Himachali Mutton Rara Recipe
Indulge in the rich flavors of Himachali cuisine with this delightful Mutton Rara, a dish perfect for a hearty dinner. This recipe serves 6 and brings together aromatic spices and tender mutton, creating a truly satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton | 1 kg |
| Mustard oil | 4 tablespoons |
| Cumin seeds (Jeera) | 1-1/2 tablespoons |
| Onions (sliced) | 3 |
| Garlic (finely chopped) | 2 tablespoons |
| Ginger (finely chopped) | 2 tablespoons |
| Turmeric powder (Haldi) | 1-1/2 tablespoons |
| Red chilli powder | 2 tablespoons |
| Green chillies (chopped) | 2 |
| Tomatoes (finely chopped) | 3 |
| Ghee | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Coriander leaves (Dhania) | Few sprigs |
| Sugar | A pinch |
| Salt | To taste |
| Mace (Javitri) | 2 |
| Cloves (Laung) | 5 |
| Cinnamon stick (Dalchini) | 1 inch |
| Bay leaf (Tej patta) | 1 |
| Cardamom (Elaichi) | 3 pods/seeds |
| Coriander seeds (Dhania) | 1 tablespoon |
| Cumin seeds (Jeera) | 1 tablespoon |
| Nutmeg (grated) | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350 |
| Protein | 28 g |
| Carbohydrates | 15 g |
| Fat | 20 g |
| Fiber | 2 g |
Instructions
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Prepare Garam Masala: In a wide pan, dry roast all the garam masala ingredients—mace, cloves, cinnamon, bay leaf, and cardamom—excluding the nutmeg. Once roasted, grind them into a fine powder using a mixer grinder. Stir in the grated nutmeg and set aside.
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Cook the Base: Heat the mustard oil in a heavy-bottomed pan until it reaches its smoking point, then add the cumin seeds. Once they begin to splutter, add the sliced onions, chopped green chillies, garlic, and ginger. Sauté for about 10 minutes until the onions are golden brown.
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Add Spices and Tomatoes: Stir in the red chilli powder, turmeric powder, and mix well. Add the chopped tomatoes, salt, and a pinch of sugar. Cook for 15 to 20 minutes over medium flame until the tomatoes soften and the oil separates from the mixture.
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Incorporate Mutton: Sprinkle a little water if the mixture is too dry, then add the mutton pieces. Cook for 20 to 25 minutes, ensuring they are thoroughly coated with the spice mixture.
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Slow Cook: Add the ghee for extra flavor, cover the pan with a lid, and allow the mutton to cook in its own juices for about 30 to 45 minutes. Halfway through this cooking time, sprinkle one big tablespoon of the freshly ground garam masala.
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Finish and Serve: Once the mutton is tender, add chopped coriander leaves and lemon juice. Serve hot with steamed rice, phulkas, or pudina tawa paratha for a perfect weekday dinner.
Enjoy your homemade Himachali Mutton Rara, a dish that’s sure to impress your family and friends with its authentic flavors!
