Make this delicious Restaurant Style Mutton Rara curry at home using my simple recipe. It’s robust, hearty and so flavorful.
Here are some more delicious Mutton Recipes that you can relish for your special meals – Punjabi Mutton Curry, Railway Mutton Curry, Bhuna Gosht, Kashmiri Mutton Rogan Josh, Mutton Korma and Mughlai Mutton Stew.
About This Recipe
Mutton Rara, also known as Rara Gosht is a Mutton recipe that is popular in North Indian states. It is made using mutton pieces and mutton mince, 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.
Also, try and marinate the mutton beforehand and keep it aside at least for an hour, as it gives the curry a delicious flavor and the mutton also soaks up the masala nicely.
This curry has a nice dark brown color that comes from Kashmiri dry red chilies and other powdered spices. Kashmiri chilies don’t make the curry extra spicy but only adds to its beautiful color.
To get that rich taste of Rara Mutton, the real trick is that it requires a lot of patience and time for the bhuno process which is an essential trick in almost all the North Indian dishes.
Where does it get its name from? No one knows about it but it is mostly 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 is one of the most delectable Mutton Curries I have ever had.
This Mutton Rara is,
- Rich Red in color
- Loaded with both, Minced Mutton and Mutton Pieces
- Perfect for special occasions
For the Mutton Marination :
Mutton – Make sure you use a good quality Mutton for the best taste. Mutton is marinated with a list of ingredients so that it soaks up the flavor nicely.
Marination Ingredients – Mutton is mixed with curd/yogurt, red chili powder, turmeric powder, salt, and ginger garlic paste. Keep the marinated Mutton aside for about an hour. If you have time on your hand, you can keep it for longer too.
For the Curry :
Mutton Keema – Mutton Keema is nothing but minced mutton, which is also used along with Mutton pieces in this Curry. The use of both Mutton Pieces and Minced Mutton, makes this curry unique and different from other curries.
Onions – We will thinly slice the onions to use in this curry. If you are cutting it before time, add them in water so that they don’t smell.
Tomato Puree – Just grind the raw tomatoes in a mixer grinder, to make tomato puree for the same.
Ghee – Make this Mutton in ghee, as it gives the best taste. You can also cook it in mustard oil or any vegetable oil if you do not prefer ghee.
Whole Spices – When it comes to whole spices, we will need cloves, peppercorn, cinnamon, javitri, cardamom, bay leaf, and dry red chilies.
Spice Powders – Other than whole spices, we will need some basic spice powders such as coriander powder, turmeric powder, and garam masala powder.
Other Ingredients – Other than the above ingredients, we will need ginger, garlic, tomatoes, Kasuri methi, lemon juice, and fresh coriander.
Step by Step Recipe
Mix mutton, curd, ginger garlic paste, red chili powder, turmeric powder, and salt in a bowl and keep aside for an hour.
Heat ghee and oil in a pressure cooker.
Once the oil is hot, add cloves, peppercorn, cinnamon, javitri, cardamom, bay leaf, and dry red chilies and let them crackle for a few seconds.
Add the onion, ginger and garlic and fry until onion turns slightly browned.
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 a cup of water.
Close the lid of the cooker and pressure cook until mutton is softened.
Remove the cooker from heat and let the pressure release. Open the lid of the cooker. Add kasuri methi, lemon juice, and fresh coriander and mix well. Serve hot.
Frequently Asked Questions
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 follow the recipe and make it without minced mutton too.
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.
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.
Traditionally, Mutton Rara is eaten along with white Steamed Rice. During special occasions or weddings, people sit on the ground and eat this delicious curry with rice. But, you can serve it with any Indian Bread such as Naan, Tandoori Roti, Phulka, Tawa Paratha, Missi Roti, Laccha Paratha, or even Rumali Roti.
It tastes delicious with Mutton Biryani or any other Non-Veg Biryani. If you are serving it with Biryani, do serve an Onion Raita on the side, as it can get spicy for you to combine Mutton Rara and Mutton Biryani in one meal together.
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Mutton Rara Recipe
- 750 g Mutton
- ½ cup Yogurt
- 1 tablespoon Ginger Garlic Paste
- 3 teaspoon Kashmiri Red Chilli Powder
- ½ teaspoon Turmeric Powder
- 2 teaspoon Salt
- 4 tablespoon Ghee
- 2 tablespoon Vegetable Oil
- 3-4 Cloves
- 5-6 Black peppercorns
- 1 inch Cinnamon
- 1 Javitri
- 2-3 Green Cardamom
- 2 Bay Leaves
- 2-3 Dry Red Chillies
- 2 cups Onion (Thinly Sliced)
- 2 teaspoon Ginger (Chopped)
- 2 teaspoon Garlic (Chopped)
- 300 g Mutton Mince
- 1 cup Tomato (Grated)
- 2 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- 1 tablespoon Kasuri Methi
- 2 tablespoon Fresh Coriander (Chopped)
- Mix mutton, curd, ginger garlic paste, red chilli powder, turmeric powder and salt in a bowl and keep aside for an hour.
- Heat ghee and oil in a pressure cooker.
- Once the oil is hot, add cloves, peppercorn, cinnamon, javitri, cardamom, bay leaf and dry red chillies and let them crackle for a few seconds.
- Add the onion, ginger and garlic and fry until onion turns slightly browned.
- Add mutton keema and cook on high heat for 5-6 minutes.
- 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 a cup of water.
- Close the lid of the cooker and pressure cook until mutton is softened.
- Remove the cooker from heat and let the pressure release.
- Open the lid of the cooker.
- Add kauri methi, lemon juice and fresh coriander and mix well.
- Serve hot.