Authentic Punjabi Mutton Rara with Warm Tandoori Roti
Experience the rich and robust flavors of Punjab with this slow-cooked mutton curry featuring minced meat and tender bone-in pieces in a spicy tomato-onion gravy. Perfectly paired with freshly baked tandoori roti for a hearty, traditional feast.
75min
Total Time
4
Servings
Punjabi
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pressure cooker until smoking, then let it cool slightly before reheating on medium.
2
Add cumin seeds, bay leaves, and black cardamom, allowing them to crackle in the hot oil.
3
Add the chopped onions and sauté until golden brown and caramelized.
4
Stir in the ginger-garlic paste and cook for 2 minutes until the raw aroma disappears.
5
Lower the heat, add turmeric, Kashmiri red chilli powder, and coriander powder, stirring quickly to prevent burning.
6
Pour in the tomato puree and cook until the oil separates from the masala base.
7
Whisk the yogurt and add it gradually to the pot, stirring continuously to prevent curdling.
8
Add the mutton pieces and mutton mince, searing them well in the spiced gravy for about 10 minutes.
9
Pour in the warm water, secure the pressure cooker lid, and cook for 5 to 6 whistles on medium heat until the meat is tender.
10
Release the pressure naturally, sprinkle garam masala over the top, and simmer for another 5 minutes to thicken the curry.
11
Garnish with freshly chopped coriander leaves and serve piping hot alongside warm tandoori rotis.
Ingredients
500g mutton (bone-in pieces)
200g mutton mince (keema)
3 large onions, finely chopped
4 tomatoes, pureed
2 tbsp ginger-garlic paste
1/2 cup thick yogurt
2 tbsp mustard oil or ghee
2 bay leaves and 1 black cardamom
1 tsp cumin seeds
1.5 tbsp coriander powder
1 tsp Kashmiri red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala
1 cup warm water
Fresh coriander leaves for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.