Rara Gosht / Mutton - Himachali Style

          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 steamed rice, pulao, jeera rice, plain biryani, kulcha, naan, tandoori roti or just plain chapati for a comforting Sunday meal. So check the step by step pictorial recipe to prepare it.

• 500 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 chili powder
• 2 tbsp. ground masala
• pinch of nutmeg powder
• salt to taste
• 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

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

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

          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.

          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.

          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 for a comforting Sunday meal. 

                                 Dry roast and grind the whole spices.

                                  Heat oil & sauté the onions till light brown. 

                             Add mutton & stir fry till they turn a slight brownish in colour.

                                 Add ginger-garlic paste & sauté for a minute. 

                                 Add tomatoes. Cover and cook till it is mashed.

                                 Add in all the dry spices and give it a stir, 

 
                                 followed by mince. Mix well & cook, covered till dry.
                      

                      Add 1/2 - 1 cup water & pressure cook for 20-25 minutes on a low flame
                      after the first whistle. 

                     Bring it back to the pan & simmer for 1-2 minutes. Switch off the flame
                     & add ghee & coriander leaves. Mix well & cover for 5 minutes. 

                    Serve with plain steamed rice, pulao, jeera rice, plain biryani, kulcha, naan,
                    tandoori roti or just plain chapati. 

Spicy Mutton Masala

          If you are looking for some spicy mutton curry, then you are at the right place. Made this yummy mutton masala today that was a sure bliss. Just with the right amount of spiciness, it was a sure hit at my place. Relished with some rice for lunch and with homemade chapati at night, accompanied with salad and dal fry. So gonna try this delicious curry? then do check out a step by step pictorial recipe to prepare it. Bon Appetit !!

• 500 gms. mutton with bones
• 2-3 onions, chopped
• 1 tbsp. ginger-garlic paste
• 1 tomato, pureed
• salt to taste
• 3-4 tbsp. oil
• 1 sprig curry leaves
• 1 tsp. coriander leaves 

Dry roast & grind - 

• 2 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 8-10 dry red chilies
• 2 tbsp. fresh grated coconut
• 1 tsp. sesame seeds
• 2-3 green cardamoms
• 1" cinnamon
• 5-6 cloves
• 1/2 star anise
• 1/2 mace
• 1/2 tsp. peppercorns
• 1 tsp. fennel seeds
• pinch of fenugreek seeds

          Boil the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Drain the stock and keep the mutton pieces separately.

          Heat oil in a pan / kadai and saute the onions till light brown. Add the ginger-garlic paste and tomato puree. Fry till the oil separates.

          Now add the ground spice paste and saute well for a while. Add the boiled mutton, salt and curry leaves. Mix everything well and add 1/2 cup water.

          Cover and simmer on a low flame till you get a thick gravy consistency. Switch off the flame. Garnish with coriander leaves. 

          Serve as a side dish with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati. It also goes well with dosa, appam and idiyappam.

                                Heat oil & saute onions till light brown. 

                             Add ginger-garlic paste & tomato puree. Fry till oil separates.

                                Add the ground spice paste & saute well for a while. 

                    Add boiled mutton, salt & curry leaves. Mix well & add 1/2 cup water.

                    Cover & simmer on low flame till you get a thick gravy. Switch off flame. 
                    Garnish with coriander leaves. 

                   Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori 
                   roti, rumali roti or chapati. It also goes well with dosa, appam & idiyappam.

Chicken Fry

          Please do make this Chicken Fry recipe and have as appetizers or as a side dish. They simply tastes awesome just as it is or with some green chutney / tomato chutney. Garnish with coriander leaves, onion rings, fried cashews and a dash of lime for some extra tanginess.

• 500 gms. chicken on bones, cubed
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. red chili powder
• 1 tsp. coriander-cumin powder
• 12 tsp. garam masala powder
• juice of 1/2 lime
• 1 tbsp. rice flour
• oil to shallow fry the chicken

Tempering -

• 1 tbsp. oil
• 1 tbsp. garlic, chopped
• 1 tsp. ginger-garlic paste
• 2-3 tbsp. yoghurt
• salt to taste
• 1 sprig curry leaves
• 4-5 green chilies, slit
• few fried cashews
• 1 tbsp. coriander leaves
• few onion rings
• 1 tsp. lime juice 

          In a bowl, mix together all the above mentioned ingredients starting from chicken to rice flour. Refrigerate for an hour.

          Heat oil in a pan and shallow fry the chicken in batches till golden in colour. Drain on a kitchen towel.

          Heat the oil for tempering and add the garlic. Sauté for a few seconds. Add the ginger-garlic paste and fry for a few more seconds. Add the yoghurt and salt to taste. 

          Sauté for a few more seconds and then add the curry leaves, green chilies and the fried chicken. 

          Toss well so that it gets combined with all the spices. Serve, garnished with fried cashews, coriander leaves, onion rings and a dash of lime.