Banjara Gosht
A fiery and rustic mutton curry from the heart of Rajasthan. Tender mutton pieces are slow-cooked in a yogurt-based gravy with coarsely ground spices, delivering a smoky and robust flavor that's truly unforgettable.
For 4 servings
6 steps. 65 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.In a large mixing bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, turmeric powder, Kashmiri red chilli powder, and 1 teaspoon of salt.
- c.Mix thoroughly to ensure each piece of mutton is well-coated.
- d.Cover the bowl and let it marinate for at least 1 hour at room temperature, or preferably for 4-6 hours in the refrigerator for deeper flavor penetration.
- 2
Step 2
- a.Sauté Aromatics and Onions
- b.Heat mustard oil in a pressure cooker or a heavy-bottomed pot over medium-high heat. Wait until it just begins to smoke lightly to remove its raw pungency, then reduce the heat to medium.
- c.Add the whole spices: bay leaf, cinnamon stick, cloves, green cardamoms, and black peppercorns. Sauté for 30-40 seconds until they release their aroma.
- d.Add the thinly sliced onions and fry, stirring frequently, for 12-15 minutes until they are a deep golden brown. This step is crucial for the color and flavor of the gravy.
- 3
Step 3
- a.Build the Masala Base
- b.Add the tomato puree to the pot. Cook for 5-7 minutes, stirring often, until the mixture thickens and you see oil separating from the masala at the edges.
- c.Stir in the coriander powder, coarsely crushed coriander seeds, and coarsely crushed dry red chillies. Sauté for another minute until the spices are fragrant.
- 4
Step 4
- a.Sear and Cook the Mutton
- b.Add the marinated mutton along with all the marinade to the cooker.
- c.Increase the heat to medium-high and sear the mutton for 8-10 minutes, stirring continuously. Cook until the mutton is browned and the masala clings to the pieces.
- d.Pour in 1.5 cups of hot water and add the remaining 0.5 teaspoon of salt. Stir well to combine, scraping any bits stuck to the bottom of the cooker.
- 5
Step 5
- a.Pressure Cook to Tenderness
- b.Secure the lid of the pressure cooker. Bring it to high pressure (wait for the first whistle).
- c.Once at high pressure, reduce the heat to low and cook for 25-30 minutes.
- d.Turn off the heat and allow the pressure to release naturally, which will take about 15-20 minutes. Do not force open the lid, as this natural release process helps tenderize the meat further.
- 6
Step 6
- a.Finish and Garnish
- b.Carefully open the cooker. Check the mutton for tenderness; it should be falling off the bone. If not, pressure cook for another 5-10 minutes.
- c.Stir in the garam masala and chopped coriander leaves.
- d.Let the curry rest, covered, for at least 10 minutes to allow the flavors to meld. Serve hot with bajra roti, naan, or steamed rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use mustard oil and heat it until it's lightly smoking before adding spices. This removes its raw, pungent smell.
- 2The deep browning of the onions (birista) is key to the rich color and taste of the gravy. Be patient during this step.
- 3Always add hot water to the curry when cooking meat. Adding cold water can shock the meat and make it tough.
- 4For an even more rustic and smoky flavor, use the 'Dhungar' method. Place a small steel bowl in the center of the finished curry, add a hot piece of charcoal, pour a teaspoon of ghee over it, and immediately cover the pot for 5 minutes to trap the smoke.
Adapt it for your goals.
Meat
This recipe can be made with lamb or even chicken. If using chicken, reduce the pressure cooking time to about 10-12 minutes (or 2 whistles).
Cooking MethodCooking Method
If you don't have a pressure cooker, you can slow-cook the curry in a heavy-bottomed pot (Dutch oven). After searing the mutton, cover and cook on low heat for 1.5 to 2 hours, or until the meat is tender, stirring occasionally.
Spice LevelSpice Level
To reduce the heat, use fewer dry red chillies or opt for a milder variety like Byadgi. The Kashmiri red chilli powder is mainly for color and is not very hot.
Why this is on our healthy list.
Rich in High-Quality Protein
Mutton is an excellent source of complete protein, which is vital for building and repairing tissues, muscle growth, and maintaining overall body function.
Excellent Source of Iron
As a red meat, mutton provides a significant amount of heme iron, a form that is easily absorbed by the body. Iron is crucial for forming hemoglobin and preventing anemia.
Boosts Immunity with Spices
The recipe uses a blend of spices like turmeric, ginger, garlic, and cloves, which are known for their anti-inflammatory, antioxidant, and antimicrobial properties that help support a healthy immune system.
Frequently asked questions
One serving of Banjara Gosht contains approximately 550-650 calories, primarily from the mutton and the oil used in cooking. The exact count can vary based on the fat content of the meat.