Banjara Gosht

Chef: Aditya Bal
Lamb-Indian-Non Veg

½ kg mutton, 2 tbsp oil, 2 cups of water, 1 onion - sliced, 4 whole red chillies, 2-3 pieces mace, 1 brown, cardamom, 2-3 green cardamom, 1 stick of cinnamon, 4-5 black peppercorns, ½ tsp cumin seeds, 3 tsp ginger-garlic paste, 1 tsp coriander powder, 1 tsp turmeric powder, 1 tsp red chilli powder, 1½ cups of curd, ½ tsp coriander seeds - roasted and crushed fresh coriander, salt to taste.


Boil the mutton in a pressure cooker with some salt and water. Keep aside after 1 whistle.

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 onion with 2 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 and let it simmer for 30 minutes.

Garnish with fresh coriander and 2 whole red chillies and serve hot