Mutton rezalaa

Name: Mutton rezalaa
Total time: 5400 s
Yield: 2ppl
Cuisine: American
Ingredients: 2 lbs mutton aka goat-meat(curry cut); 1/2 cup yoghurt; 3 onions (sliced); 3-4 green chilis (slit); 3 tbsp ginger-garlic paste; Spices:; 3-4 red chilis; 3 cinnamon sticks; 7-8 white cardamom; 5-6 cloves; 2 bay-leaf; 3-4 tbsp shahi garam masala powder; 1 tbsp saffron in lukewarm milk; 1 bowl cashew nut; 1 bowl poppy seed; 1 tbsp kewra water; 1 tbsp rose water; 2 tbsp black pepper powder; 2 tbsp salt; 2 tbsp sugar

shreyaas_world @shreya1435

USA

Mutton cooked in succulent marinated yoghurt and spices gives a flavorful taste which goes yummy with rotis/naan.

shreyaas_world @shreya1435

USA

Mutton cooked in succulent marinated yoghurt and spices gives a flavorful taste which goes yummy with rotis/naan.

Saved

Ingredients

1hr 30 min

2ppl

2 lbsmutton aka goat-meat(curry cut)
1/2 cupyoghurt
3onions (sliced)
3-4green chilis (slit)
3 tbspginger-garlic paste
Spices:
3-4red chilis
3cinnamon sticks
7-8white cardamom
5-6cloves
2bay-leaf
3-4 tbspshahi garam masala powder
1 tbspsaffron in lukewarm milk
1 bowlcashew nut
1 bowlpoppy seed
1 tbspkewra water
1 tbsprose water
2 tbspblack pepper powder
2 tbspsalt
2 tbspsugar
1 tbsp ghee

Saved

Steps

1hr 30 min

1

Separate half of onion for beresta (crispy fritters) and make a smooth paste with other half with green chilis. Meanwhile whisk the yoghurt with black pepper powder and salt/sugar in a bowl.Marinate the mutton overnight with yoghurt and onion,green chili and ginger-garlic paste and shahi garam masala.
2

Make a uniform paste with cashews/poppy seeds. Also keep a bowl of saffron with lukewarm milk and mix with kewra/rose water and keep separate.
3

Take some ghee in a pan and temper the dry whole spices in it and add the onion fritters with cashew/poppy seed paste. Mix well until the oil separates from gravy. Add in the marinated mutton and keep stirring until the mutton pieces are well mixed with spices. Transfer the whole contents in slow cooker/pressure cooker with a cup of lukewarm water. As the mutton becomes tender add in shahi garam masala powder with the saffron milk.