The ancient princely state of Rajasthan gave rise to a royal cuisine. Rajasthani non vegetarian cuisine was basically derived post hunting. The Rajas who went on hunting expeditions ate the meat or the fowl that they brought back. Even today, Rajasthani princely feasts flaunt meat cuisines that are incomparable.
How this originated how it got its name might be just a coincidence or the Lifestyle Banjara’s or moving nomads or Gypsies of Desert . But flavor makes this dish a exquisite … This is very simple dish … But then it’s again cooked very slowly … I have seen the people cooking in open Pitts or in Matki ( Clay Pots ) … Mutton / Lamb takes about 3-4 hrs to cook .
On the gas owen or at least take 40 minutes no flame or very light flame cooking …
- 150 gm oil600 gm mutton- cleaned and cut ( should have a little fat )
200 gm onions
50 gm whole garam masala
80 gm ginger-garlic paste
25 gm red chilli powder
salt to taste
15 gm turmeric
20 gm coriander powder
15 gm coriander seeds- roasted and crushed
150 gm yogurt
6 whole red chillies
Then add ginger-garlic paste, garam masala , red chilli powder, salt, turmeric, coriander powder.
Add yogurt and mutton.
Add coriander seeds and allow them to cook for 40 minutes to 1 hr. Usage of water should be minimum or No water … Let the mutton become tender in it’s own fat …
Garnish with pounded coriander seeds and whole red chillies.