Rara Mutton is a famous dish from Himachal Pradesh, often enjoyed during festivals and special occasions. This rich red mutton curry is made with a blend of classic Indian spices and has a deep, flavorful taste that makes it irresistible.
Ingredients:
For the curry:
1 kg mutton
4 tbsp mustard oil
1½ tbsp cumin seeds (jeera)
3 onions, sliced
2 tbsp garlic, finely chopped
2 tbsp ginger, finely chopped
1½ tbsp turmeric powder (haldi)
2 tbsp red chili powder
2 green chilies, chopped
3 tomatoes, finely chopped
2 tbsp ghee
1 tbsp lemon juice
A few sprigs of coriander leaves, finely chopped
A pinch of sugar
Salt to taste
For garam masala:
2 mace (javitri)
5 cloves
1-inch cinnamon stick (dalchini)
1 bay leaf
3 cardamom pods (elaichi)
1 tbsp coriander seeds (dhania)
1 tbsp cumin seeds (jeera)
1 tbsp grated nutmeg
How to Make Rara Mutton:
Prepare the garam masala: Dry roast all the garam masala ingredients except nutmeg in a pan. Grind them into a fine powder and mix in the nutmeg. Keep aside.
Cook the base: Heat mustard oil in a heavy pan until it smokes. Add cumin seeds, then sauté onions, green chilies, garlic, and ginger for about 10 minutes.
Add spices and tomatoes: Mix in red chili powder and turmeric. Add chopped tomatoes, salt, and sugar. Cook on medium heat for 15–20 minutes until the tomatoes soften and oil rises to the top. Sprinkle a little water if needed.
Cook the mutton: Add the mutton pieces and cook for 20–25 minutes until they are coated with the spices. Add ghee for extra flavor. Cover the pan and let the mutton cook in its own juices for 30–45 minutes.
Add garam masala and finish: Halfway through cooking, add 1 tablespoon of freshly ground garam masala. When the mutton is tender, sprinkle chopped coriander leaves and lemon juice.
Serve: Serve the hot Himachali Rara Mutton with steamed rice or Indian bread.
This Rara Mutton curry is rich, spicy, and full of traditional flavors. It’s perfect for celebrations or a special family meal.