Rara Gosht

Name: Rara Gosht
Cuisine: Indian
Ingredients: 500 gms gms. mutton with bones, washed & drained; 1 cup mutton mince, washed & drained; 3 tbsp. oil; 2-3 onions, sliced; 1 tbsp. ginger-garlic paste; 1-2 tomatoes, chopped; 1 tsp. turmeric powder; 1-2 tbsp. red chilli powder; 2 tbsp. ground masala; pinch nutmeg powder; to taste salt; 1 tbsp. ghee; 2-3 tbsp. coriander leaves, chopped; Dry roast & grind -; 2 tbsp. coriander seeds; 1 tsp. cumin seeds; 1-2 bay leaves; 1'' cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1/2 mace; 1/2 tsp. whole peppercorns

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dussehra - This is a delicious Himachali style mutton curry. It is quite a unique dish as both mutton pieces and keema (mince) are cooked together. Not sure how the name came about, but it is a must try recipe.

The flavour comes from the freshly ground spices that goes into making this dish. It can be enjoyed with plain steamed rice, pulao, jeera rice, plain biryani, kulcha, naan, tandoori roti or just plain chapati.

Bethica Das @kitchen_flavours

Saved

Ingredients

500 gmsgms. mutton with bones, washed & drained
1 cupmutton mince, washed & drained
3 tbsp.oil
2-3onions, sliced
1 tbsp.ginger-garlic paste
1-2tomatoes, chopped
1 tsp.turmeric powder
1-2 tbsp.red chilli powder
2 tbsp.ground masala
pinchnutmeg powder
to tastesalt
1 tbsp.ghee
2-3 tbsp.coriander leaves, chopped
Dry roast & grind -
2 tbsp.coriander seeds
1 tsp.cumin seeds
1-2bay leaves
1''cinnamon stick
2-3green cardamoms
4-5cloves
1/2mace
1/2 tsp.whole peppercorns

Saved

Steps

1

Heat oil in a pan and saute the onions till light brown. Add the mutton and stir fry till they turn a slight brownish in colour.
2

Now add the ginger-garlic paste and saute for a minute. Then add in the tomatoes. Cover and cook till it is mashed.
3

Add in all the dry spices and give it a stir, followed by the mince. Mix everything well and cook, covered till the moisture dries up.
4

Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. Bring it back to the pan and simmer for 1-2 minutes. switch off the flame and add the ghee and coriander leaves.
5

Mix well and keep it covered for 5 minutes. Serve with plain steamed rice, pulao, jeera rice, plain biryani, kulcha, naan, tandoori roti or just plain chapati.