Rajasthani Style Mutton Banjara Recipe
A non-veg Rajasthani recipe with mutton, sunflower oil, onion - paste. Ready in 50 min, serves 4.
Curated byPriyanka Rathore🇮🇳
Instructions
11 steps- 1
To begin making the Rajasthani Mutton Banjara recipe, heat oil in a non stick wok and add bay leaf, pepper, cloves, cinnamon and dry red chilies and sauté for a minute
mutton(750 grams)bay leaf (tej patta)(2)cloves (laung)(4)inch cinnamon stick (dalchini)(1/2) - 2
Add onion paste and fry till raw smell goes off
onion - paste(3/4 cup)garlic - paste(1 tablespoon)ginger - paste(1 tablespoon) - 3
Now add ginger garlic paste and fry it till its golden in colour and leaves a nice aroma
onion - paste(3/4 cup)garlic - paste(1 tablespoon)ginger - paste(1 tablespoon) - 4
Add mutton along with curd and mix well
mutton(750 grams)curd (dahi / yogurt)(4 tablespoon) - 5
Cook on high till curd water evaporates
curd (dahi / yogurt)(4 tablespoon) - 6
Now add coriander powder, red chilli powder, turmeric and mix well
red chilli powder(2 tablespoon)coriander powder (dhania)(2 tablespoon)turmeric powder (haldi)(1 teaspoon)coriander (dhania) seeds - roasted and crushed(1 teaspoon)dry red chilli(4) - 7
Fry on low heat till oil starts leaving from sides
- 8
Add warm water as per requirement and adjust salt to taste
salt - to taste - 9
Mix well and pressure cook the mutton till soft
mutton(750 grams) - 10
Carefully remove the lid and add crushed coriander seeds all over and give a gentle mix
coriander powder (dhania)(2 tablespoon)coriander (dhania) seeds - roasted and crushed(1 teaspoon) - 11
Serve Rajasthani Mutton Banjara along with Roomali Roti, Phulkas or Steamed rice for a weekend dinner
mutton(750 grams)
Rate this recipe
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Rajasthani Style Mutton Banjara Recipe
A non-veg Rajasthani recipe with mutton, sunflower oil, onion - paste. Ready in 50 min, serves 4.
Curated byPriyanka Rathore🇮🇳
Estimated Nutrition Highlights
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Directions
11 steps- 1
To begin making the Rajasthani Mutton Banjara recipe, heat oil in a non stick wok and add bay leaf, pepper, cloves, cinnamon and dry red chilies and sauté for a minute
mutton(750 grams)bay leaf (tej patta)(2)cloves (laung)(4)inch cinnamon stick (dalchini)(1/2) - 2
Add onion paste and fry till raw smell goes off
onion - paste(3/4 cup)garlic - paste(1 tablespoon)ginger - paste(1 tablespoon) - 3
Now add ginger garlic paste and fry it till its golden in colour and leaves a nice aroma
onion - paste(3/4 cup)garlic - paste(1 tablespoon)ginger - paste(1 tablespoon) - 4
Add mutton along with curd and mix well
mutton(750 grams)curd (dahi / yogurt)(4 tablespoon) - 5
Cook on high till curd water evaporates
curd (dahi / yogurt)(4 tablespoon) - 6
Now add coriander powder, red chilli powder, turmeric and mix well
red chilli powder(2 tablespoon)coriander powder (dhania)(2 tablespoon)turmeric powder (haldi)(1 teaspoon)coriander (dhania) seeds - roasted and crushed(1 teaspoon)dry red chilli(4) - 7
Fry on low heat till oil starts leaving from sides
- 8
Add warm water as per requirement and adjust salt to taste
salt - to taste - 9
Mix well and pressure cook the mutton till soft
mutton(750 grams) - 10
Carefully remove the lid and add crushed coriander seeds all over and give a gentle mix
coriander powder (dhania)(2 tablespoon)coriander (dhania) seeds - roasted and crushed(1 teaspoon) - 11
Serve Rajasthani Mutton Banjara along with Roomali Roti, Phulkas or Steamed rice for a weekend dinner
mutton(750 grams)
Rate this recipe
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