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Banjara Gosht

Prep Time:

10 Min.

Cook Time:

35 Minutes


4 Servings



About the Recipe

Banjara Gosht is made in jiffy with the simplest ingredients


  • Mutton – 1/2 kg or 500 grams

  • Onion – 3 medium finely chopped

  • ginger garlic paste – 2 tablespoons

  • SPICEBAY® Red chili powder Mild – 1 1/2 tablespoon

  • SPICEBAY® Coriander powder – 4 teaspoon

  • SPICEBAY® Turmeric powder – 1 teaspoon

  • SPICEBAY® Banjara Gosht masala-2 tbsp

  • thick curd – 1/2 cup

  • dry red chili – 5

  • coriander seeds roasted and crushed – 1 teaspoon (optional)

  • oil – 1/4 cup

  • coriander leaves – to garnish


Step 1

Clean mutton, cut into small pieces and keep aside.

Step 2

Add the cleaned mutton pieces to a pressure cooker with enough water and salt, and pressure cook for 5-6 whistles or till its cooked.

Step 3

Heat oil in a pan, add dry red chili and saute for a minute.  Add finely chopped onions and saute till they become translucent.

Step 4

Add ginger garlic paste and saute for 2 – 3 minutes in medium flame till the raw smell of ginger garlic goes off.

Step 5

Add SPICEBAY® Red chili powder, SPICEBAY® Turmeric powder, SPICEBAY® Coriander powder, the SPICEBAY® Banjara Gosht masala and saute for 2 – 3 minutes till the raw smell of masala goes off.

Step 6

Pour the mutton stock into a bowl, and add cleaned mutton pieces, to the pan, and mix well.  Add the stock also, mix well.  Add salt if necessary.

Step 7

Cover and cook on low flame for 15 minutes.

Step 8

Open the pan, add yogurt, mix well.  Cook on low flame for 1 minute.

Step 9

Sprinkle crushed coriander seeds on top and mix well (optional).

Step 10

Garnish with coriander leaves.

Step 11

Transfer to a serving bowl.  Serve banjara ghost with roti or chapati.

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