A rich and hearty Punjabi curry featuring tender mutton pieces simmered in a thick, flavorful gravy made from minced mutton (keema). A true meat lover's delight, best served with naan or roti.
Prep25 min
Cook75 min
Servings4
Serving size: 1 cup
562cal
53gprotein
17gcarbs
31g
Ingredients
500 g Mutton (On the bone, cut into 2-inch pieces)
250 g Mutton Mince (Also known as keema)
4 tbsp Ghee
2 medium Onion (finely chopped)
3 medium Tomato (pureed)
2 tbsp Ginger Garlic Paste
0.5 cup Curd (whisked until smooth, at room temperature)
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Aromatic Rara Gosht with creamy Butter Naan & fiber-rich salad - a perfectly spiced, protein-packed, soul-satisfying meal!
This punjabi dish is perfect for dinner. With 1059.71 calories and 64.66000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cloves
1 pc Black Cardamom
2 pcs Green Cardamom (lightly crushed)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (adjust to your spice preference)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1.5 tsp Salt (or to taste)
2 pcs Green Chili (slit lengthwise)
2 cup Water (hot)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Sauté Aromatics and Onions
Heat ghee in a pressure cooker over medium heat. Add the bay leaf, cinnamon stick, cloves, black cardamom, and green cardamoms. Sauté for 30-45 seconds until they release their aroma.
Add the finely chopped onions. Cook for 12-15 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the color and flavor of the final dish.
Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
2
Cook the Mutton Mince (Keema)
Add the mutton mince to the cooker. Use a spatula to break up any lumps. Cook on medium-high heat for 8-10 minutes, stirring continuously, until the mince is browned and all the moisture has evaporated.
3
Build the Masala Base
Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir and cook for 1 minute.
Add the tomato puree and 1 tsp of salt. Mix well and cook for 8-10 minutes, stirring occasionally, until the masala thickens and you see oil separating from the sides.
4
Sear Mutton and Add Yogurt
Add the mutton pieces to the cooker. Increase the heat to high and sear the pieces for 5-7 minutes, turning them to brown all sides.
Reduce the heat to low. Add the whisked room-temperature curd. Stir continuously and vigorously for 2-3 minutes to prevent it from splitting. Cook until the oil separates from the masala again.
5
Pressure Cook to Tenderness
Pour in 2 cups of hot water, add the remaining 0.5 tsp of salt, and stir well. Bring the curry to a rolling boil.
Secure the lid of the pressure cooker. Cook on high heat until the first whistle. Then, reduce the heat to low and cook for 20-25 minutes.
Turn off the heat and let the pressure release naturally. This can take 10-15 minutes.
6
Finish and Garnish
Carefully open the cooker lid. Check if the mutton is tender; if not, pressure cook for another 5-10 minutes.
Stir in the garam masala and the slit green chilies.
Simmer the curry uncovered for 5-7 minutes to allow the flavors to meld and the gravy to reach your desired consistency.
Garnish with freshly chopped coriander leaves. Let it rest for 10 minutes before serving hot with naan, roti, or rice.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
