Lamb Rara Recipe

Season and brown lamb

Pat the diced lamb and lamb mince dry with paper towels. Season evenly with 1 tsp salt and 1 tsp black pepper. Heat 1 tbsp oil or ghee in a heavy-bottomed wide pan or Dutch oven over medium-high heat until shimmering. In batches if needed, add the diced lamb in a single layer and brown on all sides, 4–6 minutes per batch. Remove browned dice to a plate. Add the remaining 1 tbsp oil, then add the lamb mince and spread it in the pan; let it brown without stirring for 2 minutes, then break up and continue until well-browned, about 4 minutes. Transfer mince to the plate with diced lamb.

Cook the onions

Reduce heat to medium. Add the thinly sliced onions to the same pan (add a little more oil if the pan is dry). Sauté gently, stirring occasionally, until the onions have softened and turned deep golden brown, 20–30 minutes. If they begin to stick, lower heat and scrape up fond with a splash of water or stock.

Aromatic paste

When onions are deeply caramelized, add the grated ginger and minced garlic and cook 1–2 minutes until fragrant. Stir in the tomato paste and cook 2–3 minutes, stirring, until the paste darkens slightly.

Spices

Add ground coriander, ground cumin, turmeric, and red chili flakes. Cook and stir for 1 minute to bloom the spices.

Return meat and simmer

Return the browned diced lamb and browned mince to the pan. Stir to coat with the onion-spice mixture. Add the yogurt, mixing it in a little at a time to avoid curdling, then pour in the water or lamb stock and add the bay leaves. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer for 35–45 minutes until the diced lamb is tender and the sauce has thickened. Stir occasionally and adjust consistency with a splash of water if it becomes too thick.

Adjust seasoning and finish

Once the lamb is tender and the sauce is thick and brown, stir in the remaining 1/2 tsp salt (adjust to taste) and the remaining 1/2 tsp black pepper if desired. Sprinkle garam masala over the curry, stir, and simmer uncovered 2–3 minutes to marry the flavors. Add lemon juice and chopped cilantro, stir, and remove from heat.

Taste and adjust seasoning. Spoon the lamb rara into a serving dish and garnish with chopped cilantro and optional fried onions. Serve hot with steamed rice, naan, or flatbreads.