Rara Mutton 


Rara mutton or rara ghosht. 

A very flavourful mutton dish. Made of mutton pieces, minced mutton or keema and whole spices. Flavour of dry roasted powdered spices makes the dish superbly delicious. 

After reading Vir Sanghvi’s article in Hindustan Times Brunch I was tempted to try it. And very happy with the taste. 

Browsed for the recipe. There are different varieties. According to Vir Sanghvi it is a fusion dish so I didn’t follow any particular recipe. I have some roasted ground spices which we call ‘bhaja moshla’ in Bengali. And its made my cooking easy. 

Now read what Vir Sanghvi has written about the recipe. 

“I thought back to the best Rara Ghosht I had eaten and it was at Embassy restaurant in Connaught Place’s D Block, famous for its Dal Meat and its old-style Punjabi restaurant cooking. I persuaded Amit Kundal, the executive chef at Embassy to send me the recipe. It was as I remembered. You cook the mutton pieces first with onions, ginger and garlic paste, coriander and cumin seeds, chilli powder and garam masala. When the mutton is ready, you add keema. Tomatoes, garlic and chillis come next and then you slow cook the dish till the flavours have mingled.”

Source

Recipe is very simple. You have to use only whole spices, onion, garlic, ginger, and some regular spices which we use in our curry. 


Recipe 


Mutton – 500 gram 

Mutton mince or keema – 200 gram

Onion – 4 sliced 

Garlic paste – 1 tablespoon

Ginger paste – 1 tablespoon

Tomato – 5 finely chopped 

Green chilli – 3-4 finely chopped 

Coriander leaves – 2 tablespoon chopped 

Salt to taste 

Turmeric powder – 1 /2 teaspoon 

Coriander powder – 1 teaspoon 

Cumin powder – 1 teaspoon 

Kashmiri red chilli powder – 2 tablespoon 

Garam masala powder – 1/2 teaspoon, optional 

Nutmeg powder – 1/4 teaspoon 

Sugar – 1/4 teaspoon 

Roasted Powdered spices – 1 teaspoon 

Bay leaf – 1 

Green cardamom – 3-4 

Cinnamon – 1 inch stick 

Cloves – 4

Mace – 1 string 

Mustard oil or ghee/clarified butter  – 1/4 cup 

For marinating 
Curd – 1/2 cup 

Salt 1 teaspoon 

Garlic paste – 1 teaspoon 

Ginger paste – 1 teaspoon 

Mustard oil – 1 teaspoon 

Roasted Powdered spices – 1 teaspoon 

Nutmeg powder – 1/4 teaspoon 

For roasted powdered spices 


Cumin seeds – 1 tablespoon 

Coriander seeds – 1 tablespoon 

Green cardamom – 4

Cinnamon – 1 inch stick 

Cloves – 4

Mace – 2 strings


Method 


Heat a pan and add 1 tablespoon cumin powder, 1 tablespoon coriander powder, 4 cardamom, 1 inch piece cinnamon, 4 cloves and 2 strings of mace. Dry roast on low flame. Spices should’nt be burnt. Stir continuously. Roast until colour of the spices slightly changed and becomes fragrance. Let it cool down. Grate the nutmeg and keep aside. 

Clean and wash well the mutton pieces and minced mutton or keema separately. 

Marinate the mutton pieces with curd, salt, garlic paste, ginger paste, mustard oil, 1 teaspoon powdered roasted spices and 1/4 teaspoon nutmeg powder. Mix well and keep aside for 30 minutes. 

Crush the cardamom, cinnamon, cloves and mace. 

Heat oil or ghee or clarified butter in a pressure cooker.

I have used mustard oil but if you like you can use ghee. Add bay leaf, crushed cardamom, cinnamon, cloves and mace. 

Add sliced onion and chopped green chillies. Add sugar. Fry until the onions becomes translucent. 

Add the marinated mutton pieces. Fry until the mutton changes it’s colour. Stir continuously to avoid sticking from downside. 

When the mutton starts to change it’s colour add the tomatoes, ginger paste and garlic paste. 

Saute until the tomatoes becomes mushy. 

Add salt, be careful we have already added 1 teaspoon salt while maintaining. Add cumin powder, coriander powder, turmeric powder, kashmiri red chilli powder, garam masala powder, dry roasted powdered spices and nutmeg powder. 

Saute until the tomatoes mixed well and dried up completely. Keep stirring. 

Now add the minced mutton or keema. Fry till oil leaves the sides. 

Add the remaining marinating spices and curd. Add water to make a thick gravy. Mix well. Add chopped coriander leaves. 

Close the pressure cooker with lid. 

Switch off the flame after 8 whistle or till the mutton pieces becomes tender.

Let the pressure settle down on it’s own. 

Open the pressure cooker and check if it is done. If not pressure cook again for 1-2 whistle. 

You can garnish with chopped coriander leaves and ginger julienne. 

Serve with hot steamed rice, roti or Indian flat bread, paratha, naan or puri. 

Enjoy……

I would love to hear from you. If you like the recipe please leave some words in comment. 

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