Rara Gosht
A robust Punjabi mutton curry where tender bone-in pieces and finely minced meat come together in a single dish. It slow-cooks in a thick, spiced tomato-yogurt gravy, absorbing deep flavors from whole spices, browned onions, and a final dusting of garam masala. Perfect for mopping up with naan or hot tandoori roti.
For 4 servings
- 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. - 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. - 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. - 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. - 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. - 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. - 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. - 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip natural pressure release — it keeps the mutton moist and tender.
- 2Brown the onions until deep golden; this builds the curry's rich color and base flavor.
- 3Cook the minced mutton on high heat to sear it, not stew it.
- 4Stir yogurt on low heat to prevent curdling; add it slowly.
- 5Let the oil separate from the tomato-spice mix before adding yogurt.
- 6Simmer covered on low for 15–20 minutes to let the gravy thicken and coat the meat.
- 7Add garam masala only at the end for a burst of aroma.
Adapt it for your goals.
Less-oil
Reduce ghee to 1 tbsp and skip the initial tempering; bloom whole spices in a dry pan, then proceed. This cuts fat while keeping the aromatic profile intact, ideal for everyday cooking.
chickenChicken
Replace mutton with 700g bone-in chicken thighs and 200g minced chicken. Reduce pressure cook time to 2 whistles. The dish becomes lighter and faster, with a milder flavor.
lambLamb
Substitute mutton with lamb (bone-in shoulder and minced). Adjust cooking time slightly — lamb may be more tender. A great option if goat is not available.
keema onlyKeema-only
Skip the bone-in mutton entirely; use 700g minced meat. This speeds up the recipe (no pressure cooking needed) and results in a quicker, fully minced curry — perfect for weeknight meals.
Why this is on our healthy list.
High-Quality Protein
Mutton provides complete protein essential for muscle repair and satiety, with both bone-in and minced cuts contributing to a protein-rich meal.
Rich in Iron and B Vitamins
Goat meat is a good source of heme iron (easily absorbed) and B vitamins like B12, supporting energy metabolism and red blood cell production.
Digestive Spice Blend
Whole spices like cumin, cardamom, and cloves aid digestion and have anti-inflammatory properties, complementing the richness of the meat.
Calcium from Bone-In Meat
Bone-in mutton releases small amounts of calcium and collagen during slow cooking, which can support bone health when consumed.
Frequently asked questions
Yes, but you'll lose the rich flavor from the bones. Use 700g boneless mutton, cut into chunks, and skip the bone-in portion. The gravy may be slightly less gelatinous.
