## Rajasthani Style Mutton Banjara Recipe – Easy & Delicious Recipe
Discover how to make a delicious and authentic **Rajasthani Style Mutton Banjara Recipe** with this easy-to-follow recipe. A traditional **Rajasthani Dinner**, this dish is **Non Vegeterian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes
**Total time:** 50 minutes
**Cuisine:** Rajasthani
**Course:** Dinner
**Diet:** Non Vegeterian
### Ingredients for Rajasthani Style Mutton Banjara Recipe:
* 750 grams Mutton
* 1/4 cup Sunflower Oil
* 3/4 cup Onion – paste
* 1 tablespoon Garlic – paste
* 1 tablespoon Ginger – paste
* 2 tablespoon Red Chilli powder
* 2 tablespoon Coriander Powder (Dhania)
* 1 teaspoon Turmeric powder (Haldi)
* 4 tablespoon Curd (Dahi / Yogurt)
* 1 teaspoon Coriander (Dhania) Seeds – roasted and crushed
* 2 Bay leaf (tej patta)
* 4 Cloves (Laung)
* 4 Whole Black Peppercorns
* 4 Dry Red Chilli
* 1/2 inch Cinnamon Stick (Dalchini)
* Salt – to taste
### Step-by-Step Instructions to Make Rajasthani Style Mutton Banjara Recipe:
1. heat oil in a non stick wok and add bay leaf, pepper, cloves, cinnamon and dry red chilies and sauté for a minute.
2. Add onion paste and fry till raw smell goes off.
3. Now add ginger garlic paste and fry it till its golden in colour and leaves a nice aroma.
4. Add mutton along with curd and mix well.
5. Cook on high till curd water evaporates.
6. Now add coriander powder, red chilli powder, turmeric and mix well.
7. Fry on low heat till oil starts leaving from sides.
8. Add warm water as per requirement and adjust salt to taste.
9. Mix well and pressure cook the mutton till soft.
10. Carefully remove the lid and add crushed coriander seeds all over and give a gentle mix.
11. Serve Rajasthani Mutton Banjara along with Roomali Roti, Phulkas or Steamed rice for a weekend dinner.
### Tips for the Best Rajasthani Style Mutton Banjara Recipe:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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