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Active Ingredients for Rare Mutton Curry:

( Tsp- Teaspoon; Tbsp- Tablespoon )

– Mutton Ribs & Chops – 500 gms
– Muton Mince (Keema) – 250 gms.

For marinating the 500 gms ribs & chops:
– Turmeric Powder- 1/2 tsp
– Kashmiri Chilli Powder- 2 tsp
– Coriander Powder- 2 tsp
– Salt- 1 tsp
– Ginger Garlic paste- 1.5 tsp
– Curd- 5-6 tbsp

– Green Cardamom- 6
– Cinnamon -4
– Cloves- 6
– Black Cardamom- 2
– Black Peppercorns-6-8
– Mace( Javitri)- couple of petals

Spice Powders:
– Turmeric- 1/2 tsp
– Kashmiri Chilli Powder- 2 tsp
– Red Chilli Powder- 1 tsp
– Coriander powder- 1.5 tsp
– Garam Masala Powder- 3/4 tsp
– Kasuri Methi Powder-1/ 2 tsp powder

Other components:
– Onions sliced – 300 gms (4 medium).
– Crushed ginger – 1 tablespoon.
– Squashed garlic- 1 tbsp.
– Sliced & roughly crushed green Chillies- 2-3.
– Tomato purée (readymade or fresh) 3 tbsp.
– Ghee- 4-5 tablespoon.
– Oil- 2 tbsp.
– Coriander leaves, chopped- 2 tablespoon.


– Marinade the ribs & chops with the active ingredients defined. Mix and reserved for an hour.
– Slice the onions. Peel and approximately crush the ginger and garlic.
– Also slice the green chillies and roughly crush these. Reserve.
– For the tomato purée, you can utilize readymade tomato purée/ paste or mix red tomatoes to provide fresh tomato purée.
– Dry roast the Kasuri Methi and after that squash it with your hand. Set aside for use later.
– Also chop the coriander leaves and reserved.


– Heat a mix of ghee & oil in a curry pan and then add the whole spices.
– Offer a stir and then include the crushed ginger, garlic and green chillies. Fry for 1 minutes and after that add the chopped onions. Fry on medium heat for 13 mins till the onions are light brown in colour.
– Now include the minced meat and fry on high heat for 2 mins. Include all the Spice Powders other than GMP & Kasuri Methi, give a mix.Also add 3/4 tsp salt. Fry on medium heat for 5 minutes till the keema is browned & oil separates.
– Now add the marinaded mutton and fry on high to medium high heat for 5 minutes. Continue to bhunno (fry) for another 5 mins on medium low heat. Include the readymade tomato purée, provide a mix and cook on medium low heat for 2-3 mins.
– Include 300 ml water, provide a mix and cover & cook on low heat for around 20 mins.
– Now include the Garam Masala Powder & Kasuri Methi powder. Mix and cover and prepare on low heat for 7-8 minutes (or 6-7???) till the meat hurts and the keema gravy coats the mutton pieces and oil separates.
– Garnish with sliced coriander leaves. Mix and simmer for 1-2 minutes. Serve hot with Roti or Rumali Roti.

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About the Author: Yvette Cook


  1. Looks so Colourful and Tempting!!! Good morning Mam ❤️ Have a wonderful day

  2. delicious💕 thank you for sharing the recipe ❤️ greetings from indonesia🇮🇩

  3. Lovely Recipe. A quintessential North Indian Dhaba classic! never cooked it, only ordered😛!!
    will try it today.

    I have a Request Nafeesa ji,
    please share a mutton chop recipe.

  4. I’m salivating already. It looks really delicious and nice presentation. I admire the cooking process. I have something inspiring on my channel and it’s attractive enough to keep new friends

  5. Incredibly juicy and spicy delicious dish! I will add a piece of bread for dipping. 😋

    1. Yes, that would be a great idea of dipping a bread. Those sweetness and spiciness together👌
      I have had dipping it for mutton korma before👌👌

  6. Wow….mam 😋😋😋
    I cannot explain how delicious is the recipe 😀
    Thank you so much for the wonderful recipe 🙏
    You are just awesome 🙏

  7. Great recipes everytime you come out with. One request can you please share the link for all the utensils you use for cooking??
    They are really good.

  8. Yummy 😋😋looks delicious.will surely try .Just a query can we make this in pressure cooker?.love your recipes👌❤

  9. Yummmmm never had this before and cant wait to try this Nafisa hope you guys are well 💜

  10. Nice recipe. It looks really delicious. Thank you for your sharing. Have a good time

  11. I like the look of this one, for a special occasion.

    Reminds me of my Gran when I was a child. She would say mutton or lamb is best cooked on the bone – it’s where the flavour is. She was right too! 😄

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