Spicy Banjari Mutton Curry: Traditional Indian Flavor Explosion

Banjari Gosht: A Flavorful Indian Mutton Delight

This rich and aromatic Banjari Gosht is an exquisite mutton curry that combines traditional Indian spices with a creamy yogurt base. Perfect for a cozy meal or impressing guests, this dish is ideal for those who love bold flavors and savory dishes. Whether you’re using a regular vessel or a pressure cooker, this recipe is designed to be both delicious and easy to follow.

Ingredients

• 2 large onions, finely sliced
• 1/2 teaspoon garam masala
• 2 teaspoons red chili powder (adjust according to heat preference)
• 2 teaspoons salt (or to taste)
• 4 teaspoons turmeric powder
• 2 teaspoons coriander powder
• 1/2 cup yogurt, beaten
• 6 whole red chilies, for garnish
• 2 tablespoons ginger-garlic paste
• 150 grams mutton, cut into pieces
• 2 tablespoons oil
• 1/2 teaspoon roasted coriander seeds, crushed (for garnish)

Instructions

1. Prepare the Onions:

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   • Heat the oil in a large pan or pressure cooker over medium heat. Once hot, add the finely sliced onions.
   • Sauté the onions, stirring frequently, until they turn a deep golden brown. This should take about 10 minutes. The caramelization of onions will add a sweet and rich flavor to the curry.

2. Add Spices and Paste:

   • Add the ginger-garlic paste to the browned onions. Sauté for another 2 minutes until fragrant.
   • Stir in the garam masala, red chili powder, salt, turmeric, and coriander powder. Cook for a few minutes, allowing the spices to toast slightly and release their aroma.

3. Incorporate Yogurt and Mutton:

   • Lower the heat and gently add the beaten yogurt to the spice mixture. Stir continuously to prevent the yogurt from curdling. Cook for 2-3 minutes until the mixture is well combined.
   • Add the mutton pieces to the pan, ensuring they are coated well with the spice and yogurt mixture. Cook for an additional 5 minutes, allowing the mutton to brown slightly.

4. Simmer to Perfection:

   • If using a regular vessel, cover the pan and let the mutton cook on low heat for about 35-40 minutes, or until it becomes tender. Stir occasionally and add water if necessary to maintain a saucy consistency.
   • If using a pressure cooker, cover and cook for 1 whistle on high heat. Then, reduce the heat and cook for an additional 7 minutes on simmer. Allow the pressure to release naturally before opening the lid.

5. Final Touches:

   • Once the mutton is cooked and tender, garnish with crushed roasted coriander seeds and whole red chilies. These garnishes will add a wonderful texture and a touch of heat to the dish.

6. Serve and Enjoy:

   • Serve the Banjari Gosht hot with steamed rice, naan, or roti. Enjoy the rich flavors and delightful aroma of this traditional Indian curry that’s sure to impress.

Nutritional Information (Per Serving)

• Calories: 489.1 kcal
• Fat: 31.3 g
• Saturated Fat: 11.1 g
• Cholesterol: 124.9 mg
• Sodium: 130.9 mg
• Carbohydrates: 16.9 g
• Fiber: 2.9 g
• Sugar: 8.7 g
• Protein: 35.6 g

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 4

Enjoy this hearty and flavorful Banjari Gosht that’s sure to become a favorite in your recipe collection. Perfect for any occasion, this dish embodies the essence of Indian culinary tradition with every bite. 🌟🍛🍽️