Celebrate this Bakri Eid with a regal and rustic dish — Rara Mutton. What sets it apart? It uses both mutton pieces and keema (minced meat), creating a double layer of flavor and texture. Originally from Punjab and Himachal Pradesh, this rich, spicy dish has now earned its place on festive menus across India. Deeply spiced, slow-cooked, and intensely satisfying, this mutton curry pairs beautifully with naan, paratha, or jeera rice.
🌟 IntroductionCelebrate this Bakri Eid with a regal and rustic dish — Rara Mutton. What sets it apart? It uses both mutton pieces and keema (minced meat), creating a double layer of flavor and texture. Originally from Punjab and Himachal Pradesh, this rich, spicy dish has now earned its place on festive menus across India. Deeply spiced, slow-cooked, and intensely satisfying, this mutton curry pairs beautifully with naan, paratha, or jeera rice.
Servings: 4
Cost: 200
Ingredients
For Marination:
- 500 g bone-in mutton
- 200 g mutton keema mince
- ½ cup yogurt curd
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric powder
- Salt to taste
For Gravy:
- 4 tbsp mustard oil/ghee
- 2 bay leaves
- 1- inch cinnamon stick
- 3 –4 cloves
- 2 –3 green cardamoms
- 1 black cardamom
- 2 large onions finely chopped
- 2 tomatoes pureed
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp Kashmiri red chili powder
- 1 tsp garam masala
- 1 cup water or mutton stock
- Chopped coriander for garnish
Instructions
🔸 Step 1: Marinate the Meat
- Combine mutton pieces and keema with curd, ginger-garlic paste, chili powder, turmeric, and salt.
- Mix well and marinate for at least 1 hour (overnight preferred).
🔸 Step 2: Sauté the Base
- Heat mustard oil until smoking point. Reduce heat, add whole spices (bay leaves, cinnamon, cloves, cardamoms).
- Add chopped onions and sauté until golden brown.
- Mix in pureed tomatoes, coriander powder, cumin powder, and chili powder.
- Cook until oil separates and masala turns aromatic.
🔸 Step 3: Add Meat
- Add the marinated mutton and keema into the masala.
- Sear for 10 minutes, stirring occasionally.
- Add water/stock and cover. Cook on low heat for 45–60 minutes, or until meat is tender and gravy is thick.
🔸 Step 4: Finish
- Sprinkle garam masala and mix well.
- Garnish with coriander leaves.
🍽️ Serving Suggestions
- Pair with: Tandoori roti, Butter naan, or Basmati rice
- Serve with sliced onions, green chutney & lemon wedges
💡 Chef’s Tips
✅ Use both meat and mince — that’s the soul of Rara Mutton
✅ Slow cooking brings out the richness
✅ Add a few kasuri methi leaves at the end for restaurant-style aroma
❤️ Why It’s Perfect for Bakri Eid
- Combines two textures of mutton in one dish
- Looks and tastes royal — fit for a feast
- Loved by all age groups and Eid gatherings