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).
Add the marinated mutton and keep bhunoing (cooking) for 20 -25 minutes or till the oil separates from the mutton pieces.
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.)
The color of the gravy should turn dark brown from all the sauteing /bhuno process.
Dish out the mutton in a bowl and garnish with chopped green coriander and ginger juliennes.
The same process could be followed to make Chicken Rara and should not take more than 60 minutes to cook.
