MUTTON RARA

Mutton Rara is a  wonderful  mutton recipe as it combines the mutton pieces along with the mutton keema with exceptional tastes of their own . This  awadhi dish is  blend of   roasted and  raw spices.

• 500 gms Mutton pieces
• 200 gms Mutton Keema (Mutton Mince)
• 5 medium  onions chopped
• 3 large size tomato( chopped)
• 2 tblsp Ginger Garlic  Paste
• 1 teaspoon Red chilli Powder
• 1 tbsp Red Kashmiri Chilly Powder (Kashmiri Lal Mirch)
• 1  tblsp Coriander Powder (Dhania Powder)
• 1 tsp Turmeric Powder (Haldi)
• 1 tsp black pepper  Powder
• 1/2 cup Curd
• 4 tbsp pure  Ghee
• Sat To Taste

Whole Spices

• 8-9  Cloves
• 4 Green Cardamom
• 1 1/2  ” Cinnamon Stick
• 1/2 inch mace
• 1/2 tsp nutmeg powder
• 1 tsp shahi  jeera
• 2  Bay leaf

For Garnish
1 tblsp Green Coriander leaves  Chopped

• Heat the pan and dry roast shahi  jeera, cloves, Caradamom, cinamon sticks, Mace, Nutmeg . When nice aroma comes out turn off the flame. Make  a fine powder.
• Heat ghee or oil in a heavy bottom pan. Add bay leaf and Mutton .
• Fry  mutton and then  add the chopped onions. Fry the onions and cokk it for 10 minutes.
• Add the ginger garlic paste and further cook till all the raw smell disappers.
• Add mutton keema and again cook for 5 minutes.
• Add all dry spices – Red Chilly Powder, Coriander Powder, Turmeric Powder, Black pepper  and saute for 5 minutes. Add tomato or Tomato puree  and salt. Mix well. Make sure the masala does not burn.
• Cook till masala leaves oil.
• Now add Curd and cokk for 5 more minutes and a thick gravy consistency is reached.
• Now add Roasted garam masala powder and mix well.
• The color of the gravy should turn  brown .
• Now add water 3-4 cup of water  and close the lid of cokker or pan and cook on slow heat for 20 minutes.
• Then switch off the flame .
• Transfer  the mutton in a bowl and garnish with chopped green coriander leaves.

Serve with Lachha paratha ,Naan, Tandoori Roti or Phulka.