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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
Cook the Mutton Mince (Keema)
Build the Masala Base
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.
This punjabi recipe takes 100 minutes to prepare and yields 4 servings. At 564.11 calories per serving with 48.07g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Sear Mutton and Add Yogurt
Pressure Cook to Tenderness
Finish and Garnish
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).
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.
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.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
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.
The recipe uses spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.
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.
Yes, you can. Follow the same steps in a heavy-bottomed pot or Dutch oven. After adding water in Step 5, cover the pot with a tight-fitting lid and let it simmer on low heat for 1.5 to 2 hours, or until the mutton is fork-tender. Stir occasionally to prevent it from sticking.
To prevent curdling, always use room-temperature yogurt, lower the heat before adding it, and stir continuously. If it has already curdled slightly, you can try whisking in a tablespoon of gram flour (besan) mixed with a little water and simmering for a few minutes to help smoothen the gravy.
To reduce the spice level, decrease the amount of red chili powder to half a teaspoon or use a milder variety like Kashmiri red chili powder, which adds color without much heat. You can also skip the slit green chilies at the end.
Store leftover Rara Gosht in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently on the stovetop over low heat, adding a splash of hot water if the gravy has become too thick.
Rara Gosht is a rich, indulgent dish. It is high in protein and iron from the mutton. However, it is also high in saturated fat due to the use of red meat and ghee. It's best enjoyed in moderation as part of a balanced diet.
A typical serving of Rara Gosht (around 385g) contains approximately 550-650 calories. The exact number can vary based on the fat content of the mutton and the amount of ghee used.
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