Mutton Rara is a popular Himachali dish prepared during special occasions in the northern regions of India. The combination of whole spices, powdered spices and marinated mutton make it a tasty, spicy dish which can be enjoyed with plain rice or phulkas/rotis. It is usually made with mutton chunks, however, the following recipe uses two types of mutton to give it a restaurant-like flavour and consistency. Read on to find out more.
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In a bowl, add mutton, curd, ginger-garlic paste, red chilli powder, turmeric powder and salt. Mix well and let it rest for an hour.
In a pressure cooker, add ghee along with oil and let it heat. Once it is hot, add cloves, peppercorns, cinnamon, javitri, cardamoms, bay leaves and dry red chillies. Allow them to crackle for a few seconds.
Now, add chopped onions, ginger and garlic. Fry until the onions turn slightly brown. Add mutton keema and cook on high flame for about 5-6 minutes. Then add the marinated mutton with the marinade and cook for another 5-6 minutes on high flame.
Add the grated tomato, coriander powder, turmeric powder, garam masala powder and a cup of water. Close the lid and pressure cook until mutton is tender and well-cooked.
Remove the cooker from heat and let it sit for a few minutes until the pressure is released. Open the lid and add kasuri methi, lemon juice and mix well.
Garnish with fresh coriander on top and serve hot with roti, naan or laccha paratha.
If you don’t like ghee, you can also use mustard oil along with vegetable oil for flavour.
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Frequently Asked Questions
What can I use instead of javitri?
You can use nutmeg powder instead of javitri.
Can I use lamb instead of goat mutton for this recipe?
Yes. You can also make mutton rara with boneless or bone-in lamb mutton pieces and mince.