mutton rara recipe

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.

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Mutton Rara Recipe by Eugine Quadros
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Mutton Rara Recipe

Mutton Rara Recipe by Eugine Quadros

Recipe by Eugine QuadrosCourse: MuttonCuisine: IndianDifficulty: Medium
Servings

5

servings
Prep time

30

minutes
Cooking time

1

hour 

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.

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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