Mutton Banjara Curry
A fiery and rustic Rajasthani curry where tender mutton is slow-cooked in a yogurt-based gravy with whole spices. This robust dish, inspired by nomadic traditions, is packed with bold flavors and a smoky aroma.
For 4 servings
5 steps. 60 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.In a large bowl, combine the mutton pieces, whisked curd, 1 tbsp of ginger-garlic paste, turmeric powder, and 1 tsp of salt.
- c.Mix thoroughly to ensure each piece of mutton is evenly coated.
- d.Cover the bowl and let it marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator for deeper flavor penetration.
- 2
Step 2
- a.Sauté Aromatics and Build the Masala Base
- b.Heat ghee in a pressure cooker over medium heat. Once hot, add the whole spices: bay leaf, cinnamon stick, black and green cardamoms, cloves, black peppercorns, and cumin seeds.
- c.Sauté for about 30-40 seconds until they become fragrant and the cumin seeds sizzle. Be careful not to burn them.
- d.Add the thinly sliced onions and fry, stirring frequently, for 10-12 minutes until they turn a deep golden brown. This step is crucial for the curry's rich color and flavor.
- e.Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Masala and Mutton
- b.Stir in the tomato puree and cook for 5-7 minutes, until the mixture thickens and you see oil separating from the masala at the edges.
- c.Reduce the heat to low to prevent the spices from burning. Add the powdered spices: red chili powder, Kashmiri red chili powder, and coriander powder. Stir continuously for 30 seconds.
- d.Add the marinated mutton along with the entire marinade to the cooker. Increase the heat to medium-high.
- e.Sauté the mutton for 7-8 minutes, stirring occasionally, until it is well-seared and the masala coats the pieces beautifully.
- 4
Step 4
- a.Pressure Cook the Curry
- b.Pour in 2 cups of hot water and add the remaining 0.5 tsp of salt. Stir everything well to combine.
- c.Secure the lid of the pressure cooker. Cook on high heat until the first whistle.
- d.After the first whistle, reduce the heat to low and cook for another 20-25 minutes (or about 5-6 whistles, depending on your cooker).
- e.Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
- 5
Step 5
- a.Finish and Garnish
- b.Once the pressure has completely subsided, carefully open the cooker.
- c.Check if the mutton is tender; it should be falling off the bone. If the gravy is too thin, simmer it uncovered for 5-10 minutes to reach your desired consistency.
- d.Stir in the garam masala and fresh lemon juice. Check for seasoning and add more salt if needed.
- e.Let the curry rest for 10-15 minutes to allow the flavors to meld. Garnish with freshly chopped coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use bone-in mutton pieces as the bones add immense richness and depth to the gravy.
- 2The browning of the onions is key. Be patient and cook them until they are a deep golden brown for the best taste and color.
- 3Always use hot water when adding it to the curry. This maintains the cooking temperature and ensures the mutton remains tender.
- 4For a traditional smoky flavor (dhungar method), place a small steel bowl in the center of the finished curry, add a piece of red-hot charcoal, pour a teaspoon of ghee over it, and immediately cover the pot for 2-3 minutes to trap the smoke.
- 5Using freshly ground spices will significantly enhance the aroma and flavor of the dish compared to pre-packaged powders.
- 6The flavor of this curry improves the next day. Consider making it ahead of time.
Adapt it for your goals.
Vegetarian
Replace mutton with 400g of paneer, 500g of mixed mushrooms, or 1 can of young green jackfruit. Adjust the cooking time significantly; paneer needs only a few minutes of simmering, while jackfruit will need about 15-20 minutes in the pressure cooker.
SpicierSpicier
Increase the amount of green chilies and red chili powder. You can also add 1-2 dried red chilies along with the whole spices for an extra layer of heat.
CreamierCreamier
For a richer, slightly milder gravy, blend 10-12 soaked cashews into a smooth paste and add it along with the tomato puree.
Different MeatDifferent Meat
This recipe works well with lamb or even chicken. For chicken, reduce the pressure cooking time to about 10-12 minutes (2-3 whistles).
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Boosts Iron Levels
This dish provides a significant amount of heme iron from the mutton, a form that is easily absorbed by the body. Iron is crucial for forming hemoglobin and preventing anemia.
Immunity-Boosting Spices
The blend of spices like turmeric, ginger, garlic, and cloves contains powerful anti-inflammatory and antioxidant compounds that help support a robust immune system.
Source of B Vitamins
Mutton is a good source of essential B vitamins, particularly Vitamin B12 and Niacin, which are vital for nerve function, energy metabolism, and maintaining healthy skin.
Frequently asked questions
One serving of Mutton Banjara Curry contains approximately 480-520 calories. The exact count can vary based on the fat content of the mutton and the amount of ghee used.