Banjara Gosht

Make this lovely dish, and fall in love with it. Banjara Gosht recipe

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Tomato Sauce:

  • Ghee 2 tbs
  • Pyaz (Onion) Chopped 1 medium
  • Adrak lehsan paste (Ginger garlic paste) ½ tbs
  • Hari mirch (Green chilies) Chopped 2 tbs
  • Dhania (Coriander) Roasted & crushed ½ tbs
  • Lal mirch (Red chili) Crushed ½ tsp
  • Namak (Salt) ½ tsp or to taste
  • Tamatar (Tomatoes) chopped 3-4
  • Tomato paste 1 tbs

Prepare Meat:

  • Ghee 3 tbs or as required
  • Tez paat (Bay leaf) 1
  • Hari elaichi (Green cardamom) 2
  • Badi elaichi (Black cardamom) 1
  • Laung (Cloves) 4
  • Darchini (Cinnamon stick) 1
  • Lal mirch (Red chilies) whole 3-4
  • Adrak (Ginger) finely chopped ½ tbs
  • Mutton mix boti ½ kg
  • Lal mirch (Red chili) Crushed ½ tsp
  • Dhania (Coriander) Roasted & crushed 2 tsp
  • Namak (Salt) ½ tsp or to taste
  • Pani (Water) 2-3 Cups or as required
  • Garam masala powder (Whole spice powder) ½ tsp
  • Dhania (Coriander) crushed


For Tomato Sauce:

In wok,heat ghee,add onion and sauté until translucent.

Add ginger garlic paste,green chilies,coriander,red chili crushed and salt,mix well.

Add tomatoes,tomato paste and cook until tomatoes are tender and set aside.

For Prepare meat:

In wok,ad ghee and let it melt,add bay leaf,green cardamom,black cardamom,cloves,cinnamon sticks,
whole red chilies and ginger,saute for 1 minute.

Add mutton and mix well until meat changes color.

Add red chili crushed,coriander and salt,mix well.
Add water,bring it to boil,cover and cook until meat is tender (25-30 minutes) and cook on high flame until water is reduced.

Add prepared tomato sauce in meat and mix well.

Sprinkle whole spice powder,coriander and serve.

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