Mutton Rara

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Mutton Rara Recipe

mutton rara 3


1 cinnamon stick
2 whole black cardamom
4 green cardamoms
4-5 whole black peppercorns
2-3 cloves
1 star anise
1-2 bay leaves
7-8 dry whole red kashmiri chillis – deseeded, soaked in hot water and ground to a paste
1 tsp cumin seeds
1 tbsp ginger paste
1 tbsp garlic paste
250 gms Mutton mince
500 gms leg of lamb cut into cubes (with bone n all)
2 onions finely chopped
3-4 tomatos finely chopped
2 tbps thick curd
1?2 tsp turmeric
1 tsp corriander powder
1?2 tsp garam masala
salt to taste
3 tbs olive oil
corriander to garnish

Take a kadai with a heavy base, pour in the olive oil. As the oil begins to smoke, fry all the whole spices till fragrant, and add the onion, ginger and garlic. Sautee till soft and add in the mince, frying it well and continuously, till you can see each grain of the mince. Add the tomatoes and keep frying the mixture. You can very lightly beat the mutton pieces with a kitchen hammer if they are too big and the meat tough. Since a little mini kitchen makeover I did using kitchen ideas from My Hammer, I have all these wonderful new tools for tenderizing. Now add the mutton pieces as well as the remaining spices, and give it a good stir. Keep stirring till you see the tomatoes break in, absorb the spices, and start to form the gravy. Cover with a lid and let it simmer slowly for about 40 minutes, adding water when necessary. When the meat is tender and you begin to see the oil separating from the gravy, add the thick curd, stir, and turn off the heat after 5 minutes. Garnish with coriander and serve hot with Tandoori Rotis.