Mutton Rara

Dish

Mutton Rara

Mutton Stew with Minced Meat

Mutton Rara is made by cooking tender mutton pieces in a spicy tomato-based gravy. The dish gets its name from the sound of the meat being cooked in the gravy. The meat is first cooked in a pressure cooker with onions, ginger, garlic, and spices until it is tender. The gravy is made by cooking tomatoes, onions, and spices until they are soft and fragrant. The cooked meat is then added to the gravy and simmered until the flavors meld together. Mutton Rara is best served hot with rice or naan.

Jan Dec

Origins and history

Mutton Rara is a popular dish in North India, especially in Punjab. It is believed to have originated in the royal kitchens of the Mughal emperors. The dish was traditionally made with lamb, but mutton is now more commonly used.

Dietary considerations

Mutton Rara is not suitable for vegetarians or those who do not eat meat. It is also not recommended for those who are on a low-fat or low-calorie diet.

Variations

There are many variations of Mutton Rara, with some recipes calling for the addition of yogurt or cream to the gravy. Some recipes also call for the use of lamb instead of mutton.

Presentation and garnishing

Mutton Rara can be garnished with fresh coriander leaves and a sprinkle of garam masala.

Tips & Tricks

To make the dish more flavorful, marinate the mutton in yogurt and spices for a few hours before cooking. This will help to tenderize the meat and infuse it with flavor.

Side-dishes

Mutton Rara is best served with rice or naan. It can also be served with a side of raita or salad.

Drink pairings

Mutton Rara pairs well with a cold beer or a glass of red wine.