Name: Rara Meat (Mutton in Whole Spices)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1 kg lamb, 1 kg; 2 bay leaves, 2 (tej patta); 3 black cardamom pods, 3; 8 cardamoms, 8; 5 teaspoons coriander powder, 5 tsp; 2 teaspoons cumin powder, 2 tsp (jeera); 4 teaspoons garlic, chopped 4 tsp; 3 tablespoons garlic paste, 3 tbs; 4 teaspoons gingerroot, shredded 4 tsp; 3 tablespoons ginger paste, 3 tbs; 2/3 cup oil, 2/3 cup; 1 cup onion, chopped 1 cup; 1 teaspoon red chili powder, 1 tsp; 4 whole red chilies, whole 4; salt; 2/3 cup tomatoes, chopped 2/3 cup; 1/2 teaspoon turmeric powder, 1/2 tsp (haldi); 2/3 cup yogurt, 2/3 cup

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Recipe by jas kaur

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Rara Meat (Mutton in Whole Spices) created by Jasmeet Singh

This is a really good recipe if you like mughlai food. If you are fond of butter chicken, this would be your favourite too--it's real good!

Ready In:: 1hr 30mins
Serves:
Units:

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ingredients

1 kg lamb, 1 kg
2 bay leaves, 2 (tej patta)
3 black cardamom pods, 3
8 cardamoms, 8
5 teaspoons coriander powder, 5 tsp
2 teaspoons cumin powder, 2 tsp (jeera)
4 teaspoons garlic, chopped 4 tsp
3 tablespoons garlic paste, 3 tbs
4 teaspoons gingerroot, shredded 4 tsp
3 tablespoons ginger paste, 3 tbs
²⁄₃ cup oil, 2/3 cup
1 cup onion, chopped 1 cup
1 teaspoon red chili powder, 1 tsp
4 whole red chilies, whole 4
salt
²⁄₃ cup tomatoes, chopped 2/3 cup
¹⁄₂ teaspoon turmeric powder, 1/2 tsp (haldi)
²⁄₃ cup yogurt, 2/3 cup

directions

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.

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RECIPE MADE WITH LOVE BY

@jas kaur

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@jas kaur

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"This is a really good recipe if you like mughlai food. If you are fond of butter chicken, this would be your favourite too--it's real good!"

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review by Shubha J.

7/16/2020

Dear, Rara ghosht which is a Himachali dish has to have mutton keema in gravy, and uses nutmeg ie Jaiphal powder... What you have written,albeit wonderfully and it sounds delicious, is simply mutton curry.

Replies 1
photo by Jasmeet Singh

5/29/2012

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review by shelley13

11/10/2010

This was really good and the curry was tasty, however, for me the mutton never cooked that well and was a little chewy, so what I did was throw it in the pressure cooker for about 7 minutes, added a little water and it came out perfectly, with the mutton cooked to perfection, tender and mouth watering.

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review by gufton

1/20/2008

Wow thanks for this one! Really impressed my friends! They said it was the best curry they have ever tasted. I think that too!

Replies 1
creation by jas kaur

7/9/2007

This is a really good recipe if you like mughlai food. If you are fond of butter chicken, this would be your favourite too--it's real good!