Mutton Rara Curry Recipe

5 from 8 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 Time10

Cook Time40

Marination Time1

Total Time1 50

Course: Main Course

Cuisine: Indian

Diet: Gluten Free

Servings: people

Author: Neha Mathur

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)

US Customary - Metric

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 over 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 the 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

Notes

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