Banjara literally translates to Gypsy. Banjara Gosht is cooking goat gypsy style where the spices are not ground into a smooth powder but pounded coarsely using a pestle. This dish is heavily influenced by Hyderabad style of cooking. The freshly pounded spices gave it a real authentic flavor.
I got this recipe of Banjara Gosht by Chef Aditya Bal from his NDTV cooking show Chak Le India. The dish is simple, easy to make, has a nice thick gravy, and really tasty.
A little heads up :- The next time I make it, I will surely reduce the amount of curd to 1/2 cup because it was a little too sour for our taste. I would suggest that you start off with half a cup curd and keep adding more to suit yourselves.
- 750 grams mutton/lamb (preferably leg piece)
- 3 tablespoons oil
- 2 cups of water
- 2 onions – sliced
- 4 whole red chillies
- 2-3 pieces mace
- 1 brown cardamom
- 2-3 green cardamom
- 1 stick of cinnamon
- 8-10 black peppercorns
- ½ teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons red chilli powder
- ½ cup curd ( the actual recipe calls for 1½ cups!)
- ½ teaspoon coriander seeds – roasted and crushed (I didn’t use any)
- fresh coriander
- salt to taste
Boil the mutton in a pressure cooker with some salt and water. Keep aside after 3 whistles.
Grind the mace, green cardamom, cinnamon, brown cardamom, black peppercorns and cumin seeds together making the garam masala.
Heat 2 tsp of oil in a pan and lightly brown the onions with all the 4 whole red chillies.
Add the ginger-garlic paste, coriander powder, turmeric powder, red chilli powder, garam masala and a dash of water.
Stir and cook for a few mins.
Pour the mutton stock in a bowl and add the mutton to the onion masala. Mix well.
Now add the stock to the mutton and stir. Sprinkle some salt and add the curd.
Add the crushed coriander (if using) and let it simmer for 30 minutes.
Garnish with fresh coriander and serve hot.