Mutton Rara
A rustic North Indian curry of slow-cooked lamb in a fragrant tomato and spice sauce. Rich, deeply flavored, and perfect with flatbread or rice.
- Total time
- 75 min
- Servings
- 4
- Calories
- 380
- Protein
- 38g
Ingredients
- 1.5 lb lamb shoulder, boneless, cut into 1.5-inch cubes
- 3 tbsp olive oil
- 1 large onion, sliced thin
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 14 oz canned crushed tomatoes
- ½ cup yogurt, plain
- 1 tbsp cumin seeds, coriander seeds, and dried red chilies (whole spices), divided
- 1 tsp garam masala
- 1 pinch salt and black pepper to taste
Instructions
- 1
Toast cumin seeds, coriander seeds, and dried red chilies in a dry skillet over medium heat for 60 seconds until fragrant. Transfer to a spice grinder and crush coarsely.
- 2
Pat lamb dry with paper towels. Season generously with salt and black pepper.
- 3
Heat oil in a heavy pot or Dutch oven over medium-high until it shimmers, about 60 seconds.
- 4
Working in two batches, sear lamb without stirring for 3 minutes per side until browned. Transfer to a plate.
- 5
Reduce heat to medium. Add sliced onion and sauté 5 minutes, stirring occasionally, until softened and golden.
- 6
Stir in minced garlic and ginger. Cook for 60 seconds until fragrant.
- 7
Add crushed spices and garam masala. Stir constantly for 30 seconds until the oil glistens with spice.
- 8
Pour in crushed tomatoes and scrape the bottom of the pot to release browned bits. Stir in yogurt until combined.
- 9
Return lamb to the pot. Bring to a simmer, then reduce heat to low and cover partially with a lid.
- 10
Simmer 60 minutes, stirring occasionally, until lamb is very tender and sauce has darkened and thickened.
- 11
Taste and adjust salt and spice. The sauce should coat the back of a spoon.
- 12
Serve hot with naan, roti, or steamed rice.
Tools you’ll need
- heavy pot or Dutch oven (4–5 quart)
- dry skillet
- spice grinder or mortar and pestle
- paper towels
- wooden spoon
- measuring spoons
- measuring cups
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