Indian pub mutton rara recipe

Looking for a hearty, flavorful dish that’s a staple in Indian desi pub cuisine? This Indian Pub Mutton Rara recipe brings tender mutton cooked in a rich, spicy gravy, infused with aromatic spices and bold flavors. A perfect choice for meat lovers, this dish is ideal for gatherings or when you want to impress with authentic Indian pub flavors.

Indian pub mutton rara recipe

Andrea

This Indian desi Pub Mutton Rara recipe is a delicious combination of mutton cooked with ground and whole spices in a thick, flavorful gravy. The rich texture and deep flavors make this dish stand out, perfect for serving with naan, roti, or steamed rice. Experience the robust essence of Indian pub fare with this classic mutton dish.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 29 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Ingredients

  

• 700g bone-in mutton, cut into 1.5-inch pieces
• 300g mutton mince (keema)
• 3 large onions, finely chopped
• 2 tbsp ginger-garlic paste
• 1/2 cup plain yogurt
• 1/2 cup tomato puree
• 2-3 medium potatoes, cut into large cubes
• 2 tbsp vegetable oil
• 2 bay leaves
• 1 tsp whole black peppercorns
• 3-4 whole cloves
• 1-inch cinnamon stick
• 2-3 green cardamoms
• 1/2 tsp turmeric powder
• 2 tsp Kashmiri red chili powder
• 1 tsp cumin powder
• 2 tsp coriander powder
• 2 tsp garam masala powder
• Salt to taste
• 1 cup water
• 2 tbsp chopped fresh cilantro for garnish

Instructions

 

• In a large bowl, marinate the mutton pieces and mince with yogurt, ginger-garlic paste, turmeric powder, 1 tsp Kashmiri red chili powder, and 1 tsp salt. Mix well and let it marinate for at least 30 minutes.
• Heat a large pressure cooker over medium-high heat. Add 2 tbsp vegetable oil and 1 tbsp ghee.
• Once the oil is hot, add bay leaves, black peppercorns, cloves, cinnamon stick, and green cardamoms. Sauté for 30 seconds until fragrant.
• Add chopped onions and cook until golden brown, stirring frequently, about 8-10 minutes.
• Add the marinated mutton pieces and mince to the pressure cooker. Cook on high heat for 5-6 minutes, stirring occasionally.
• Add tomato puree, remaining Kashmiri red chili powder, cumin powder, coriander powder, and 1 tsp garam masala powder. Mix well and cook for 3-4 minutes until the oil starts to separate from the masala.
• Add diced potatoes and 1 cup of water. Stir well and check for seasoning. Add more salt if needed.
• Close the pressure cooker lid and cook on medium heat for 4-5 whistles or about 20-25 minutes.
• Turn off the heat and let the pressure release naturally, about 10-15 minutes.
• Open the lid and if the gravy is too thin, simmer on low heat until it reaches the desired consistency.
• Add the remaining 1 tbsp ghee and 1 tsp garam masala powder. Stir well and cook for another 2-3 minutes.
• Garnish with fresh cilantro before serving.

Notes

You can serve this dish with fresh naan (garlic naan is also lovely!) Chips (plain, masala or chilli chips are all highly recommended) and also don’t forget the sauces and chutneys that complete these desi indian pub meals. You can find the recipes for these sauces right here!

Keyword desi pub recipe, indian pub recipe, lamb rara, mutton rara

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.