Rara Meat is a hearty Indian dish that’ll make your kitchen smell amazing. I learned this recipe from my grandmother, and it’s been a family favorite ever since. The meat gets so tender it practically melts in your mouth, while the gravy is packed with layers of flavor from the mix of whole and ground spices. It’s the kind of dish that makes everyone ask for seconds.
About the Recipe
This recipe turns simple ingredients into something special. The trick is cooking the lamb slowly until it’s super tender, while the spices work their magic. The yogurt helps tenderize the meat, and the combination of fresh and dried spices creates deep, complex flavors. It’s fancy enough for guests but easy enough for a family dinner.
Why You’ll Love This Recipe
You’ll love how the kitchen fills with amazing aromas as this dish cooks. The recipe is pretty forgiving – you can adjust the spices to your taste. The thick gravy clings perfectly to naan bread or rice, and the meat becomes incredibly tender. Best of all, most of the cooking time is hands-off, so you can do other things while it simmers.
Rara Meat Spicy Lamb
Cooking Tips
– Let the meat come to room temperature before cooking
– Brown the onion paste well – it’s key for flavor
– Don’t rush the cooking process – slow and steady wins here
– Keep stirring occasionally to prevent sticking
– If the gravy gets too thick, add hot water little by little
Serving and Storing Suggestions
Serves 6-8 people. Takes about 2 hours total. Serve hot with naan bread, rice, or both. Leftovers keep well in the fridge for 3 days. Reheat gently on the stove with a splash of water. The flavors often get better the next day.
Similar Recipes
- Butter Chicken
- Mutton Korma
- Lamb Curry
- Bhuna Gosht
Nutrient Benefits
Lamb is packed with protein and iron. The spices like turmeric and ginger have anti-inflammatory properties. Yogurt adds calcium and protein, while garlic boosts immunity. The combination of spices aids digestion and provides antioxidants.
Rara Meat (Spicy Lamb)
Ingredients
- 1 kg Lamb Pieces
- 1 cup Clarified Butter
- 1 1/2 cups Onion Paste
- 4 tsp Ginger Paste
- 4 tsp Garlic Paste
- 1 Cinnamon
- 3 Cloves
- 1 cup Tomato Puree
- 4 tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- 3 tsp Coriander Powder
- 1/2 Nutmeg (ground)
- 1 tsp Mace (ground)
- 1 cup Yogurt
- Salt to taste
- 2 tsp Garam masala powder
- 1/2 cup Green Coriander (finely chopped)
Instructions
- Heat the clarified butter in a kadai over a medium high flame.
- When hot, add the onion paste and fry till it turns light brown in colour.
- Add the ginger-garlic pastes and sauté for a few seconds.
- Add the cinnamon stick, cloves and the lamb. Cook till the lamb is slightly tender and brown.
- Add the tomato puree, red chilli powder, turmeric powder, coriander powder, nutmeg, mace, yorgurt and salt.
- Cook for 10 minutes more on a high flame.
- Add the Garam masala and 3 cups of water.
- Cook covered on low heat until the oil separates from the spices and comes to the surface.
- The lamb should be quite tender by now.
- Remove the cover and let it simmer for 5-6 minutes, until enough of the liquid has evaporated, leaving a thick gravy.
- Serve hot, garnished with green coriander.
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Frequently Asked Questions
Can I make this recipe less spicy?
Yes. just reduce the amount of red chili powder and garam masala. You can also add a bit more yogurt to make it milder.
Can I use mutton instead of lamb?
Surely. Mutton works great but might need a longer cooking time to become tender. Add 30-45 minutes to the cooking time.
How do I know when the meat is done?
The meat should be fork-tender and easily break apart. If you can cut it with a spoon, it’s perfect.
