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Rahra Meat ||| Recipe courtesy Mr. Harminder Singh Magon

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This recipe is taken from the book “My Epicurean Journey” by Mr. Harminder Singh Magon. I have adapted so many of his recipes in the past and this is another brilliant one. I made some very minor changes to the original one. It came out absolutely delicious, perfectly spiced and reminded me of the “Authority waali Meat Curry” I used to eat in North Delhi during my childhood days. The addition of Keema is a sureshot masterclass! Our son loved the curry and enjoyed a handful with roti & rice. This one is a perfect dish for a lazy weekend afternoon. Do give it a shot folks.

You can purchase the book online at My Epicurean Journey Elegant and Inspirational Recipes for Life by Harminder Singh Magon

It is an absolutely brilliant book and have an amazing collection from one of my online cooking coaches! I would remain forever indebted to him for virtually teaching me such amazing recipes.

And now the recipe:

Ingredients:

1 kg mutton pieces, washed & pat dried
250 grams coarse mutton keema
1/2 cup yoghurt
3 tbsp butter
1 black cardamom, slightly mashed
5 green cardamoms, slightly mashed
2 bay leaves
2 cinnamon sticks
3 medium onions, finely chopped
4 tbsp ginger-garlic paste
2 tbsp coriander powder
1/2 tsp turmeric powder
2 tbsp teekhi lal mirch powder
2 tbsp Kashmiri Red Chilli powder
1/2 medium sized tomato, finely chopped
2 tbsp tomato paste
1 tbsp cumin seeds
1 tbsp ginger root, julienned
Salt as per taste
Water

Method:

1. Whip the yoghurt, 2 tbsp GG paste, turmeric, 2 tsp salt, 1 tbsp each of the red chilli powders and marinate the Mutton pieces & keema overnight in the refrigerator.

2. Bring out the marinade and get it back to room temperature.

3. Heat the butter in a large pan, crackle the cardamoms, bay leaves and cinnamon for 30-45 seconds.

4. Bhunno the onions till they are golden brown, add the remaining GG paste and bhunno some more.

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5. Mix all the remaining dry spices in 50 ml warm water and add this to the pan (this would ensure the spices don’t get burnt).

6. Add the Mutton-Keema marinade and bhunno for atleast 30 minutes till the water dries out. This is the most important part of this recipe. Never cut down on the BHUNNO!

7. Add the chopped tomato, tomato paste, salt as per liking and 3 cups of water. Bring the mix to a boil, cover and let it simmer on low flame for 30 minutes.

8. Adjust the seasoning and serve hot with Tawa Rotis and Plain Rice.

9. Thank Mr. Harminder Singh Magon first and me later.

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So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!

1 Comments

  1. Jayant Bharti

    Thanks to both of you…I love rara meat…thank you for such a lovely recipe….

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