Why did my yogurt curdle in the gravy?

Yogurt usually splits if added over high heat or without stirring. Lower the heat, use well-whisked yogurt, and mix continuously as you add it.

How do I know when the mutton is done?

The meat should be tender enough to yield easily when pressed with a spoon or fork, but it should still hold its shape on the bone.

Can I prepare Mutton Banjara Curry in advance?

Yes. In fact, the curry often tastes better after a few hours or the next day because the spices settle into the meat and gravy.

How should I store and reheat leftovers?

Cool completely, refrigerate in a covered container, and reheat gently on the stovetop with a splash of water if the gravy has thickened too much.

Can I use frozen coconut instead of fresh coconut?

Yes, thaw it first and roast it lightly just as you would fresh coconut so the curry still gets that nutty depth.

Home / Recipes / indian / Mutton Banjara Curry

indianMediumnon vegetariangluten free

Mutton Banjara Curry

RATING

4.5/5(68)

TASTE SCORE

8/10

A rustic, spice-forward mutton curry with tender meat simmered in an onion, tomato, yogurt, and coconut-based gravy. It has the deep warmth of whole spices and the rich, hearty feel that makes it perfect with roti or rice.

PREP

20m

COOK

55m

SERVES

1 KATORI

604 cal

SERVINGS

METHOD · 9 STEPS

prep · ~7 min
Prepare the coconut base.
1.Heat a small pan over low heat.
2.Add grated coconut and roast until lightly golden and fragrant, 2 to 3 minutes.
3.Cool slightly, then grind with a little water into a smooth paste.
TIPRoast the coconut gently; dark coconut can make the gravy taste bitter.
saute · ~9 min
Cook the whole spices and onions.
1.Heat oil in a pressure cooker over medium heat.
2.Add bay leaf, cinnamon, green cardamom, cloves, and cumin seeds.
3.Let them sizzle for 20 to 30 seconds.
4.Add sliced onion and cook until deep golden, 7 to 8 minutes.
TIPWell-browned onions give this curry its deep color and fuller flavor.
saute · ~8 min
Build the masala.
1.Add ginger-garlic paste and green chili, then sauté for 1 minute.
2.Add chopped tomato and cook until soft and pulpy, 5 to 6 minutes.
3.Stir in coriander powder, red chili powder, turmeric powder, black pepper, and salt.
4.Cook the masala for 1 minute, stirring so the spices do not catch.
mix · ~4 min
Add yogurt and coconut paste.
Lower the heat and add whisked yogurt, stirring continuously so it blends smoothly. Mix in the roasted coconut paste and cook for 2 to 3 minutes until the masala looks thick and glossy.
TIPKeep the heat low when adding yogurt to prevent curdling.
saute · ~8 min
Coat the mutton in the masala.
Add the mutton pieces and stir well so every piece is covered in the spice mixture. Cook for 6 to 8 minutes, stirring often, until the meat loses its raw color and starts to release its juices.
pressure cook · ~25 min
Pressure cook the curry.
Pour in water and scrape the bottom well. Close the cooker and cook on medium heat for 20 to 25 minutes, or until the mutton is tender.
TIPCooking time can vary with the cut and age of the meat; add a little more time if needed.
simmer · ~8 min
Finish the gravy.
Open the cooker once the pressure drops. Add garam masala and simmer uncovered for 6 to 8 minutes until the gravy thickens and the oil lightly rises on top.
garnish
Garnish with coriander leaves.
serve
Serve hot with roti, naan, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the coconut only to light golden; over-browned coconut can make the curry taste bitter.
2
Brown the onions deeply and evenly, because they form the base color and sweetness of this Banjara-style gravy.
3
Whisk the yogurt well and add it on low heat, stirring constantly so the gravy stays smooth instead of splitting.
4
After adding water, scrape the cooker bottom thoroughly to loosen any stuck masala and prevent scorching under pressure.
5
If the mutton is still firm after pressure cooking, add a splash of hot water and cook for a few more minutes rather than boiling hard uncovered.
6
Let the curry rest for 10 to 15 minutes before serving; the mutton absorbs the masala better and the gravy settles beautifully.
7
This curry tastes even better the next day, so it is a good make-ahead dish for weekend lunches or gatherings.