Rara Mutton is a very unique mutton recipe as it combines the mutton pieces along with the mutton kheema in it. This recipe is absolutely lip-smacking. The real trick in cooking this dish is that it requires lot of patience and time for the bhuno process which is essential must. But all the effort is really worth it.

Recipe:

Ingredients:

  • Minced Goat Meat (Mutton Kheema) – Half kg. Cleaned.
  • Curry Cut Goat Meat (Mutton) – One kg. Cleaned.
  • Tomato – 6 medium size. Finely chopped.
  • Onion (Pyaz) – 10 medium size. Finely chopped.
  • Yoghurt (Dahi) – 2 cup. Whisked.
  • Kashmiri Red Chilli (Lal Mirchi) paste – 15 pieces. Soaked in warm water for 30 minutes. Grind it in to a fine paste.
  • Green Chili (Hari Mirchi) – 4 small size. Roughly chopped.
  • Garlic (Lassun) – 20 cloves. Roughly chopped.
  • Ginger (Adrak) – 2-inch size. Roughly chopped.
  • Coriander Leaves Stem (Dhaniya patta dandi) – 3 tbs. Roughly chopped.
  • Coriander Leaves (Dhaniya patta) – 1 cup. Finely chopped.
  • Bay Leaves (Tej Patta) – 3 medium size.
  • Cumin Seeds (Jeera) – One and half tsp.
  • Star Anise (Chakri Phool) – 2 pieces.
  • Cinnamon Stick (Dal Chini) – One inch piece.
  • Cloves (Lawang) – 10 pieces.
  • Mace (Javitri) – 2 pieces.
  • Garam Masala powder – 2 tbs.
  • Asafoetida (Hing) powder – Half tsp.
  • Nutmeg (Jai Phal) powder – 1/4th tsp.
  • Green Cardamom (Choti Elaichi) – 8 pieces.
  • Black Cardamom (Badi Elaichi) – 2 pieces.
  • Black Pepper Corn (Kali Miri) – 1 tsp.
  • Clarified Butter (Ghee) – One small cup.
  • Dried Fenugreek leaves (Kasuri Methi) powder – 1 tsp.
  • Lime (Nimboo) Juice – 2 tsp.
  • Coriander (Dhaniya) powder – 2 tbs.
  • Turmeric (Haldi) powder – Half tsp.
  • Cumin (Jeera) powder – 1 tbs.
  • Salt to taste.

Method:

  • Take a mortar and pestle.  Add ginger, garlic, green chili, coriander stems, one tsp of salt in it.  Crush these ingredients to as fine as possible.
  • Take a large mixing bowl.  Add minced meat (Kheema) and curry cut mutton pieces in it.  Add the crushed ginger, garlic, green chili, coriander stem, turmeric powder, asafoetida powder, cumin powder, coriander powder, lime juice, half the quantity of garam masala powder, 2 tsp of kashmiri red chili paste, 1 tsp of salt in it and mix it well.  Rub the marinade on the mutton so that it coats the mutton properly.  Allow it to marinate for at least one hour.
  • Take a large utensil and ghee (clarified butter) to it and heat it up.
  • Once the ghee is hot, add cumin seeds, black pepper corn, cinnamon stick, cloves, black cardamom, green cardamom, star anise, mace, bay leaves and allow it to crackle.
  • Add finely chopped onion and mix it well.  Fry the onions on high flame until it becomes translucent or half done.  Keep stirring it.
  • Add marinated mutton pieces & minced meat in to this utensil.  Mix it well.  Fry the mutton on high flame until it becomes brown and all the masalas (spices) are fried properly.  Keep stirring it intermittently.
  • Add finely chopped tomatoes. Mix it well. Fry the tomatoes on high flame along with the mutton until the tomatoes are cooked properly.  Again, keep stirring it to prevent from sticking at the bottom.
  • Add Kashmiri chili paste and mix it well.  Fry the chili paste on high flame so that the raw smell of chili is gone.  Keep mixing it.
  • Add whisked yoghurt (dahi) and mix it well.  Fry it on high flame until the yoghurt reduces and fried properly. You will see yoghurt release its own oil on the surface once done.
  • Add salt to taste and mix it well.
  • Add 3 to 4 cups of water and mix it well.  Cover the utensil with a tight lid and reduce the flame to low. Allow the mutton to cook to perfection.  This may take up to 30 to 40 minutes on low flame. Add more water if you need thin curry.
  • Then add remaining garam masala powder and mix it well.  Again, cover it with the lid and allow it to cook for another 2 to 3 minutes on low flame.
  • Turn off the flame.
  • Add fenugreek leaves powder, nutmeg powder and chopped coriander leaves to it and mix it well.  Again, cover it with the lid and leave it for at least 5 minutes before you serve it.
  • Rara Mutton is ready to be served. 
  • Serve hot Rara Mutton in a serving bowl and garnish it with chopped coriander leaves.
  • Rara Mutton goes along with roti, chappati, paratha, naan, bhakri, or even jeera rice.
  • Happy Eating.