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
Clean mutton, cut into small pieces and keep aside.
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.
Heat oil in a pan, add dry red chili and saute for a minute. Add finely chopped onions and saute till they become translucent.
Add ginger garlic paste and saute for 2 – 3 minutes in medium flame till the raw smell of ginger garlic goes off.
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.
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.
Cover and cook on low flame for 15 minutes.
Open the pan, add yogurt, mix well. Cook on low flame for 1 minute.
Sprinkle crushed coriander seeds on top and mix well (optional).
Garnish with coriander leaves.
Transfer to a serving bowl. Serve banjara ghost with roti or chapati.