Start Reading Mode
Mutton Rara

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 kg mutton
4 tbsp mustard oil
1 ½ tbsp cumin seeds
3 onion sliced
2 tbsp finely chopped garlic
2 tbsp finely chopped ginger
1 tbsp turmeric powder
2 tbsp red chili powder
2 Green chilies finely chopped
3 tomatoes finely chopped
2 tbsp ghee
1 tbsp lemon juice
coriander leaves
salt to taste
2 mace
5 cloves
1 inch cinnamon
1 bay leaf
3 cardamom pods
1 tbsp coriander seeds
1 tbsp cumin seeds

Nutritional information

46.37 g
346.17 g
174.59 g
1984 mg
1090 mg

Mutton Rara

  • Non Veg
  • 45 mins
  • Serves 4
  • Easy


How to make Mutton Rara

  • In a wok, dry roast mace, cloves, cinnamon, bay leaf, cardamom, coriander seeds, and cumin seeds and grind them into a powder and keep it aside.
  • In a heavy bottomed pan, add mustard oil and heat it on low flame.
  • Add cumin seeds, chopped onions, green chilies, ginger, and Sauté it for few minutes
  • Add red chili powder, turmeric powder and mix it well.
  • Add tomatoes and salt to it.
  • Let it cook for some time till the tomatoes get Sprinkle little water
  • Now add mutton to it and let it cook for 15 to 20mins until it is fully coated with the spices
  • Add ghee to it. Mix it well and let it cook well till it is soft.
  • Add 1 tbsp of fresh ground garam masala powder. Mix well.
  • Once the mutton is tender, add some chopped coriander and lime juice
  • Yummy mutton rara is ready to serve with rice or phulka or paratha.


The term "Mughal" is often mispronounced. Mughals are actually Mongols. However, the Mughals of India were mostly ethnic Turks, not Mongolians.

According to a few linguistics, several South Asian languages have adopted the Persian word gosht instead of mutton, meaning "meat" or "flesh", especially of a goat.

Mutton pickle
Mutton Pickle
Paruppu Thogaya
Paruppu Thogayal / Thuvaiyal
Mutton pickle
Mutton Pickle
Paruppu Thogaya
Paruppu Thogayal / Thuvaiyal

Add Your Comment