Full written recipe for Mutton rara
Prep time: 25-30 minutes
Cooking time: 1.5 - 2 hours (depending on the quality of mutton)
Serves: 4-5 people
Homemade garam masala
Ingredients:
• Cumin seeds 5 grams / 1.5 tbsp
• Coriander seeds 5 grams / 1.5 tbsp
• Green cardamom 5 grams / 20-22 nos.
• Black cardamom 7 grams / 10-12 nos.
• Cloves 5 grams / 28-30 nos.
• Cinnamon 5 grams / 4-5 sticks
• Black peppercorns 5 grams / 1.5 tbsp
• Fennel seeds 3 grams / 1 tbsp
• Salt a large pinch
Method:
• Set a pan on medium flame and heat until its moderately hot, low down the heat and add all the whole spices, dry roast them on low flame until the spices are aromatic.
• Transfer over a plate and allow to cool down to room temperature, further transfer in a grinding jar and add a large pinch of salt, use pulse mode to grind the spices into a fine powder.
• Your freshly prepared homemade garam masala is ready. Store in an airtight container & use accordingly.
Mutton gravy
Ingredients:
For marination
• Mutton 1 kg (with bones & washed thoroughly)
• Mutton kheema 350 gm (washed thoroughly)
• Salt to taste
• Turmeric powder ½ tsp
• Kashmiri red chilli powder 1 tbsp
• Fresh ginger garlic chilli paste 4 tbsp
• Curd 300 gm
For gravy
• Ghee 4 tbsp + Oil 2 tbsp
• Whole spices:
1. Cumin seeds 1 tsp
2. Cinnamon stick 1 inch
3. Green cardamom 3-4 nos.
4. Cloves 4-5 nos.
5. Black cardamom 1-2 nos.
6. Bay leaf 1-2 nos.
• Onions 700 grams (chopped)
• A pinch of salt
• Fresh ginger garlic chilli paste 4 tbsp
• Turmeric powder 1/2 tsp
• Kashmiri red chilli powder 3 tbsp
• Spicy red chilli powder 2 tbsp
• Coriander powder 4 tbsp
• Cumin powder 1 tbsp
• Hot water as required
• Tomatoes 4 medium size (finely chopped)
• Fresh homemade garam masala 2 tsp
• Kasuri methi 2 tsp
• Ginger 1 inch (julienned)
• Green chillies 3-4 nos. (slit)
• Lemon juice 1 tsp
• Fresh coriander leaves as required
Methods:
• Wash the mutton very well, I’ve taken mutton shoulder & chaap, you can take any mutton pieces as per your preference.
• For marinating, add the mutton pieces along with kheema, in a mixing bowl, further add salt, turmeric powder, red chilli powder & ginger garlic chilli paste, massage the mutton pieces well and further add the curd, make sure to whisk the curd well, marinate the mutton really well & keep it in the fridge until you use it or you can also keep it marinated in the refrigerator overnight for best results.
• For making the gravy, set a wok on medium heat, add ghee & oil, whole spices, stir once & add onions and a pinch of salt, stir & cook on medium flame until the onions turn golden brown in colour, the process of browning the onions is really important.
• After the browning of the onions, add the freshly prepared ginger garlic chilli paste, stir & cook on medium heat for 3-4 minutes.
• Further lower the flame and add the turmeric powder and red chilli powder, stir & cook briefly for a minute on low flame, further add the spicy red chilli powder, coriander powder & jeera powder, briefly stir for a minute.
• Further add 300-400 ml of hot water, increase the flame to high heat, stir & cook until the oil has separated.
• Further add the tomatoes and salt, stir & mix well, cover and cook for 8-10 minutes on medium low flame, stir in intervals to ensure the tomatoes don’t burn, add little hot water if required to continue the cooking process. Cook until the tomatoes have completely mixed with the masala & the oil has been released.
• Now add the marinated mutton pieces and the kheema, stir & cook on high flame initially for 10 minutes, later lower the flame to the lowest possible setting of the gas hob and continue to cook until the mutton has cooked completely, the cooking process may take about 1 hour to 1.5 hour, the time will totally depend on the quality of the mutton.
• Do check the mutton in between by stirring them, make sure you do not stir regular interval or it may take a lot time to cook.
• As the mutton is almost cooked, add garam masala, kasuri methi, ginger, green chillies and a small handful of fresh coriander leaves, stir gently and cook for another 10 minutes on medium high flame.
• Taste and adjust the salt as per taste. Finish by adding some lemon juice and some freshly chopped coriander leaves, stir once.
• Your mutton rara masala is ready, serve hot with some tandoori roti or any indian bread of your choice.
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