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BANJARA GOSHT

Cooking Time

Preparation Time : 10

Cook Time : 45

Total Time : 55

Ingredients

Serves 2

  • mutton on bone 1/2 kgs

  • onion, sliced 2 nos

  • oil. Can use ghee also. 1/4 cups

  • cloves garlic 10 nos

  • ginger 1 inch

  • dry red chilli. I have used spicy one 2 nos

  • coriander seeds 1 tsp

  • cumin seeds 1 tsp

  • black pepper 1 tsp

  • cloves 1 tsp

  • curd 100 gms

  • salt + as per taste 1 tsp

  • cardamom 3 nos

  • bay leaves 2 nos

  • stick cinnamon 1 inch

  • turmeric powder 1 tsp

  • coriander powder 1 tbsp

  • garam masala powder 1 tsp

Directions

  • 01

    Wash clean the mutton pieces &put them in pressure cooker

  • 02

    To this add 1 teaspoon salt, 1/2 teaspoon turmeric powder & 1 cup warm water. Pressure cook for 4 whistles on a medium flame

  • 03

    Dry roast coriander seeds, cumin seeds, black pepper & cloves.

  • 04

    Coarsely pound pound these roasted spuces along with ginger, garlic & dry red chilli

  • 05

    Heat oil in a pan & add green cardamom, bay leaves & cinnamon stick. Allow them to crackle

  • 06

    Now add the coarse spice mix and saute for a minute

  • 07

    Next add the sliced onions & saute until they turn golden.

  • 08

    Add the mutton pieces to this. Do not discard the mutton stock. Also add 1/4 teaspoon turmeric powder, 1 teaspoon coriander powder & 1 teaspoon garam masala

  • 09

    Saute this for 1-2 minutes.

  • 10

    Add the mutton stock & 1 cup warm water. Simmer this for 10 minutes on a low flame

  • 11

    Finally add the curd and cook until the gravy thickens.

  • 12

    Serve with jawari bhakri & rice.

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