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Rara gosht punjabi recipe video

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Mutton Rara is an extremely unique mutton recipe because it combines the mutton pieces combined with the mutton keema or Gosht mince inside it. This recipe is absoultely lipsmacking.The actual trick in cooking this dish is it requires large amount of persistence and here we are at the bhuno process that is essential must in most Punjabi dishes.But all the energy is actually worthwhile. Learn to make Mutton Rahra Punjabi style.

Total Time: 1 1/2 hrs + 3 hrs Marination
Serves: 2- 3

500 gms Mutton chopped
200 gms Mutton Keema (Mutton Mince)
three to four onions chopped
2 tblsp Ginger root Garlic clove and Eco-friendly Chilli Paste
1 teaspoon Red Kashmiri Chilly Powder (Kashmiri Lal Mirch)
1 teaspoon Garam Masala
1 1/2 tblsp Coriander Powder (Dhania Powder)
1/4 teaspoon Turmeric Powder (Haldi)
1 teaspoon Cumin Powder (Jeera Powder)
2 Eco-friendly Chillies Slit Lengthwise
1/2 cup Beaten Curd
1 teaspoon crushed dried Kasoori Methi (Fenugreek Leaves)
1/2 cup Ghee / Mustard Oil
Sitting To Taste

Whole Spices
three to four Cloves
2 Eco-friendly Cardamom
2 Brown Cardamom
1 inch Cinnamon Stick
1 Tej Patta

For Garnish
1 tblsp Eco-friendly Coriander Chopped
1 tblsp Ginger root Julienne

Steps to make Mutton Rahra :


  • Inside a bowl marinate - mutton pieces, curd, salt. Mix well and it aside for three to four hrs.
  • Heat ghee or oil inside a heavy bottom pan. Add tej patta and all sorts of whole spices.
  • After thirty seconds add some chopped onions. Fry the onions till they nice brownish color.
  • Add some ginger root garlic clove and chilli paste and additional prepare till all of the raw smell disappers.
  • Add all dry spices - Red Chilly Powder, Coriander Powder, Turmeric Powder, Cumin Powder and salt. Mix well. Make certain the masala doesn't burn.
  • If you think the masala is burning add 1 tblsp water and prepare till water evaporates.
  • Now add some keema mixture and prepare / bhuno it for ten minutes up until the keema is completed also it will get brown color.
  • Now add some marinated mutton and again start the bhuno process. Keep stiring the mutton and prepare till mutton will get cooked completely
  • along with a thick gravy consistency is arrived at.
  • The colour from the gravy should turn brownish all the sauteing /bhuno process. Mutton rahra tastes best when cooked in mustard oil without using water.
  • Now add some slit eco-friendly chillies and crushed kasori methi.
  • Hand out the mutton inside a bowl and garnish with chopped eco-friendly coriander and ginger root juliennes.
  • Serve with Naan, Tandoori Roti or Phulka.

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