Banjara Gosht Recipe

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Posted: 2018-02-08T21:52:40Z

As the name suggests, this unique Desi dish is prepared by prepping the meat first which gives the dish its tasty identity.

Ingredients for Preparing Meat:

  • Ghee 3 Tbsp
  • Bay leaf 1 Pc
  • Green cardamom 2 Pcs
  • Black cardamom 1 Pc
  • Cloves 4 Pcs
  • Cinnamon stick 1 Pc
  • Red chillies whole 3-4 Pcs
  • Ginger finely chopped Tbsp
  • Mutton mix boti Kg
  • Red chili Crushed Tsp
  • Coriander Roasted & crushed 2 Tsp
  • Salt Tsp
  • Water 2-3 Cups
  • Whole spice powder Tsp
  • Coriander crushed

Ingredients for Tomato Sauce:

  • Ghee 2 Tbsp
  • Onion Chopped medium 1 Pc
  • Ginger garlic paste Tbsp
  • Green chillies Chopped 2 Tbsp
  • Coriander Roasted & crushed Tbsp
  • Red chili Crushed Tsp
  • Salt Tsp
  • Tomatoes chopped 3-4 Pcs
  • Tomato paste 1 Tbsp

Directions for Tomato Sauce:

  • Heat some ghee in a wok and saute onion until its translucent
  • Now add the ginger-garlic paste, green chillies, coriander, crushed red chilli and salt while mixing it well
  • Add the tomatoes and tomato pasta and cook until the tomatoes are tender
  • Set the Tomato sauce aside as it is ready to be added to the recipe

 Directions for Banjara Gosht:

  • Boil the mutton in a pressure cooker with salt and water and set it aside after 1 whistle
  • Grind together green cardamom with mace, cinnamon, brown cardamom, black peppercorns and cumin seeds forming a garam masala
  • Take a frying pan and heat 2 tsp oil in it
  • Then fry the onion along with 2 whole red chillies
  • Add the prepared tomato sauce, ginger-garlic paste, coriander powder, turmeric powder, red chilli powder, garam masala with a dash of water then cook it for a few minutes
  • Pour the mutton stock in a bowl and put the onion masala and mutton in it
  • Now add the stock in the mutton while adding the curd and sprinkling some salt, stir the mixture
  • Now add the crushed coriander and let it simmer for 30 minutes
  • Garnish the gosht with fresh coriander and two whole chillies as it is ready to be served hot

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