Mutton Rara ( Mutton pieces cooked in minced mutton gravy )

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Today's recipe will make you think about the name more than the taste. It's Mutton Rara. Originally it is made with  tender pieces of mutton legs and mutton keema. But where I live, lamb is readily available in supermarket, but this time I managed to get some goat meat, so thought of trying this recipe. And to my surprise it came out really delicious and mouthwatering. But most of you will think from where does this name came from? I was researching on this from quite some time and to my surprise according to some Hindi dictionary it means 'soft and weak'. And according to some people Rara also means 'dry'.




Usually Mutton Rara is prepared in the dhabas of Himachal Region and served to the customers who travels through the highways of Grand Trunk Road. How so ever, the dish itself is very rich and royal in its own way. The uses of aromatic whole spices and ground spices makes it extravagant in all means. A hot plate of mutton rara with some dhaba style rotis are treat to all the bye passers who wants to eat something good and different. So coming back to the recipe, there are many ways of making this recipe with some or the other variations but today I prepared it with goat shoulder pieces and minced goat meat. However people may use exact recipe to make this with lamb. It tastes equally good.



I prepared this recipe using a pressure pan as it makes the recipe in no time. So firstly, I roasted some bay leaves and whole black peppercorns in some oil. Added ginger garlic and onion paste to it. When it was slightly golden brown it color, I added all the lamb shanks and sauteed it for few minutes. After few minutes I add the minced meat also cooked it till the color of the meat changed. I added all the dry spices, salt, tomato puree and cooked well till some water came out from the meat. At that time I add yogurt mixed well. Added the potato chunks and gave it a quick mix. Added some water and closed the lid of the pressure pan and cooked it under 4-5 whistles till the lamb pieces were soft and juicy.




Complete recipe follows below :-



Preparation Time:- 15 minutes  Cooking Time:- 45 minutes Total Time:- 1 hour



Number of Serving:- 3-4 persons 


Measurements:-
1 cup = 250 ml 
¾ cup = 200 ml
½ cup = 125 ml 
1/3 cup = 80 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml

Ingredients:-
* Mutton:- 700 grams
* Mutton Minced:- 300 grams
* Onions:- 5 large (grated)
* Ginger Garlic Paste:- 2 tablespoon
* Yogurt:- 1/2 cup
* Tomato puree:- 1/2 cup (store bought)
* Potatoes:- 2-3 (dices into big cubes)
* Bay Leaves:- 1-2
* Whole Black Pepper Corns:- 1 teaspoon
* Turmeric Powder:- 1/2 teaspoon
* Chili Powder:- 2 teaspoon
* Cumin Powder:- 1/2 teaspoon
* Coriander Powder:- 1 teaspoon
* Garam Masala Powder:- 2 teaspoon
* Salt:- to taste
* Vegetable Oil:- 2-3 tablespoons
* Water:- 1 cup
* Ghee (Clarified Butter):- 1 teaspoon (optional)
* Coriander Leaves:- 1 tablespoon

Method:-


1) Heat some oil in a pressure pan. Add bay leaves and whole black pepper corns to the oil. Saute till it is aromatic. Add ginger garlic paste and grated onions to the pan. Cook till the raw flavor is no more and the onions are translucent. Add the mutton pieces to the pan and cook for 5-7 minutes. The heat should be over medium-high heat. 









2) Now add the mince goat meat to the pressure pan and mix and cook it well for 5 minutes. Add all the dry spices like turmeric powder, chili powder powder, coriander powder, cumin powder, garam masala to the pan and stir it well. Add the tomato puree to the mutton pieces and cook till the oil is separated from the gravy. It will take around 2-3 minutes. Now add yogurt and diced potatoes to it mix it thoroughly and cook it for 5 minutes over medium high heat.









3) Add 1 cup of water, stir it well. Cook till the water starts boiling. Now at this point add salt to taste and mix well. Check for seasoning. Close the pressure pan and cook under 3-4 whistles over medium heat. After 3 whistles switch off the flame and let it rest for 10 minutes till the pressure goes down automatically. ( Every pressure pan/ cooker is different so cook accordingly.)







4) After 10 minutes open the lid of the pressure pan, add chopped coriander and a teaspoon of ghee to it- Mix every thing together. And your Mutton Rara is ready to be served.






Serve piping hot.


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Note:-


* I have used store bought tomato puree, but if you want you can use tomato paste of two medium sized tomatoes.


  People living outside India, and not aware of all the Indian spices you will mostly get all of them in the Indian stores near your place. 

Serving Tips:- Tastes best with roti, chapati or steamed rice.


Calorie Count per Serving for reference.











































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