Rara Meat (Spicy lamb)

Rara Meat (Spicy lamb)

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Servings: 6
Calories: 922


  • 2.2 lb Lamb pieces
  • 7 oz Ghee
  • 1 lb Onion paste
  • 4 tsp Ginger adrak paste
  • 4 tsp Garlic lasan paste
  • 1 Cinnamon dalchini, 1 inch stick
  • 3 Cloves laung
  • 7 floz Tomato puree
  • 4 tsp Red chilli powder
  • 1 tsp Turmeric haldi powder
  • 3 tsp Coriander dhaniya powder
  • 1/2 Nutmeg jaiphal, ground
  • 1 tsp Mace javitri, ground
  • 7 oz Yoghurt dahi
  • Salt to taste
  • 2 tsp Garam masala
  • 1/2 cup Green coriander hara dhaniya, finely chopped


  • Heat the ghee in a wok (kadhai) on medium-high heat. When hot, add the onion paste and fry till it turns light brown in colour.
  • Add ginger-garlic pastes and saute for a few seconds.
  • Add cinnamon stick, cloves, and lamb. Cook till the lamb is slightly tender and brown.
  • Add tomato puree, red chilli powder, turmeric powder, coriander powder, nutmeg, mace, yoghurt, and salt. Cook for 10 minutes more on medium heat.
  • Add garam masala and 3 cups 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.
Calories: 922 kcal
Carbohydrates: 33 g
Protein: 35 g
Fat: 74g
Saturated Fat: 38 g
Trans Fat: 1 g
Cholesterol: 210 mg
Sodium: 161 mg
Potassium: 940 mg
Fiber: 4 g
Sugar: 4 g
Vitamin A: 710 IU
Vitamin C: 29 mg
Calcium: 230 mg
Iron: 5 mg
Cuisine Indian
Ingredients Lamb
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