillies for a minute.
Add the onion and fry until translucent.
Now add the ginger & garlic paste and fry it until it leaves a good aroma.
Add, the tomato and sauté until it is mushy and well blended.
Add the mutton and the curd and blend well.
Cook on the high heat until the curd water evaporates.
Now add the turmeric powder, the red chilli powder, the coriander powder, and the salt. Mix well.
Fry on low heat until the oil begins to leave the sides.
Add some warm water. Mix well and close the lid until the mutton turns soft.
Carefully remove the lid, add the Garam masala powder and the small-sized roasted, crushed coriander seeds and mix gently.

My Tips

The main ingredient of this recipe is Kashmiri dry chilli and small size coriander.
Oil and ghee give a good flavour.
You can use onion paste instead of onion
Use the home-made ginger & garlic paste. If you are using store brought then use low or vinegar free ginger and garlic paste.
Before adding water and grounded powders let the curd water evaporates. Otherwise, the taste would be different.
It is important to add warm water.
You can slow cook or pressure cook the mutton until it's tender. I prefer a slow cook.
Using small-sized roasted and crushed coriander seeds ONLY.
Serve Rajasthani Mutton Banjara with roomali roti, steamed rice or any Indian chillas for a great meal.