Spicy Banjara Mutton Curry


Rajasthani cuisine is known to be spicy & very rich in taste. It consists of some great non-vegetarian dishes.

Here is a hot recipe for you to enjoy, made with mutton in rich yoghurt gravy. The beauty of this recipe is that includes freshly grounded whole spices, giving a very delicious taste with mouth-watering aroma.

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                Total Time                    Yields

20 mins                  45 mins              1 Hour 05 mins              3-4 Serving


Mutton – 500 grams (washed, cleaned 7 cut into pieces)

Onion – 1 large (thinly sliced)

Ginger-garlic paste – 2 tablespoon

Lime juice – 2-3 teaspoon

Curd or yoghurt – 2 cups (whisked well to have a smooth texture)

Whole red chili – 2

Cumin seeds – ½ teaspoon

Coriander seeds – ½ teaspoon (roasted & coarsely crushed)

Mace – 2

Cardamom big –2

Cardamom small green –3

Cinnamon – 1

Whole black pepper corns – 4

Cloves – 3

Salt per taste

Coriander powder – 1 teaspoon

Turmeric powder – 1 teaspoon

Chili powder – 1 teaspoon

Extra virgin olive oil – 2 tablespoon

Water – 2 ½ cups


  • Wash and clean the mutton pieces properly and then pressure-cook in water with salt. Switch off the heat after pressure comes twice.
  • Roast the whole spices (cumin seeds, mace, cardamoms, cinnamon, cloves, pepper cons) without any oil in a pan and then grind them to make fresh powder garam masala.
  • Heat oil in a wok and add whole dry chili for 1-2 minutes, make it crisp and add onions, fry till onions start turning brown. Now add the ginger-garlic paste along with dry spices – turmeric powder, coriander powder & freshly ground spices and fry further for another 5-6 minutes.
  • Take the pressure-cooked mutton out and add to the onion & spice mix in the wok and fry for another 5-6 minutes to get mutton coated well. Now add the mutton stock (water left after boiling mutton).
  • Add the whisked yoghurt & dry roasted & crushed coriander seeds and mix well, let the mutton blend well with masala & yoghurt all together. Now blend in lemon juice too. Fry for 10-15 minutes.
  • Transfer to a serving dish. Garnish with fresh green coriander and lemon wedges.

Note: Spicy Banjara mutton can be served roti, chapatti, naan or rice, as per choice. Enjoy your yummy authentic Rajasthani dish!

Happy Cooking!!

Picture courtesy: (cook with priyanka) – great pic

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