Mutton Rara Curry

5 from 6 votes

Make this delicious restaurant-style Mutton Rara curry at home using my simple recipe. It’s robust, hearty and flavorful.

Here are some more delicious lamb and mutton recipes for your special meals: Spicy Mutton Pulao, Punjabi Mutton Curry, Railway Mutton Curry, Bhuna Gosht, and Kashmiri Mutton Rogan Josh.

Mutton rara curry served in a bowl.
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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 other mutton curries, which normally use either the keema or pieces.

This curry’s impeccable taste comes from its use of 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, 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 as a delicious meal with Indian bread, such as naan, tandoori roti, or khamiri roti.

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 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 the following ingredients and keep aside for an hour.

  • 2 pounds (1 kg) 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
Mutton, yogurt, ginger garlic paste, chili powder, turmeric powder and salt added to a bowl.
Ingredients mixed well.

Heat 4 tablespoon ghee and 2 tablespoon neutral-flavored cooking oil in a pressure cooker over medium-high heat.

Ghee and oil heating in a cooker.

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 cardamoms
  • 2 whole bay leaves
  • 2-3 dry red chilies
Whole spices and dry red chilies added to the cooker.

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 teaspoon chopped ginger
  • 2 teaspoon chopped garlic
Onions, ginger and garlic added to the cooker.

Now, add 10 oz (300 g) mutton keema and cook on high heat for 5-6 minutes.

Mutton mince added to the cooker.

Now add the marinated mutton along with the marinade and cook on high heat for 5-6 minutes.

Marinated mutton added to the cooker.

Add the following ingredients and mix well.

  • 1 cup of grated fresh tomatoes
  • 2 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 1 cup of water
Tomatoes, spice powders and water added to the cooker.

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 the following ingredients and mix well.

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

Serve hot.

Kasuri methi, cilantro and lime juice added to cooked mutton rara.
Ready mutton rara.

Frequently Asked Questions

How do I make mutton rara in an instant pot?

Follow the recipe until water is added 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.

Can I skip adding minced mutton to this recipe?

Traditionally, Mutton Rara is made with both mutton pieces and minced mutton, which is what makes it different from other curries. However, you can skip adding minced mutton to the recipe if you wish to.

How long should I marinate the mutton?

I usually marinate the mutton for about an hour, but if you have time, you can also keep it for 3 to 4 hours.

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Make this delicious restaurant-style Mutton Rara curry at home using my simple recipe. It's robust, hearty and so flavorful (gluten-free).
5 from 6 votes

Mutton Rara Curry Recipe

Make this delicious restaurant-style Mutton Rara curry at home using my simple recipe. It's robust, hearty and so flavorful.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4 people

Equipment

  • Pressure Cooker

Ingredients 

  • 2 pounds bone-in goat mutton (1 kg, 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 (dalchini)
  • 1 mace (javitri)
  • 2-3 green cardamoms (hari elaichi)
  • 2 whole bay leaves (tejpatta)
  • 2-3 whole dry red chilies
  • 2 cups thinly sliced red onions
  • 2 teaspoons chopped ginger
  • 2 teaspoons chopped garlic
  • 10 ounces 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)
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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.

Video

YouTube video

Notes

You can make this recipe with chicken as well. Keep in mind that chicken will take less time to cook.
Instant Pot Recipe – 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.

Nutrition

Calories: 969kcal, Carbohydrates: 17g, Protein: 48g, Fat: 79g, Saturated Fat: 38g, Cholesterol: 230mg, Sodium: 1392mg, Potassium: 1077mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1186IU, Vitamin C: 46mg, Calcium: 138mg, Iron: 6mg
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