Banjara Gosht RecipeSubmitted by: Fareeda Feroz | Date Added: 1 Feb 2013
Listed in: Mutton and Lamb
Onion 200 gm (finely chopped)
Black cardamom 2
Cinnamon 1 inch piece
Cumin seeds ½ tea spoon
Ginger garlic paste 4 table spoon
Red chili powder 5 tea spoon
Coriander powder 4 tea spoon
Turmeric powder 1 tea spoon
Thick curd or yoghurt 1 cup
Oil ¼ cup
Coriander leaves to garnish
Heat oil in a pressure cooker, add all the spices from cardamom to cumin seeds.
Add onion and fry till golden brown.
Add ginger garlic paste and sauté for a while.
Add all the powders and mutton and fry for 5 minutes. When the color of mutton turns light brown, add the beaten curd and adjust the salt and water.
Close the pressure cooker and cook for 10 minutes in medium heat or until the meat is cooked.
Remove from heat and garnish with coriander leaves.
This dish goes well with roti or chappathi. Curd and crushed spices gives it a distinctive flavour. This is a traditional way of cooking goat by nomads (Banjara or gypsies).
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