• 500 gms Mutton chopped
  • 200 gms Mutton Keema (Mutton Mince)
  • 3 - 4 onions chopped
  • 2 tblsp Ginger Garlic and Green Chilli Paste
  • 1 tsp Red Kashmiri Chilly Powder (Kashmiri Lal Mirch)
  • 1 tsp Garam Masala
  • 1 1/2 tblsp Coriander Powder (Dhania Powder)
  • 1/4 tsp Turmeric Powder (Haldi)
  • 1 tsp Cumin Powder (Jeera Powder)
  • 2 Green Chillies Slit Lengthwise
  • 1/2 cup Beaten Curd
  • 1 tsp crushed dried Kasoori Methi (Fenugreek Leaves)
  • 1/2 cup Ghee / Mustard Oil
  • Sat To Taste

Whole Spices
  • 3 - 4 Cloves
  • 2 Green Cardamom
  • 2 Brown Cardamom
  • 1 " Cinnamon Stick
  • 1 Tej Patta

For Garnish
  • 1 tblsp Green Coriander Chopped
  • 1 tblsp Ginger Julienne


How to make Mutton Rara :


  • In a bowl marinate - mutton pieces, curd, salt. Mix well and keep it aside for 3 - 4 hours.
  • Heat ghee or oil in a heavy bottom pan. Add tej patta and all the whole spices.
  • After 30 seconds add the chopped onions. Fry the onions till they nice dark brown color.
  • Add the ginger garlic and chilli paste and further cook till all the raw smell disappers.
  • Add all dry spices - Red Chilly Powder, Coriander Powder, Turmeric Powder, Cumin Powder and salt. Mix well. Make sure the masala does not burn.
  • If you feel the masala is burning add 1 tblsp of water and cook till water evaporates.
  • Now add the keema mixture and cook / bhuno it for 10 minutes till the keema is done and it gets brown color.
  • Now add the marinated mutton and again start the bhuno process. Keep stiring the mutton and cook till mutton gets cooked completely
  • and a thick gravy consistency is reached.
  • The color of the gravy should turn dark brown from all the sauteing /bhuno process. Mutton rahra tastes best when cooked in mustard oil without the use of water.
  • Now add the slit green chillies and crushed kasori methi.
  • Dish out the mutton in a bowl and garnish with chopped green coriander and ginger juliennes.
  • Serve with Naan, Tandoori Roti or Phulka.