Banjara Maas (Rajasthani Mutton Curry) Recipe
Rajasthani Mutton Curry made with mustard oil, whisked curd, and a fresh-ground whole spice powder. Rich, deep, and worth every minute on the stove.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.awesomecuisine.com.
Cooking tools:
- Pot
- Skillet
- Spice grinder
- Stove
- Wooden spoon
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Serving platter
- Airtight container
Ingredients
- 500 gms Mutton (washed, trimmed, chopped)
- 1/4 tsp Coriander Seeds (crushed)
- 2 tbsp Mustard Oil
- 1 Onion (julienned)
- 2 Dry Red Chillies
- 2 tsp Ginger Garlic Paste
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- Salt as per taste
- 1/4 tsp Sugar
- 1/2 cup Curd (whisked)
- 2 to 3 tsp Lime Juice
- Mace (few pieces)
- 1/4 tsp Cumin Seeds
- 2 Cardamoms
- Cinnamon (a small stick)
- 2 Cloves
- 1/4 Bay Leaf
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