India and its food just cannot be separated. With a wide range of regional cuisine, Indian food has so many flavours that describe its beauty. Coming to the heavenly non-vegetarian curries, there is a plethora of dishes that just cannot leave us disappointed. From Bhopali Gosht Korma to Nihari, from Doi Maach to Saag Chicken, there are so many scrumptious non-vegetarian dishes we absolutely love. Isn’t it?
Rajasthan has given us so many gems when it comes to food. Laal Mass is a non-vegetarian dish from Rajasthan that we know as fiery, spicy, colourful, and absolutely lip-smacking. Though the supremacy of Laal Maas cannot be ignored, there are some other non-vegetarian dishes as well that needs your attention. Rajasthan’s Banjara Gosht is one such dish. This non-vegetarian curry is truly a delight and is everything that a meat-lover dreams of.
Banjara Gosht is a commonly cooked dish in local households. What’s special in the dish is that in this mutton curry, the mutton is not marinated and is made with the simplest of ingredients easily available in every other kitchen. The ease and amalgamation of flavours in the dish is what makes it special and worth drooling for. When done, this curry attains a beautiful bright colour, thanks to the extensive use of spices, especially red chilies. But you can always add the spices as per your taste. Banjara Gosht goes well hot pipping rice, hot chapati or naan. Wondering about the recipe? Don’t go anywhere else but have a look below.
Ingredients
- ½ kg mutton
- 3 cups water
- 2 tbsp oil
- 1 onion (sliced)
- 5 red chilies
- 1 brown cardamom
- 3 maces
- 3 to 4 green cardamoms
- 1 cinnamon stick
- 3 tsp ginger-garlic paste
- 4 to 5 black peppercorns
- ½ tsp cumin seeds
- 1 tsp coriander leaves
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 ½ cups curd
- ½ tsp coriander seeds
- Handful of coriander leaves
- Salt to taste
Method
- Start by boiling the mutton in a pressure cooker with water and a pinch of salt. Let it cook and turn off the flame after one whistle.
- Take a mixer jar and grind cinnamon, cardamom, mace, black peppercorns and cumin seeds together. Form a masala and keep it aside.
- Heat a pan and add oil. Add red chilies and onions. Sauté until the onions attain brown colour.
- Then, add ginger-garlic paste, coriander powder, turmeric powder, red chili powder, garam masala and dash of water. Stir and cook.
- Then, add mutton to the masala and keep mutton stock in a separate bowl. Mix everything together.
- After 1 minute, add mutton stock and stir.
- Add whisked curd and salt. Also, add crushed coriander.
- Let it simmer for 25 to 30 minutes.
- When done, garnish with coriander leaves and red chilies.
- Serve hot!
