Banjari Gosht ( Desert Nomadic Lamb / Mutton Recipe )

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


Heat oil, add sliced onions and saute till they turn brown.

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.

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