Mutton Rara is a popular north Indian dish also known as Rara Gosht. This Mutton Rara Recipe is a combination of mutton pieces and mutton mince. Absolutely lip-smacking recipe.
You can serve it hot with chapati, Paratha, naan or roti’s. It’s a very tasty and delicious dish. Surely you will relish it.
Mutton Rara Recipe
Mutton Rara Recipe by Eugine Quadros
Course: MuttonCuisine: IndianDifficulty: Medium5
servings30
minutes1
hourMutton Rara is a popular north Indian dish also known as Rara Gosht. This Mutton Rara Recipe is a combination of mutton pieces and mutton mince. Absolutely lip-smacking recipe.
Ingredients
- Ingredients
1/2 kg mutton,
1/2 kg mutton roughly chopped kheema ( not a fine mince
2 tbsp Kashmiri chilli powder
1 tbsp Kashmiri chilli paste (soak in hot water and grind)
300 ml Curd
1 ½ tsp Haldi powder
1 tbsp raw papaya paste
2 tbsp ginger garlic paste
2 Onions medium size
2 Tomato (Puree )
4 tbsp ghee
- Whole garam masala
3 Cardamoms
2 bay leaves
2 Small sticks cinnamon
5 Cloves
Small piece nutmeg
2 tsp Coriander powder
1 tsp Jeera powder
1 tsp Garam masala powder
5 tbsp coriander leaves chopped
1 tbsp Kasuri methi
Salt to taste.
Directions
- Preparation method:-**
- Clean the mutton and marinate with 200 ml curd, 1-tablespoon Kashmiri chilli powder, 1-tablespoon ginger garlic paste, raw papaya paste, 1-tsp Haldi powder and 2 tsp salt. Mix well and keep it aside for 2 hours.
- After that adding a glass of water pressure cook the mutton till soft. Let it cool down.
- Strain the mutton pieces and add the mutton kheema to the same cooker and pressure cook for only 2 Whistles.
- Heat a thick bottom vessel heat 4-tablespoon ghee and add whole garam masala. Fry it a while and add sliced onions till golden brown. Keep the flame low.
- Add a tablespoon of ginger garlic paste, once it releases it’s aroma add Kashmiri chilli paste, Haldi(turmeric) powder and fry it for a minute.
- Now add the mutton and kheema and give a nice mix.
- After a minute, add tomato puree, curd, coriander powder, Jeera powder, 1-tablespoon Kashmiri chilli powder, garam masala powder and give it a nice mix. Adjust the salt.
- Let it boil for 5 minutes ( give interval stirring).
- Finally, add coriander leaves chopped and crushed Kasuri methi.
- Pour a tablespoon of melted butter and OFF the flame.
- Serve it hot with chapati, Paratha, naan or rotis. It’s a very tasty and delicious dish. Surely you will relish it.
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