Rara Meat Mutton in Whole Spices
Indulge in the rich, aromatic flavors of Rara Meat Mutton in Whole Spices, a hearty Indian dish that combines the lusciousness of tender bone-in mutton with the richness of spiced minced meat. Simmered to perfection in a fragrant base of ghee, vibrant tomatoes, and earthy whole spices like cinnamon, cardamom, and bay leaves, this dish offers an irresistible depth of flavor. The addition of yogurt creates a creamy, tangy gravy, while kasuri methi and fresh cilantro provide the perfect finishing touch. Ideal for festive occasions or family gatherings, this slow-cooked masterpiece pairs beautifully with naan, roti, or steamed rice, bringing a taste of traditional Indian cooking straight to your table.
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Recipe Information
Ingredients
- 500 grams Mutton (bone-in)
- 250 grams Mutton mince
- 3 medium, finely chopped White onion
- 2 large, finely chopped Tomatoes
- 6 large, grated Garlic cloves
- 2 tablespoons, grated Ginger
- 3 small, slit lengthwise Green chilies
- 150 grams Yogurt (curd)
- 3 tablespoons Ghee (clarified butter)
- 1 2-inch piece Cinnamon stick
- 4 Green cardamom pods
- 5 Cloves
- 2 Bay leaf
- 1 teaspoon Cumin seeds
- 1.5 teaspoons Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 2 tablespoons, chopped Fresh cilantro leaves
- 1.5 teaspoons (or to taste) Salt
- 2 cups Water
Instructions
Heat ghee in a large heavy-bottomed pot or pressure cooker over medium heat.
Add cinnamon stick, green cardamom pods, cloves, bay leaves, and cumin seeds. Sauté until they release their aroma, about 30 seconds.
Add finely chopped onions and cook until golden brown, stirring regularly to avoid burning, about 10 minutes.
Stir in garlic, ginger, and green chilies. Cook for 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until soft and mushy, about 7-8 minutes.
Add red chili powder, coriander powder, turmeric powder, and salt. Mix well and cook the spice mixture until oil separates from the masala.
Add the bone-in mutton pieces and sauté for 8-10 minutes until the mutton is well coated with the masala and slightly browned.
Incorporate the minced mutton into the pot, breaking it up as you add. Mix well and cook for another 5-7 minutes.
Lower the heat and gradually stir in the yogurt, making sure it doesn’t curdle. Cook for another 4-5 minutes.
Pour in 2 cups of water, bring to a boil, and then reduce the heat. Cover and simmer for 60-75 minutes, stirring occasionally, until the mutton is tender. If using a pressure cooker, cook for 5-6 whistles, then allow the pressure to release naturally.
Once the mutton is cooked and the gravy is thickened to your liking, stir in garam masala powder and crush the kasuri methi between your palms before adding it.
Garnish with chopped cilantro leaves and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 22.5 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.7 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 178 mg | 14% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 993 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
