A popular dish from the Himalayan region, particularly in Nepal and Bhutan. Here’s a simple recipe to make delicious Mutton Rara:
Mutton Rara Recipe: A Traditional Himalayan Dish Made Easy
Mutton Rara (also known as “Raksi”) is a traditional Nepali dish made with mutton or goat meat cooked in a spicy tomato-based gravy. The name “Rara” means “red soup” in Nepali, which refers to the rich, reddish-brown color of the curry.
Ingredients:
For 4-6 people:
- 1 kg boneless and skinless mutton (or goat) meat
- 2 large onions, chopped
- 3 cloves of garlic, minced
- 2 medium tomatoes, diced
- 1 tablespoon ginger paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (or more to taste)
- Salt, to taste
- Ghee or oil for cooking (optional)
- Fresh cilantro leaves for garnish
Instructions:
- Marinate the meat: In a large bowl, combine the mutton pieces with ginger paste, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well to coat the meat evenly. Cover and refrigerate for at least 30 minutes or overnight.
- Sauté onions: Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn golden brown (about 5-7 minutes).
- Add garlic, ginger paste, and cumin seeds: Mix well to combine with the cooked onions.
- Mix tomatoes: Stir in diced tomatoes, salt, and ghee or oil (if using). Let it simmer for a few minutes till the mixture thickens slightly.
- Add mutton pieces: Add the marinated meat to the pan and mix well to coat with the tomato-based gravy.
- Cook until tender: Cook on low heat for 20-25 minutes, or until the meat is cooked through and falls apart easily.
- Serve: Serve hot Mutton Rara garnished with fresh cilantro leaves.
Tips:
- Use boneless mutton pieces for ease of cooking and to prevent any bones from getting into the dish.
- Adjust the spice level according to your taste preferences.
- Traditionally, this dish is made without tomatoes; if you prefer it that way, omit them or use a different gravy base like mustard paste.
I hope you enjoy making and devouring this delicious Nepali classic!
