Best Rara Meat Mutton In Whole Spices Recipes

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MUTTON RARA RECIPE



Mutton Rara Recipe image

Make this delicious Restaurant Style Mutton Rara curry at home using my simple recipe. It's robust, hearty and so flavorful.

Provided by Neha Mathur

Categories     Main Course

Time 50m

Number Of Ingredients 25

750 g Mutton
1/2 cup Yogurt
1 tbsp Ginger Garlic Paste
3 tsp Kashmiri Red Chilli Powder
1/2 tsp Turmeric Powder
2 tsp Salt
4 tbsp Ghee
2 tbsp 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 tsp Ginger (Chopped)
2 tsp Garlic (Chopped)
300 g Mutton Mince
1 cup Tomato (Grated)
2 tsp Coriander Powder
1/2 tsp Turmeric Powder
1 tsp Garam Masala Powder
1 tbsp Kasuri Methi
2 tbsp Fresh Coriander (Chopped)

Steps:

  • 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.

Nutrition Facts : Calories 969 kcal, Carbohydrate 17 g, Protein 48 g, Fat 79 g, SaturatedFat 38 g, Cholesterol 230 mg, Sodium 1392 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

RARA MEAT (MUTTON IN WHOLE SPICES)



Rara Meat (Mutton in Whole Spices) image

This is a really good recipe if you like mughlai food. If you are fond of butter chicken, this would be your favourite too--it's real good!

Provided by jas kaur

Categories     Asian

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 18

1 kg lamb, 1 kg
2 bay leaves, 2 (tej patta)
3 black cardamom pods, 3
8 cardamoms, 8
5 teaspoons coriander powder, 5 tsp
2 teaspoons cumin powder, 2 tsp (jeera)
4 teaspoons garlic, chopped 4 tsp
3 tablespoons garlic paste, 3 tbs
4 teaspoons gingerroot, shredded 4 tsp
3 tablespoons ginger paste, 3 tbs
2/3 cup oil, 2/3 cup
1 cup onion, chopped 1 cup
1 teaspoon red chili powder, 1 tsp
4 whole red chilies, whole 4
salt
2/3 cup tomatoes, chopped 2/3 cup
1/2 teaspoon turmeric powder, 1/2 tsp (haldi)
2/3 cup yogurt, 2/3 cup

Steps:

  • Whisk together the yogurt and salt and marinade the lamb in it for an hour.
  • Heat the oil in a pot and crackle bay leaves and both the cardamoms in it.
  • Add the onions and sauté till light brown. Add ginger and garlic pastes and stir for 4 to 5 minutes.
  • Stir in coriander, turmeric and red chilli powders. Add the lamb with the marinade, bring to boil then reduce flame.
  • Let simmer, adding 3 teaspoons water at intervals.
  • Cook until tender. Add the tomatoes, chopped garlic and ginger and stir. Then add the cumin and whole red chillies. Cook on low flame till the lamb pieces are coated with the masala and tender.

Nutrition Facts : Calories 786.1, Fat 63.2, SaturatedFat 15.9, Cholesterol 137.3, Sodium 141.9, Carbohydrate 16.3, Fiber 2.5, Sugar 7.1, Protein 39.2

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