Banjara Gosht (Traditional Rajasthani Tribal Mutton Curry)

By Chef Avtar Singh Rana

Serves: 4–6
Preparation Time: 30 minutes
Cooking Time: 1.5–2 hours

Ingredients

For the Mutton

• 1 kg mutton (bone-in, medium pieces)
• 3 tbsp mustard oil
• 2 large onions, sliced
• 2 tbsp ginger-garlic paste
• 1 cup yogurt (whisked)

Whole Spices

• 2 bay leaves
• 4 green cardamoms
• 4 cloves
• 1-inch cinnamon stick
• 1 tsp cumin seeds

Ground Spices

• 2 tbsp coriander powder
• 1 tsp turmeric powder
• 2 tsp Kashmiri red chili powder
• 1 tsp red chili powder
• 1 tsp black pepper powder
• Salt to taste

Fresh Ingredients

• 3 green chilies, slit
• 1 tbsp fresh ginger julienne
• Fresh coriander leaves for garnish

Method

1. Heat mustard oil in a heavy-bottomed pot until it reaches smoking point. Reduce heat.
2. Add cumin seeds, bay leaves, cardamom, cloves, and cinnamon. Sauté until aromatic.
3. Add sliced onions and cook until deep golden brown.
4. Stir in ginger-garlic paste and cook for 2–3 minutes.
5. Add turmeric, coriander powder, red chili powder, black pepper, and salt. Cook briefly.
6. Add mutton pieces and sear on high heat for 8–10 minutes until lightly browned.
7. Lower the heat and mix in whisked yogurt gradually, stirring continuously.
8. Add green chilies and cook until the oil separates from the masala.
9. Pour in 2–3 cups hot water, cover, and simmer for 90–120 minutes until the meat is fork-tender.
10. Adjust seasoning and cook uncovered for 10 minutes to achieve a rich, rustic consistency.
11. Garnish with ginger julienne and fresh coriander.

Chef Avtar Singh Rana’s Traditional Touch

The authentic Banjara style relies on slow cooking over low heat, allowing the mutton to absorb the flavors of mustard oil, yogurt, and earthy spices. Traditionally, Banjara tribes cooked the dish in heavy iron pots over wood fire, creating its distinctive smoky and robust flavor.

Serving Suggestion

Serve hot with:

• Bajra Roti
• Tandoori Roti
• Missi Roti
• Steamed Basmati Rice
• Sliced onions and green chilies

“Bold, Rustic, Aromatic, and Rich — a true taste of Rajasthan’s tribal heritage.”
– Chef Avtar Singh Rana