Himachali Mutton Rara Recipe

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Ingredients

Sugar - A pinch,2 tablespoons Ginger - finely chopped,4 tablespoons Mustard oil,1-1/2 tablespoon Turmeric powder (Haldi),2 Mace (Javitri),1 kg Mutton,Salt - to taste,2 tablespoons Red Chilli powder,1 tablespoon Nutmeg - grated,3 Cardamom (Elaichi) Pods/Seeds,5 cloves Cloves (Laung),1 tablespoon Lemon juice,2 tablespoons Garlic - finely chopped,3 Onions - sliced,Coriander (Dhania) Leaves - Few sprigs,1 tablespoon Cumin seeds (Jeera),1-1/2 tablespoon Cumin seeds (Jeera),1 tablespoon Coriander (Dhania) Seeds,1 inch Cinnamon Stick (Dalchini),3 Tomatoes - finely chopped,2 tablespoons Ghee,1 Bay leaf (tej patta),2 Green Chillies - chopped

Instructions

To begin making the Himachali Mutton Rara recipe, In a wide pan, dry roast all the garam masala ingredients except the nutmeg and grind them into a powder using a mixer grinder.Mix nutmeg powder in this mixture and keep it aside.Heat mustard oil in a heavy bottomed pan to smoking point and cumin seeds.Add chopped onion, green chillies, garlic and ginger and saute for 10 minutes.Add red chilli powder, turmeric powder and mix it properly. Add tomatoes,salt and sugar.Let it cook for 15 to 20 minutes on medium flame till tomatoes are soft and the oil has risen to the top. Sprinkle little water.Now mix mutton and let it cook for 20 to 25 minutes till it is rich and fully coated with all spices.Add ghee for the flavours. Cover the pan with a lid and let the mutton cook in its own juices for about 30 to 45 minutes.Half way through, sprinkle 1 big tablespoon freshly grounded garam masala.Once the mutton is tender, add some chopped coriander, lime juice and serve hot.Serve Himachali Mutton Rara along with hot steamed rice, phulkas or pudina tawa paratha for a perfect weekday dinner.

Disclaimer: Recipe data is for informational purposes only.