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
10 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 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.
Step 2
Pat lamb dry with paper towels. Season generously with salt and black pepper.
Step 3
Heat oil in a heavy pot or Dutch oven over medium-high until it shimmers, about 60 seconds.
Step 4
Working in two batches, sear lamb without stirring for 3 minutes per side until browned. Transfer to a plate.
Step 5
Reduce heat to medium. Add sliced onion and sauté 5 minutes, stirring occasionally, until softened and golden.
Step 6
Stir in minced garlic and ginger. Cook for 60 seconds until fragrant.
Step 7
Add crushed spices and garam masala. Stir constantly for 30 seconds until the oil glistens with spice.
Step 8
Pour in crushed tomatoes and scrape the bottom of the pot to release browned bits. Stir in yogurt until combined.
Step 9
Return lamb to the pot. Bring to a simmer, then reduce heat to low and cover partially with a lid.
Step 10
Simmer 60 minutes, stirring occasionally, until lamb is very tender and sauce has darkened and thickened.
Step 11
Taste and adjust salt and spice. The sauce should coat the back of a spoon.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
