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Saturday, 3 February 2018

Rara Gosht / Mutton - Himachali Style



          This is a delicious Himachali style mutton curry. It is quite a unique dish as both mutton pieces and keema (mince) are cooked together. Not sure how the name came about, but it is a must try recipe. 

           The flavour comes from the freshly ground spices that goes into making this dish. It can be enjoyed with plain steamed rice, pulao, jeera rice, plain biryani, kulcha, naan, tandoori roti or just plain chapati. So check for a step by step guide with pictures to prepare it.











  • 500 gms. mutton with bones, washed & drained
  • 1 cup mutton mince, washed & drained
  • 3 tbsp. oil
  • 2-3 onions, sliced
  • 1 tbsp. ginger-garlic paste
  • 1-2 tomatoes, chopped
  • 1 tsp. turmeric powder
  • 1-2 tbsp. red chili powder
  • 2 tbsp. ground masala
  • pinch of nutmeg powder
  • salt to taste
  • 1 tbsp. ghee
  • 2-3 tbsp. coriander leaves, chopped

Dry roast & grind - 
  • 2 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • 1-2 bay leaves
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1/2 mace
  • 1/2 tsp. whole peppercorns








          Heat oil in a pan and saute the onions till light brown. Add the mutton and stir fry till they turn a slight brownish in colour.

          Now add the ginger-garlic paste and saute for a minute. Then add in the tomatoes. Cover and cook till it is mashed.

          Add in all the dry spices and give it a stir, followed by the mince. Mix everything well and cook, covered till the moisture dries up.

          Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. Bring it back to the pan and simmer for 1-2 minutes. switch off the flame and add the ghee and coriander leaves.

          Mix well and keep it covered for 5 minutes. Serve with plain steamed rice, pulao, jeera rice, plain biryani, kulcha, naan, tandoori roti or just plain chapati. 





                               Dry roast and grind the whole spices.



                                Heat oil in a pan and saute the onions till light brown. 



                         Add the mutton and stir fry till they turn a slight brownish in colour.




                               Now add the ginger-garlic paste and saute for a minute. 




                               Then add in the tomatoes. Cover and cook till it is mashed.



                               Add in all the dry spices and give it a stir, 



                     followed by the mince. Mix everything well and cook, covered till dry.
                      


                      Add 1/2 - 1 cup water and pressure cook for 20-25 minutes on a low flame
                      after the first whistle. 



                     Bring it back to the pan and simmer for 1-2 minutes. switch off the flame
                     and add the ghee and coriander leaves.  Mix well & cover for 5 minutes. 






                    Serve with plain steamed rice, pulao, jeera rice, plain biryani, kulcha, naan,
                    tandoori roti or just plain chapati. 











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