Raarah Gosht

No of Portions: 100

Ingredients

QTY

Unit

Mutton Boneless
Onions
Ginger Garlic Paste
Coriander Powder
Red Chilly Powder
Turmeric
Cumin Powder
Red Chilly (Whole)
Tomatoes
Green Cardamom
Black Cardamom
Bay Leaf
Curd
Ghee (Pure)
Coriander Leaves
Fresh Ginger

12.5
4
100
100
50
20
50
20
1
15
20
5
2
1
1
20

Kgs
Kgs
Gms
Gms
Gms
Gms
Gms
Gms
Kg
Gms
Gms
Gms
Kgs
Kg
Bunch
Gms

Standard
Dark brownish in colour. Dry
consistency. Meath should be
tender and beginning to
shred. Good composition of
spices. Served hot, garnished
with coriander and juliennes of
ginger.

Pre-Preparations:
1. Clean and cut the mutton into chunks
2. Marinate the mutton with half ginger garlic paste, curd, half turmeric and half red
chilly powder.
3. Pell and chop onions and tomatoes.
4. Peel and cut the ginger into juliennes.
5. Clean, was and chop coriander leaves finely.

Method:
1. Heat the ghee in a kadhai with green and black cardamom, and bay leaf.
2. Add onions and saut till light brown, add ginger garlic paste, coriander powder, red
chilly powder and turmeric and stir fry (Bhunao) using a little water if necessary to
prevent burning/sticking.
3. Add the mutton pieces after removing from the marinade. Keep stir frying.
4. When the moisture evaporates, continue to fry, adding the remaining marinade, a little
at a time. Keep stir frying till the meat is almost done.
5. Now add tomatoes little at a time and bhunao well.
6. Add cumin powder and whole red chillies, and adjust the seasoing.
7. By now the dish should be dry and meat should begin to shred.
8. Serve hot garnished with ginger julienne and chopped coriander.