Patiala Mutton Rara Minced Whole Combination

Method

1. 1

   Heat oil: Heat 4 tbsp oil in a heavy pot.

2. 2

   Cook onions deeply: Add finely chopped onions. Cook 15 minutes until very dark golden-brown.

3. 3

   Add ginger and garlic: Add ginger paste and garlic paste. Cook 3 minutes.

4. 4

   Add tomatoes: Add chopped tomatoes. Cook 8 minutes until completely broken down and oil separates.

5. 5

   Add spice powders: Turn low. Add red chilli powder, coriander powder, cumin powder and turmeric. Stir 3 minutes.

6. 6

   Add the minced mutton first: Add the minced mutton (keema). Cook on high heat, breaking it apart and stirring continuously for 8 minutes until the keema is fully browned and any moisture has evaporated. The cooked keema enriches and thickens the masala significantly.

7. 7

   Add the bone-in mutton pieces: Add the whole mutton pieces. Stir to coat with the keema-enriched masala.

8. 8

   Add water and salt: Add 1 cup hot water and salt. Bring to a boil.

9. 9

   Slow cook: Cover and cook on medium-low heat for 40 to 45 minutes until the bone-in mutton is completely tender.

10. 10

    Finish: Uncover. Reduce gravy slightly. Add garam masala. Garnish with coriander and fresh ginger. Serve with naan or paratha.

11. 11

    Note: Mutton Rara is associated with the royal Patiala kitchen — the Patiala royal house (now the Punjab royal dynasty and the source of the Patiala peg measure) had a distinct cuisine known for its generous, non-restrained approach to meat cooking. The combination of minced and whole mutton is the defining feature — the two forms of mutton cook differently and create a layered, complex gravy impossible to achieve with either form alone.