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Mutton Banjara

Serves 4

  • 750 grams Mutton
  • 2 tablespoons Mustard oil
  • 2 Onion , thinly sliced
  • 10 cloves Garlic , finely chopped
  • 2 inch Ginger , finely chopped
  • 2 tablespoons Kashmiri Red Chilli Powder
  • 2 tablespoons Coriander Powder (Dhania)
  • 1 teaspoon Turmeric powder (Haldi)
  • 2 Bay leaf (tej patta)
  • 4 Cloves (Laung)
  • 1 inch Cinnamon Stick (Dalchini)
  • 4 Cardamom (Elaichi) Pods/Seeds
  • 4 Whole Black Peppercorns , crushed
  • 4 Dry Red Chilli
  • 1/2 cup Curd (Dahi / Yogurt)
  • Salt , to taste
  • 1 teaspoon Coriander (Dhania) Seeds , roasted and crushed
  • 6 sprigs Coriander (Dhania) Leaves , finely chopped
  1. To begin making the Rajasthani Mutton Banjara recipe, prep all the ingredients and keep ready.
  2. Heat oil in a pressure cooker over medium heat; add the bay leaf, pepper, cloves, cinnamon, cardamom and dry red chilies and sauté for a minute. Add the onion, ginger and garlic and saute until the onions soften and turns slightly brown.
  3. Add mutton along with curd and mix well and saute on high heat for 3 to 4 minutes.
  4. Now add coriander powder, red chilli powder, turmeric and salt and mix well. Add about 1/2 to 1 cup of water based on the gravy you would like.
  5. Pressure cook the Mutton Banjara for about 3 whistles. After 3 whistles turn the heat low and simmer for 10 minutes and turn off the heat. Allow the pressure to release immediately.
  6. Once done, stir in the crushed coriander seeds and chopped coriander leaves and serve hot.