Make this delicious restaurant-style Mutton Rara curry at home using my simple recipe. It’s robust, hearty and so flavorful (gluten-free).
Here are some more delicious mutton recipes that you can relish for your special meals – Spicy Mutton Pulao, Punjabi Mutton Curry, Railway Mutton Curry, Bhuna Gosht, Kashmiri Mutton Rogan Josh, Mutton Korma and Mughlai Mutton Stew.
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About Mutton Rara
Mutton Rara, also known as rara gosht is a mutton recipe popular in North Indian states. It is also served at North Indian-style restaurants all around the world.
Rara Gosht is made using mutton pieces and mutton mince and is very different from the other mutton curries which normally use either the keema or pieces.
The impeccable taste of this curry comes from the use of different rich spices such as cloves, black peppercorns, cinnamon, javitri, cardamom, bay leaf, and red dry chilies.
Where does it get its name from? No one knows about it but it is said that the dish was created by a Punjabi in Himachal for his roadside dhaba and he named the dish after his name.
Well, I don’t know if it is true but one thing I know for sure is that mutton rara curry is one of the most delectable mutton curries I have ever had.
In this post, I am sharing a recipe to make restaurant-style mutton rara recipe that I learned from a chef.
This recipe is gluten-free and you can easily double or triple it.
Sere it for festivals or special occasions for a delicious meal.
Ingredients
To Marinate the Mutton
Mutton – Make sure you use good quality bone-in goat mutton for the best taste. Pieces from the shoulder and legs are considered the best to make curries.
Marination Ingredients – Mutton is mixed with yogurt (curd, dahi), Kashmiri red chili powder, turmeric powder, salt, and ginger garlic paste.
To Make The Curry
Mutton Keema – Mutton keema (minced mutton) is also used along with mutton pieces in this curry recipe.
Ghee – Make this mutton curry in ghee as it gives the best taste. You can also cook it in mustard oil or any cooking oil if you do not prefer ghee.
Whole Spices -You will need cloves (laung), black peppercorns (kali mirch), cinnamon (dalchini), mace (javitri), green cardamoms (hari elaichi), bay leaves (tejpatta), and dry red chilies.
Spice Powders – You will need some basic spice powders such as coriander powder, turmeric powder, and garam masala powder.
Other Ingredients -You will also need red onions, fresh tomatoes, ginger, garlic, Kasuri methi, freshly squeezed lime juice, and cilantro (fresh coriander leaves).
How To Make Mutton Rara
In a large bowl, mix
- 26 oz (750 g) bone-in mutton (cut into 1 and ½-inch pieces, rinsed)
- ½ cup plain yogurt
- 1 tablespoon ginger garlic paste
- 3 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 2 teaspoon salt
and keep aside for an hour.
Heat 4 tablespoon ghee and 2 tablespoon neutral-flavored cooking oil in a pressure cooker over medium-high heat.
Once the oil is hot, add
- 3-4 cloves
- 5-6 whole black peppercorns
- 1-inch piece of cinnamon stick
- 1 mace
- 2-3 whole green cardamoms
- 2 whole bay leaves
- 2-3 dry red chilies
and let them crackle for 4-5 seconds.
Add 2 cups of thinly sliced red onions, 2 teaspoon chopped ginger, and 2 teaspoon chopped garlic, and fry until the onions turn slightly brown (6-8 minutes), stirring frequently.
Add 10 oz (300 g) mutton keema and cook on high heat for 5-6 minutes.
Now add the marinated mutton along with the marinade and cook on high heat for 5-6 minutes.
Add 1 cup of grated fresh tomatoes, 2 teaspoon coriander powder, ½ teaspoon turmeric powder, 1 teaspoon garam masala powder, and 1 cup of water and mix well.
Close the lid of the cooker and pressure cook for 1 whistle over high heat.
Reduce the heat to low and cook for 20 minutes.
Remove the cooker from heat and let the pressure release naturally.
Open the lid of the cooker. Add 1 tablespoon Kasuri methi, 1 tablespoon freshly squeezed lime juice, and 2 tablespoon chopped cilantro and mix well. Serve hot.
Frequently Asked Questions
Follow the recipe until adding water to the pot. Reduce 1 cup of water to ½ cup of water. Close the lid of the pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 20 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. Add 1 tablespoon Kasuri methi, 1 tablespoon freshly squeezed lime juice, and 2 tablespoon chopped cilantro and mix well. Serve hot.
Traditionally, Mutton Rara is made with both mutton pieces and minced mutton, and this is what makes it different from other curries. But you can skip adding minced mutton to the recipe if you wish to.
I usually marinate the mutton for about an hour. But if you have time in your hand, you can keep it for 3 to 4 hours too.
Serving Suggestions
Mutton rara can be served with any Indian bread such as Naan, Tandoori Roti, Phulka, Tawa Paratha, Missi Roti, Laccha Paratha, or Rumali Roti.
In winter, serve this lip-smacking curry with Bajre Ki Roti or Makki Ki Roti, and it will make your meal even better.
You can also serve this mutton curry with steamed basmati rice or any lightly flavored rice dish like Jeera Rice, Veg Pulao, or Ghee Rice.
Storage Suggestions
This Mutton Curry will last in the refrigerator for about 4 to 5 days. Store it properly in an airtight container.
If you are storing in larger quantities, reheat only the amount you want to serve and store the remaining in the fridge itself.
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Recipe Card
Restaurant-Style Mutton Rara Curry Recipe
Equipment
Ingredients
- 26 ounce bone-in goat mutton (750 g, cut into 1 and ½ inch pieces)
- ½ cup plain yogurt (dahi, curd)
- 1 tablespoon ginger garlic paste
- 3 teaspoons Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 2 teaspoons salt
- 4 tablespoons ghee
- 2 tablespoons neutral flavored cooking oil
- 3-4 whole cloves (laung)
- 5-6 whole black peppercorns (kali mirch)
- 1 inch piece of cinnamon stick
- 1 mace (javitri)
- 2-3 Green Cardamom
- 2 whole bay leaves
- 2-3 whole dry red chilies
- 2 cups thinly sliced red onion
- 2 teaspoons chopped ginger
- 2 teaspoons chopped garlic
- 10 ounce mutton mince (keema) (300 g)
- 1 cup grated fresh tomatoes
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 tablespoon Kasuri methi
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- In a large bowl, mix mutton, yogurt, ginger garlic paste, red chili powder, turmeric powder, and salt, and keep aside for an hour.
- Heat ghee and oil in a pressure cooker over medium-high heat.
- Once the oil is hot, add peppercorns, cinnamon stick, mace, green cardamoms, bay leaves, and dry red chilies and let them crackle for 4-5 seconds.
- Add onions, ginger, and garlic, and fry until the onions turn slightly brown (6-8 minutes), stirring frequently.
- Add mutton keema and cook on high heat for 5-6 minutes.
- Now add the marinated mutton along with the marinade and cook on high heat for 5-6 minutes.
- Add tomatoes, coriander powder, turmeric powder, garam masala powder, and 1 cup of water and mix well.
- Close the lid of the cooker and pressure cook for 1 whistle over high heat.
- Reduce the heat to low and cook for 20 minutes.
- Remove the cooker from heat and let the pressure release naturally.
- Open the lid of the cooker. Add Kasuri methi, lime juice, and cilantro and mix well. Serve hot.
Jigar gor
It’s looking yammi
Neha Mathur
Thanks
Sukanya
Looks yum and delicious.
Neha Mathur
Thanks