Mutton
North Indian
Curry
Intermediate
For 4 people

Mutton Rara: A Bold Blend of Mutton Curry and Keema


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.

Ingredients

  • Sunrise Shahi Garam Masala

    20 gm
  • Sunrise Mustard Oil

    50 ml
  • Mutton Curry Cut

    400 gm
  • Mutton Keema (boiled)

    200 gm
  • Mutton Stock

    200 ml
  • Onion (finely chopped)

    180 gm
  • Tomato Paste

    200 gm
  • Green Chilli

    25 gm
  • Ginger-Garlic Paste

    30 gm
  • Sunrise Turmeric Powder

    20 gm
  • Sunrise Red Chilli Powder

    15 gm
  • Whole Garam Masala

    25 gm
  • Bay Leaves

    2 pcs
  • Sunrise Cumin Powder

    15 gm
  • Sunrise Coriander Powder

    30 gm
  • Salt

    to taste
  • Fresh Cream

    30 ml
  • Coriander Leaves (finely chopped)

    25 gm
  • Butter

    20 gm

Sunrise tip: For the most tender meat, use goat meat rather than lamb. Marinate it overnight for the spices to penetrate well.

 

Steps

Step 1: Sauté whole spices & onions

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.

 

Step 2: Brown the boiled mutton

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.

 

Step 3: Add ginger, garlic & tomatoes

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.

 

Step 4: Add boiled mutton keema & stock

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.

 

Step 5: Garnish and serve

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.

 

Goes Best With

  • Bread: Butter naan, Tawa roti

  • Rice: Jeera rice, Saffron pulao