Question

Your sister made a dish with mutton, using both chunks and minced meat, which is flavoured with spices and cooked in a pot. The name of the dish is:

• A. Kaliya
• B. Rizala
• C. Rara Gosht
• D. Tabak Maaz
  \bigskip

Hint:

The cooking technique for Rara Gosht involves intensive Bhunao (continual stirring and browning of the minced meat with spices) to ensure the raw lamb juices emulsify into a thick, uniform, non-watery gravy.

Answer 1

The Correct Option is C

Step 1: Analyzing Mughlai and Regional Mutton Dishes:
Each mutton dish listed has highly specific culinary standards and composition rules:
• Kaliya: A light, aromatic, yellow mutton gravy cooked with yogurt, saffron, and heavily featuring turmeric.
• Rizala: An Awadhi preparation with mutton cooked in a rich, white gravy made of cashew paste, poppy seeds, yogurt, and flavored with green chilies and coriander.
• Rara Gosht: A highly unique, rich Punjabi/Mughlai mutton dish. Its defining characteristic is the dual use of lamb/mutton: tender, bone-in mutton chunks are slow-cooked inside a thick, spicy, semi-dry gravy made of spiced minced meat (Keema). This combination of chunks and mince cooked together in a single pot is the hallmark of “Rara”.
• Tabak Maaz: A traditional Kashmiri Wazwan dish consisting of lamb ribs boiled in milk and spices, then shallow-fried in ghee until crispy. It does not use minced meat or gravy.

Step 2: Conclusion:
The sister's dish using both chunks and minced meat is Rara Gosht.