Name: MUTTON RARA EID SPECIAL recipe by Tulika Biswas at BetterButter
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 5
Ingredients: 750 gms of fresh cut mutton pieces.; 250 gms of mutton mince or keema.; 3 big onions chopped.; 2 tablespoon of each of ginger garlic paste.; 1 tablespoon of corriander powder.; 1 tablespoon of garam Masala powder.; 1 big black cardamom, 4 green cardamom, 4 cloves, 2 big cinnamon sticks.; Shahi jeera for tempering.; Bay leaf 3 nos.; Kashmiri red chilli powder 2 teaspoon.; 1teaspoon each normal hot chilli powder and pepper powder.; Yoghurt 1/2 cup.; Fresh cream 2tablespoon.; 3 big tomatoes chopped.; Ghee 2 tablespoon.; 1/2 cup of white oil.; Fresh corriander chopped.; 1 teaspoon of sugar for the colour.

ABOUT MUTTON RARA EID SPECIAL RECIPE

Eid celebration is never complete without spicy mutton cooked at house. And this recipe is a medley of mutton mince and medium cut pieces of mutton. Its rich in taste and aromatic.

Ingredients Serving: 5

750 gms of fresh cut mutton pieces.
250 gms of mutton mince or keema.
3 big onions chopped.
2 tablespoon of each of ginger garlic paste.
1 tablespoon of corriander powder.
1 tablespoon of garam Masala powder.
1 big black cardamom, 4 green cardamom, 4 cloves, 2 big cinnamon sticks.
Shahi jeera for tempering.
Bay leaf 3 nos.
Kashmiri red chilli powder 2 teaspoon.
1teaspoon each normal hot chilli powder and pepper powder.
Yoghurt 1/2 cup.
Fresh cream 2tablespoon.
3 big tomatoes chopped.
Ghee 2 tablespoon.
1/2 cup of white oil.
Fresh corriander chopped.
1 teaspoon of sugar for the colour.

Instructions

Take a pressure cooker and put 1 tablespoon of oil. In it put whole garam Masala. Let it sputle.
In it put cut mutton pieces and add salt and haldi and cover the lid and let it half cook. So around 5 whistles are fine.
Take a big pan and pour rest of the white oil. In it add SHAHI JEERA, bay leaf and wait for 1 min.
In it add the 1 teaspoon of sugar and wait until it caramelized.
Then put the mutton keema and stir it well. Cook until the water dries out of the keema.
Add ginger garlic paste and and tomatoes and saute for 5 mins in high flame.
Then put the Kashmiri red chilli powder, hot red chilli powder, corriander powder and give all of them a good stir.
At this time add ghee and cook for 5 more mins.
Then put the whipped yougurt and keep stirring on low flame.
Now put the half boiled mutton cut pieces without the stock.
Cook them all on high flame and then add the garam Masala.
Keep stirring all the ingredients and wait until the oil comes up.
Add 1 cup of the mutton stock and salt as desired.
Put the chopped corriander and stir it well.
Cover the lid now and let it cook for 10 mins on low flame.
It will look like this.
Once the mutton is cooked add the fresh cream and then dish out.

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