Rara Gosht

1. 1
   pressure cook · ~20 min

   Pressure cook the bone-in mutton.

   1.Place bone-in mutton pieces, 1 cup water, and half the salt in a pressure cooker.

   2.Close the lid and cook on medium heat for 4-5 whistles until the meat is tender.

   3.Turn off heat and allow pressure to release naturally.

   TIPNatural pressure release keeps the meat moist. For mutton, 4-5 whistles gives bite-soft tenderness.
2. 2
   temper · ~1 min

   Bloom the whole spices.

   1.Heat ghee in a heavy-bottomed pan over medium heat.

   2.Add cumin seeds, black cardamom, green cardamom, cloves, cinnamon, and bay leaves.

   3.Sauté for 30-40 seconds until the spices crackle and release their aroma.

   TIPDon't let the spices burn — medium heat is enough to bloom them without scorching.
3. 3
   saute · ~10 min

   Cook the onions and ginger-garlic paste.

   1.Add chopped onions and cook until deep golden brown, stirring occasionally.

   2.Sprinkle a pinch of salt to speed up caramelization.

   3.Add ginger-garlic paste and slit green chilies. Sauté until the raw aroma disappears.

   TIPGetting the onions to a deep brown is the backbone of the gravy's color and taste.
4. 4
   saute · ~5 min

   Cook the minced mutton.

   1.Add the finely minced mutton to the pan.

   2.Stir and cook on high heat for 5 minutes until the meat changes color and releases its juices.

   3.Keep stirring to break up any clumps and ensure even browning.

   TIPHigh heat at the start seals the mince and prevents it from stewing in its own water.
5. 5
   saute · ~8 min

   Add spice powders and tomato purée.

   1.Lower the heat to medium-low.

   2.Add turmeric powder, red chili powder, and coriander powder. Stir continuously for 1 minute.

   3.Pour in the tomato purée and cook until the oil separates from the mixture.

   TIPCooking the spices with the tomato purée until the oil splits ensures the raw taste is fully gone.
6. 6
   simmer · ~3 min

   Introduce yogurt and simmer.

   1.Reduce the heat to low and slowly stir in the whisked yogurt.

   2.Keep stirring for 2-3 minutes until the yogurt blends smoothly into the gravy.

   3.Add the pressure-cooked mutton pieces along with any remaining stock from the cooker.

   TIPAlways use low heat when adding yogurt and keep stirring to prevent it from curdling.
7. 7
   simmer · ~20 min

   Slow-cook the curry until thick and glossy.

   1.Add remaining salt and bring the curry to a gentle simmer.

   2.Cover and cook on low heat for 15-20 minutes, stirring occasionally.

   3.Let the curry reduce until the gravy is thick, the fat surfaces, and the pieces are coated.

   TIPA gentle simmer melds the flavors without drying out the meat. Look for a rich, clinging consistency.
8. 8
   garnish · ~1 min

   Finish and serve hot.

   1.Sprinkle garam masala and half the chopped coriander leaves over the curry.

   2.Give a final gentle stir and turn off the heat.

   3.Transfer to a serving bowl and garnish with julienned ginger and remaining coriander leaves.

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