Rara Meat Mutton In Whole Spices Recipes

MUTTON RARA RECIPE

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.

ENJOY RESTAURANT-LIKE MUTTON RARA AT HOME

Steps:

• 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.

RARA MEAT (MUTTON IN WHOLE SPICES)

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.