Quebecois Mutton Rara

Ingredients

In the Quebecois adaptation of Mutton Rara, we incorporate traditional Quebecois ingredients and flavors to create a fusion dish that pays homage to both cuisines. The original Indian recipe is typically spicier, but we have adjusted the heat level to suit the Quebecois palate. Additionally, we have added cream to give the stew a rich and creamy texture, which is not commonly found in the original dish. We alse have the original recipe for Mutton Rara, so you can check it out.

• 500g (1.1 lb) mutton, cubed 500g (1.1 lb) mutton, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 2 green chili peppers, slit lengthwise 2 green chili peppers, slit lengthwise
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the mutton cubes to the pot and cook until browned on all sides.
4. 4.
   Stir in the pureed tomatoes and cook for 2-3 minutes until the tomatoes are well incorporated.
5. 5.
   Add the ground cumin, coriander, turmeric, cinnamon, cloves, and cardamom to the pot. Mix well to coat the meat with the spices.
6. 6.
   Add the slit green chili peppers and pour in the beef or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
7. 7.
   Simmer the stew for 1.5 to 2 hours, or until the mutton is tender and the flavors have melded together.
8. 8.
   Stir in the heavy cream and season with salt to taste. Cook for an additional 5 minutes.
9. 9.
   Garnish with fresh cilantro and serve hot with rice or crusty bread.

Treat your ingredients with care...

• Mutton — For the best results, choose boneless mutton pieces with a good amount of marbling. This will ensure tender and flavorful meat.
• Green chili peppers — Adjust the number of chili peppers according to your spice preference. Remove the seeds for a milder heat.
• Heavy cream — If you prefer a lighter version, you can substitute the heavy cream with coconut milk or yogurt.

Tips & Tricks

• For an extra depth of flavor, marinate the mutton in a mixture of yogurt, ginger, garlic, and spices for a few hours before cooking.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water during the last few minutes of cooking.
• Serve the Quebecois Mutton Rara with a side of crusty bread or naan bread to soak up the delicious gravy.

Serving advice

Serve the Quebecois Mutton Rara hot with steamed rice or crusty bread. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Quebecois Mutton Rara in a deep bowl, allowing the rich gravy to surround the tender mutton pieces. Sprinkle some chopped cilantro on top for an attractive presentation.