RARA MUTTON CURRY | RARA GOSHT | MUTTON RARA | MUTTON RARA GOSHT

Rara Mutton Curry | Rara Gosht | Mutton Rara Recipe | Mutton Rara Gosht | How To Make Rara Mutton | Keema Mutton Masala | Rara Mutton | Rara Mutton Recipe | Mutton Rara | Mutton curry | Rara Mutton Bhuna | Spice Eats Mutton Rara
Ingredients for Rare Mutton Curry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Mutton Ribs & Chops - 500 gms
- Muton Mince (Keema) - 250 gms.
For marinating the 500 gms ribs & chops:
- Turmeric Powder- 1/2 tsp
- Kashmiri Chilli Powder- 2 tsp
- Coriander Powder- 2 tsp
- Salt- 1 tsp
- Ginger Garlic paste- 1.5 tsp
- Curd- 5-6 tbsp
Tempering:
- Green Cardamom- 6
- Cinnamon -4
- Cloves- 6
- Black Cardamom- 2
- Black Peppercorns-6-8
- Mace(Javitri)- few petals
Spice Powders:
- Turmeric- 1/2 tsp
- Kashmiri Chilli Powder- 2 tsp
- Red Chilli Powder- 1 tsp
- Coriander powder- 1.5 tsp
- Garam Masala Powder- 3/4 tsp
- Kasuri Methi Powder-1/2 tsp powder
Other ingredients:
- Onions chopped - 300 gms (4 medium)
- Crushed ginger - 1 tbsp
- Crushed garlic- 1 tbsp
- Sliced & roughly crushed green Chillies- 2-3
- Tomato purée (readymade or fresh) 3 tbsp
- Ghee- 4-5 tbsp
- Oil- 2 tbsp
- Coriander leaves, chopped- 2 tbsp
Preparation:
- Marinate the ribs & chops with the ingredients specified. Mix and set aside for an hour.
- Chop the onions. Peel and roughly crush the ginger and garlic.
- Also slice the green chillies and roughly crush these. Set aside.
- For the tomato purée, you can use readymade tomato purée/paste or blend red tomatoes to give fresh tomato purée.
- Dry roast the Kasuri Methi and then crush it with your hand. Set aside for use later.
- Also chop the coriander leaves and set aside.
Process:
- Heat a mix of ghee & oil in a curry pan and then add the whole spices.
- Give a stir and then add the crushed ginger, garlic and green chillies. Fry for 1 min and then add the chopped onions. Fry on medium heat for 13 mins till the onions are light brown in colour.
- Now add the minced meat and fry on high heat for 2 mins. Add all the Spice Powders other than GMP & Kasuri Methi, give a mix .Also add 3/4 tsp salt. Fry on medium heat for 5 mins till the keema is browned & oil separates.
- Now add the marinated mutton and fry on high to medium high heat for 5 mins. Continue to bhunno (fry) for another 5 mins on medium low heat. Add the readymade tomato purée, give a mix and cook on medium low heat for 2-3 mins.
- Add 300 ml water, give a mix and cover & cook on low heat for around 20 mins.
- Now add the Garam Masala Powder & Kasuri Methi powder. Mix and cover and cook on low heat for 7-8 mins (or 6-7 ???) till the meat is tender and the keema gravy coats the mutton pieces and oil separates.
- Garnish with chopped coriander leaves. Mix and simmer for 1-2 mins. Serve hot with Roti or Rumali Roti.
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