About the Recipe
Banjara Gosht is made in jiffy with the simplest ingredients
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
Preparation
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.