Mutton Rara Curry Recipe

What Is Mutton Rara?

Mutton rara (mutton rada), also known as rara gosht, is a popular mutton dish in North Indian states. It is also served at North Indian-style restaurants worldwide.

Rada gosht is made with mutton pieces and mince and is distinct from other mutton curries, which typically use either keema or pieces.

This curry’s impeccable taste comes from rich spices, including cloves, black peppercorns, cinnamon, javitri, cardamom, bay leaves, and dried red chilies.

Where does it get its name from? No one knows, but it is said that the dish was created by a Punjabi in Himachal for his roadside dhaba, and he named it after himself.

Well, I don’t know if it’s 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 restaurant-style mutton rara recipe that I learned from a chef.

Serve it for festivals or special occasions with Indian bread, such as naan, tandoori roti, or khamiri roti.

How To Make Mutton Rara

Step 1: In a large bowl, mix the following ingredients, then set aside for an hour.

• 1 kg bone-in mutton (cut into 1 and ½-inch pieces
• ½ cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 3 teaspoons Kashmiri red chili powder
• ½ teaspoon turmeric powder
• 2 teaspoons salt

You can also use 750 g of boneless mutton pieces if you don’t like bone-in mutton.

Step 2: Heat 4 tablespoons of ghee and 2 tablespoons of neutral-flavored cooking oil in a pressure cooker over medium-high heat.

Step 3: Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.

• 3-4 cloves
• 5-6 whole black peppercorns
• 1-inch piece of cinnamon stick
• 1 mace
• 2-3 whole green cardamom pods
• 2 whole bay leaves
• 2-3 dried red chilies

Step 4: Add the following ingredients and cook until the onions turn slightly brown (6-8 minutes), stirring frequently.

• 2 cups of thinly sliced red onions
• 2 teaspoons chopped ginger
• 2 teaspoons chopped garlic

Step 5: Add 300 g mutton keema and cook over high heat for 5-6 minutes.

Step 6: Now add the marinated mutton and cook over high heat for 5-6 minutes.

Step 7: Add the following ingredients and mix well.

• 1 cup of grated fresh tomatoes
• 2 teaspoons coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 cup of water

Step 8: Close the cooker lid and pressure-cook for 1 whistle over high heat. Reduce the heat to low and cook for 20 minutes.

Remove the cooker from the heat and let the pressure release naturally. Open the lid of the cooker. Add the following ingredients and mix well.

• 1 tablespoon Kasuri methi
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons chopped cilantro

Serve hot.

Storage Suggestions

Mutton rara keeps well in an airtight container in the fridge for 2–3 days. Let it cool completely before sealing, and refrigerate within two hours of cooking.

For longer storage, freeze it in portions for up to 2 months, then thaw overnight in the fridge.

Reheat gently on the stovetop with a splash of water to loosen the thick masala, stirring until it’s piping hot throughout.

Like most rich curries, it often tastes even better the next day once the spices have had time to meld.