A signature dish of North Indian Mughlai cuisine, Mutton Rara combines succulent mutton curry pieces with spiced boiled mutton fried with onions, in a thick, flavourful tomato gravy. Slow-cooked with fresh cream and an aromatic blend of whole and ground spices, this rich mutton curry has a melt-in-the-mouth texture and deep, complex flavours. While it takes some time and effort, the result is a truly special mutton dish fit for festive occasions. Pair with hot naan or jeera rice for a satisfying meal.
Sunrise tip: For the most tender meat, use goat meat rather than lamb. Marinate it overnight for the spices to penetrate well.
Time: 5 minutes
Heat the Sunrise Mustard oil in a large, heavy-bottomed pan or kadhai on medium heat.
Add the whole garam masala, bay leaves, and sliced onions and let them sizzle and turn fragrant for about 2-3 minutes.
Time: 10 minutes
Add the boiled mutton to the pan. Cook on high heat, stirring constantly, until the mutton pieces are browned on all sides and the raw smell goes away, for about 3-5 minutes.
Time: 10 minutes
Stir in ginger-garlic paste, Sunrise Turmeric Powder, Sunrise Red Chilli powder and cook for 2-3 minutes.
Add the tomato paste, chopped green chillies, salt and cook for 2-3 minutes. Cook until the tomatoes soften and break down into a thick gravy, about 5 minutes.
Time: 10 minutes
Stir in boiled mutton keema and reserved mutton stock. Cook for 3-5 minutes and cover it with a lid for all the ingredients to blend and cook well.
Now, add Sunrise Cumin powder, Sunrise Coriander powder, Sunrise Shahi Garam Masala, fresh cream, butter and cook for 2-3 minutes.
Time: 2 minutes
Transfer the hot Mutton Rara to a serving dish. Garnish with chopped coriander leaves and slivers of ginger.
Serve immediately with hot naan, roti or jeera rice.
Bread: Butter naan, Tawa roti
Rice: Jeera rice, Saffron pulao