Banjari Ghosth

Ingredients

Mutton – 500 gm

Yoghurt – 150 gm

Onions – 200 gm

Ginger garlic paste – 1 tbl.sp

Whole red chillies – 7

Whole Garam masala – 40 gm

Red chilli powder – 25 gm

Coriander powder – 1 tsp

Coriander seeds – 1 tsp

Turmeric powder – ½ tsp

Oil – 150 gm

 Salt to taste

Method

Heat oil in a pan and add few sliced onions and sauté till golden brown. Then add ginger garlic paste, whole garam masala, turmeric powder, red chilli powder, coriander powder and salt. Fry for three minutes and then add yoghurt to it. Fry till masala separates from oil and then add mutton to it. Then add to it roasted and crushed coriander seeds and cook till meat becomes tender. Garnish with pounded coriander seeds and whole red chillies.