4.2/5 rating (33 votes)

Mutton Rara

Minced Mutton with lamb chunks

  • Heat Hot
  • Serves 6
  • Dietary Info LACTOSE-FREE
  • Prep 10 mins
  • Cook 1 hr
Mutton Rara

Succulent mutton cooked in a rich gravy made with aromatic whole spices and minced mutton.

Hari says

Now as far a special dishes go this one is definitely up there with the best of them. It's cooked with a whole concoction of wonderful whole spices that leaves the dish pungent and beautifully fragrant. Cooked very much in the north Indian style with onions, ginger and garlic and left to bubble away until the mutton, (when cooked properly produces a wonderful gravy) is soft and tender. This dish not only has chunks of mutton it's also cooked with mince mutton as well - now that is going to be an amazing dish right there.

My recommendations ... don't rush this one, let it simmer away and do its thing, I can assure you it will be truly amazing. 

  • Ingredients
  • Method
  • 3 tsp rapeseed oil

Whole Spices

  • 7cm piece of cassia bark 
  • 2 whole black cardamom
  • 4 green cardamoms
  • 5 whole black peppercorns
  • 4 cloves
  • 1 star anise
  • 2 bay leaves
  • 1 tsp cumin seeds


  • 2-3 onions finely chopped
  • 1 tbsp ginger, grated
  • 7 garlic cloves, minced
  • 8 dry whole red Kashmiri chillies
  • 4 tomatoes finely chopped
  • 1 tsp turmeric
  • salt to taste
  • 250g minced mutton or lamb
  • 500g mutton or lamb chopped (800-900g if on the bone)
  • 1 tsp coriander seeds, crushed
  • 2 tbsp Greek yoghurt
  • 1 tsp garam masala
  • handful of coriander leaves, chopped


  1. Pour oil into a heavy based pan and fry all the whole spices until fragrant.
  2. Add the onion and garlic and cook for about 10 minutes until soft and browned. 
  3. Meanwhile soak the Kashmiri chillies in some boiling water to let them soften. 
  4. Stir in the tomatoes and ginger and leave to cook until they start to breakdown.
  5. Add the turmeric, the crushed coriander seeds and the soaked chillies.
  6. Add the mince and stir it into the sauce until it browns.
  7. Turn the heat up and add the pieces of mutton and give it all a good stir so the meat begins to heat through.
  8. Reduce the heat, cover with a lid and let it simmer slowly for about 40-60 minutes.
  9. When the meat is tender turn up the heat and fry it so the sauce reduces and thickens.
  10. Reduce the heat and stir in the yoghurt one spoonful at a time and remove from the heat.
  11. Stir in the garam masala and garnish with coriander. Serve hot with roti.

Nutritional information

Typical values* per Serving
Fat (g)19
of which saturates (g)7
Carbohydrates (g)23
of which sugars (g)6
Fibre (g)10
Protein (g)26
Salt (mg)487
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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