Punjab

Mutton rara

Name: Mutton rara
Total time: 1 h 40 min
Yield: 5 servings
Cuisine: Punjabi
Ingredients: 600 g curry cut mutton (goat meat); 300 g minced mutton (goat mince, ground goat); 1/2 cup curd (plain yogurt, natural yoghurt); 3 tbsp ghee; 1 tbsp cooking oil (vegetable oil); Whole spices, black cardamom, cloves, cinnamon, bay leaf; 3 medium finely chopped onion; 2 1/2 tbsp ginger garlic paste; 3 medium chopped tomato; 2 green chilli; 1 1/2 tsp red chilli powder (indian red chili powder); 1 tbsp coriander powder (ground coriander); 1/2 tsp turmeric (ground turmeric); 1 1/2 tsp garam masala; 1 tsp kasuri methi (dried fenugreek leaves); Salt, to taste; 1 2/3 cups water; Ginger, julienned, to garnish; Coriander leaves (cilantro), chopped

Mutton pieces cooked inside a keema gravy. Meat on meat, and nobody is complaining.

100 minTime

39 gProtein each

hotSpice

Two cuts, one pot2 chapters · 1 min read

Make it your way

Grandma's wayMutton and keema, cooked together. The full Punjabi feast.

The original

410kcalsame

39 gproteinsame

4 gfibresame

100minutessame

Classic mutton rara.

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)600 g, curry cut

Minced mutton (goat mince, ground goat)300 g

Curd (plain yogurt, natural yoghurt)½ cup

Ghee3 tbsp

Cooking oil (vegetable oil)1 tbsp

Whole spicesblack cardamom, cloves, cinnamon, bay leaf

Onion3 medium, finely chopped

Ginger garlic paste2½ tbsp

Tomato3 medium, chopped

Green chilli2

Red chilli powder (indian red chili powder)1½ tsp

Coriander powder (ground coriander)1 tbsp

Turmeric (ground turmeric)½ tsp

Garam masala1½ tsp

Kasuri methi (dried fenugreek leaves)1 tsp

Saltto taste

Water1⅔ cups

Gingerjulienned, to garnish

Coriander leaves (cilantro)chopped

Method

5 steps

1Marinate the mutton pieces with curd, half the ginger garlic paste, turmeric and salt for 1 hour.
2Pressure cook the marinated mutton with 300 ml water for 5 whistles. Let pressure release naturally and keep the stock.
3In a heavy kadai heat ghee and oil, add whole spices and fry the onions deep golden. Add the remaining ginger garlic paste, green chilli and powders.
4Add the keema and bhuno, breaking it up, until browned. Add tomatoes and cook until oil separates.
5Add the cooked mutton and its stock. Simmer 15 minutes until the gravy thickens around the pieces. Finish with garam masala, kasuri methi, ginger and coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab

Mutton rara

Mutton pieces cooked inside a keema gravy. Meat on meat, and nobody is complaining.

100 minTime

39 gProtein each

hotSpice

Two cuts, one pot2 chapters · 1 min read

Make it your way

Grandma's wayMutton and keema, cooked together. The full Punjabi feast.

The original

410kcalsame

39 gproteinsame

4 gfibresame

100minutessame

Classic mutton rara.

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)600 g, curry cut

Minced mutton (goat mince, ground goat)300 g

Curd (plain yogurt, natural yoghurt)½ cup

Ghee3 tbsp

Cooking oil (vegetable oil)1 tbsp

Whole spicesblack cardamom, cloves, cinnamon, bay leaf

Onion3 medium, finely chopped

Ginger garlic paste2½ tbsp

Tomato3 medium, chopped

Green chilli2

Red chilli powder (indian red chili powder)1½ tsp

Coriander powder (ground coriander)1 tbsp

Turmeric (ground turmeric)½ tsp

Garam masala1½ tsp

Kasuri methi (dried fenugreek leaves)1 tsp

Saltto taste

Water1⅔ cups

Gingerjulienned, to garnish

Coriander leaves (cilantro)chopped

Method

5 steps

1Marinate the mutton pieces with curd, half the ginger garlic paste, turmeric and salt for 1 hour.
2Pressure cook the marinated mutton with 300 ml water for 5 whistles. Let pressure release naturally and keep the stock.
3In a heavy kadai heat ghee and oil, add whole spices and fry the onions deep golden. Add the remaining ginger garlic paste, green chilli and powders.
4Add the keema and bhuno, breaking it up, until browned. Add tomatoes and cook until oil separates.
5Add the cooked mutton and its stock. Simmer 15 minutes until the gravy thickens around the pieces. Finish with garam masala, kasuri methi, ginger and coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mutton rara

Make it your way

Ingredients

Method

Mutton rara

Make it your way

Ingredients

Method

Make it a meal