Ingredients

• 500 gms - mutton, cubed and pricked
• 2 tbsp - oil
• 1 cup - onions, chopped finely
• 8 - green chillies
• 8 - whole red chillies
• 1 tbsp - garlic cloves, chopped
• 1 tbsp - ginger, chopped
• 4 - black cardamom
• 2 - green cardamom
• 4 - cloves
• 6 - peppercorns
• 1 tsp - cinnamon powder
• 2 tbsp - coriander leaves, chopped
• 1 tsp - cumin seeds
• 2 tsp - coriander powder
• 2 tsp - salt or to taste
• 1 cup - tomato puree
• coriander leaves for garnish

How to Make Rahra Meat

• Mix the oil and onions and cook uncovered, on 'High' for 20 minutes or till golden brown, stirring twice.
• Alternatively, use 6 tbsp browned onions.
• Combine remaining ingredients (except tomato puree and coriander) and grind together.
• Mix the above masala with onions and meat and marinate for 6-7 hours or overnight.
• Cook uncovered, on 'High' for 5 minutes, stirring once.
• Mix in the tomato puree and cook covered, at 30% for 25-30 minutes or till tender, stirring thrice.
• Garnish with coriander and serve.