Banjara literally translates to Gypsy. Gosht Banjara is cooking goat gypsy style where the spices are not ground into a smooth powder but pounded coarsely using a pestle. This dish is heavily influenced by hyderabadi style of cooking. The freshly pounded spices gave it a real authentic flavor.
The recipe itself is simple, easy and quick except for waiting for the goat meat to get tender in boiling water. Since we pre-cooked the meat by simmering it in water along with spices, the actual cooking time is really very less. The leftover stock can be used for making soups. We made a delicious Lucknowi Shorba from the left-over stock. The gravy of the recipe, called Kadhai Gravy, was also pre-cooked and can be used as a curry base for many other dishes. For best taste, serve it hot with fresh roti or parathas.
Watch our video for the recipe and we hope that it inspires you to try it out. Please leave us a feedback/comment.
Serves – 4; Total Time – 2 hour
For the Gravy:
Coriander Seeds – 4 tsp; Whole Red Chili – 5; Ghee 3 Tbs; Garlic PAste – 3 tsp; Green Chilies – 4; Ginger – 20 gm; Tomatoes – 350 gm; Kasuri Methi (Fenugreek) – 1/2 Tbs; Garam Masala – 1/2 tsp; Salt – to taste;
For the Meat:
Goat (Leg) – 1 Kg; Whole Garam Masala [Green Cardamom – 5; Black Cardamom – 1; Cloves – 5; Cinnamon – 1 inch; Bay Leaf – 1; Mace – 1 pinch]; Ghee – 1/2 cup; Onion – 100 gm; Green Chili – 4; Ginger – 30 gm; Coriander Seeds – 4 tsp; Whole Red Chilies – 5; Coriander Leaves – 1/4 cup; Kasuri Methi (Fenugreek) – 1/2 tsp; Salt – to taste; Garam Masala – 1 tsp;