Servings Prep Time
2People 30Minutes
Cook Time Passive Time
2Hours 4 Hours
Servings Prep Time
2People 30Minutes
Cook Time Passive Time
2Hours 4 Hours
Instructions
  1. Marinate mutton pieces with curd, salt and garam masala powder. Give mutton pieces a nice rub and keep it aside for 3 – 4 hours.
  2. Heat Ghee/Oil in a heavy bottom pan or a pressure cooker.
  3. Add all the whole spices followed by adding the chopped onions after the whole spices crack. Fry the onions till they nice dark brown in color.
  4. Add the ginger garlic and chilli paste and bhuno (sauté) for some time.
  5. Now add all whole spices – Red Chilly Powder, Coriander Powder, Turmeric Powder and salt. Add a few drops of water to prevent the masala from burning (this could be repeated as and when required).
  6. Add the marinated mutton and keep bhunoing (cooking) for 20 -25 minutes or till the oil separates from the mutton pieces.
  7. Add Keema (Minced Mutton). Stir continuously till the time the mutton is cooked well and a thick gravy consistency is reached. (To fasten the process, you may pressure cook the mutton.)
  8. The color of the gravy should turn dark brown from all the sauteing /bhuno process.
  9. Dish out the mutton in a bowl and garnish with chopped green coriander and ginger juliennes.
  10. The same process could be followed to make Chicken Rara and should not take more than 60 minutes to cook.
Recipe Notes

Good To Know: Learn what is Julienne Cut?

Contact Chef: Sugandha Mathur