Rajasthani Style Mutton Banjara Recipe
Embark on a culinary journey to the vibrant deserts of Rajasthan with this delectable Rajasthani Style Mutton Banjara recipe, a traditional dish that captures the essence of the region’s rich flavors and spices. Perfect for a weekend dinner, this dish combines tender mutton with a fragrant blend of spices, making it an irresistible centerpiece for any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton | 750 grams |
| Sunflower Oil | 1/4 cup |
| Onion (paste) | 3/4 cup |
| Garlic (paste) | 1 tablespoon |
| Ginger (paste) | 1 tablespoon |
| Red Chilli Powder | 2 tablespoons |
| Coriander Powder (Dhania) | 2 tablespoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Curd (Dahi/Yogurt) | 4 tablespoons |
| Coriander Seeds (roasted and crushed) | 1 teaspoon |
| Bay Leaves (Tej Patta) | 2 |
| Cloves (Laung) | 4 |
| Whole Black Peppercorns | 4 |
| Dry Red Chillies | 4 |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Salt | To taste |
Nutritional Information
| Nutritional Element | Amount per Serving |
|---|---|
| Calories | Approx. 450 |
| Protein | 35 grams |
| Carbohydrates | 10 grams |
| Fat | 30 grams |
| Fiber | 2 grams |
| Sodium | Varies depending on added salt |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: Rajasthani
- Course: Dinner
- Diet: Non-Vegetarian
Instructions
To begin making the Rajasthani Mutton Banjara, heat the sunflower oil in a non-stick wok over medium heat. Once the oil is hot, add the bay leaves, whole black peppercorns, cloves, cinnamon stick, and dry red chillies. Sauté these spices for about a minute until they release their aromatic essence.
Next, introduce the onion paste into the wok. Fry the mixture, stirring occasionally, until the raw smell of the onion dissipates, and it begins to turn a golden hue. This step is crucial as it lays the foundation for the rich flavors of your dish.
Now, add the ginger and garlic paste to the wok, continuing to sauté until it achieves a beautiful golden color and emits a delightful aroma. This combination of aromatics is a hallmark of traditional Rajasthani cooking.
Once the onion, ginger, and garlic paste is ready, it’s time to add the mutton along with the curd. Mix everything well to ensure that the mutton is coated in the spices and yogurt. Increase the heat and cook until the moisture from the curd evaporates, allowing the spices to cling to the mutton.
At this point, sprinkle in the coriander powder, red chilli powder, and turmeric powder. Stir the mixture thoroughly to combine the spices evenly. Lower the heat and allow the mutton to cook gently until the oil starts to separate from the sides, a sign that the spices have infused well.
Add warm water as needed, ensuring the mutton is covered, and season with salt to taste. Mix everything again and then transfer the contents into a pressure cooker. Cook the mutton until it becomes tender, allowing the flavors to meld beautifully.
After cooking, carefully remove the lid of the pressure cooker and sprinkle the crushed coriander seeds over the top. Give it a gentle mix to incorporate the seeds without breaking up the mutton pieces.
Your Rajasthani Mutton Banjara is now ready to be served! This dish pairs wonderfully with Roomali Roti, soft Phulkas, or a bed of steaming rice, making it an ideal choice for a special family dinner or festive gatherings.
Enjoy the rich flavors and vibrant aromas of this traditional Rajasthani dish, and let it transport you to the heart of Rajasthan with every bite.
