Mutton rara
(Rara mutton, Himachali mutton rara, Rara gosht, मटन रारा)
Mutton rara is a traditional Himachali stew originating from the northern parts of India, where it’s prepared during special occasions. The dish is made with a combination of marinated mutton chunks, onions, ginger, garlic, tomatoes, coriander, turmeric, garam masala, lemon juice, chili peppers, cardamoms, cinnamon, cloves, oil, bay leaves, ghee, and salt.
The meat is marinated in a mixture of dahi, ginger-garlic paste, red chili powder, and turmeric. The stew is cooked until the mutton becomes tender, and lemon juice is added near the end of cooking. Once done, mutton rara is usually garnished with coriander leaves, and the dish is then served hot with Indian flatbreads such as naan, roti, or laccha paratha on the side.
Serve with
Laccha paratha
Laccha paratha is a traditional flatbread originating from the northern parts of India. The name of this paratha variety means multi-layered paratha, referring to its ... Read more
Naan
Naan is a unique and popular flatbread with a chewy texture that has its roots in India. The first documented traces of naan are found in the 1300 AD notes of Amir Kushrau,... Read more
Roti
Roti is a flat and unleavened bread made with wholemeal flour. It is traditionally cooked on an iron griddle called tava, an important vessel in the Indian cuisine.... Read more
WHERE TO EAT The best Mutton rara in the world (according to food experts)
