Rara Gosht
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.
For 4 servings
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.
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.
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.
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.
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.
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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Properly browning the onions to a deep golden brown (birista stage) is the secret to the rich flavor and dark color of Rara Gosht.
- 2Use mutton on the bone with some fat, as it adds significantly more flavor and richness to the gravy compared to boneless cuts.
- 3Ensure the curd is at room temperature and whisked well before adding. Stir continuously after adding it on low heat to prevent curdling.
- 4For an even deeper flavor, marinate the mutton pieces in a mixture of curd, ginger-garlic paste, and a pinch of salt for at least 2 hours or overnight.
- 5If you don't have a pressure cooker, you can slow-cook the curry in a heavy-bottomed pot (Dutch oven) for about 1.5 to 2 hours, until the mutton is tender.
- 6Allow the curry to rest for at least 15-20 minutes before serving. This helps the flavors to mature and meld together beautifully.
Adapt it for your goals.
Protein Swap
Replace mutton with chicken (both pieces and mince) for a 'Rara Chicken'. Reduce the pressure cooking time to about 10-12 minutes (1-2 whistles).
Smoky Flavor (Dhungar Method)Smoky Flavor (Dhungar Method)
After the curry is cooked, place a small steel bowl in the center. Add a hot piece of charcoal to it, pour half a teaspoon of ghee over the charcoal, and immediately cover the pot with a tight lid. Let it sit for 5 minutes to infuse a smoky flavor.
Spicier VersionSpicier Version
Increase the amount of red chili powder and green chilies. You can also add a teaspoon of black pepper powder along with the garam masala at the end.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
Red meat like mutton is a great source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Flavorful Spices with Benefits
The recipe uses spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.
Frequently asked questions
Rara Gosht is a traditional Punjabi dish where mutton pieces are cooked along with minced mutton (keema) in a rich, spicy, and thick gravy. The combination of two textures of meat makes it unique and incredibly flavorful.
