Mutton Rara with a Spicy Twist

Ingredients

• 500g (1.1 lb) mutton, cut into pieces 500g (1.1 lb) mutton, cut into pieces
• 1 cup (240ml) yogurt 1 cup (240ml) yogurt
• 2 onions, finely chopped 2 onions, finely chopped
• 3 tomatoes, pureed 3 tomatoes, pureed
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit 2 green chilies, slit
• 2 teaspoons red chili powder 2 teaspoons red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish
• 2 tablespoons oil 2 tablespoons oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, marinate the mutton pieces with yogurt, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Let it marinate for at least 30 minutes.
2. 2.
   Heat oil in a large pan or pressure cooker over medium heat. Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
4. 4.
   Add the tomato puree and cook until the oil separates from the mixture.
5. 5.
   Add the marinated mutton pieces to the pan and cook until they are browned on all sides.
6. 6.
   Add the slit green chilies and garam masala to the pan. Mix well.
7. 7.
   If using a pressure cooker, add 1 cup of water. Close the lid and cook for about 20 minutes or until the mutton is tender. If using a regular pan, add 2 cups of water, cover, and simmer until the mutton is cooked and tender.
8. 8.
   Once the mutton is cooked, garnish with fresh coriander leaves.
9. 9.
   Serve hot with naan or rice.

Treat your ingredients with care...

• Mutton — For the best results, choose tender cuts of mutton such as shoulder or leg. If the mutton is tough, you can marinate it for a longer period of time to help tenderize it.
• Yogurt — Use thick and creamy yogurt for the marinade. Greek yogurt works well in this recipe.
• Green chilies — Adjust the number of green chilies according to your spice preference. If you prefer a milder version, you can remove the seeds from the chilies before adding them to the dish.
• Garam masala — You can either use store-bought garam masala or make your own by toasting and grinding a mixture of whole spices such as cinnamon, cardamom, cloves, and black peppercorns.

Tips & Tricks

• For a richer flavor, you can add a tablespoon of ghee (clarified butter) to the dish before serving.
• If you prefer a thicker gravy, you can blend a handful of cashew nuts with the tomato puree before adding it to the dish.
• To save time, you can use a pressure cooker to cook the mutton. It will reduce the cooking time significantly.
• Adjust the spiciness of the dish by increasing or decreasing the amount of red chili powder and green chilies according to your taste preferences.
• Leftovers of Mutton Rara taste even better the next day as the flavors continue to develop. Store them in an airtight container in the refrigerator.

Serving advice

Mutton Rara pairs well with naan, roti, or steamed rice. Serve it hot, garnished with fresh coriander leaves, alongside a cooling raita (yogurt-based side dish) to balance the spiciness.

Presentation advice

To enhance the presentation of Mutton Rara, sprinkle some additional freshly chopped coriander leaves on top just before serving. You can also serve it in a traditional Indian copper or brass serving dish for an authentic touch.