Mutton Rezala

Name: Mutton Rezala
Total time: 1800 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 500gms . Mutton on bones, cubed; 1 tbsp. oil; 1 cup yoghurt; 1 tbsp. ginger-garlic paste; 1 tbsp. raw papaya paste; to taste salt; pinch nutmeg powder; 1 tsp. coriander powder; 1 tsp. garam masala powder; 1/2 tsp. pepper powder; 8-10 almonds, soaked for an hour; 8-10 cashews, soaked for an hour; 1/2 cup milk; Tempering -; 2 tbsp. oil; 1 tbsp. ghee; 2 whole dry red chilies; 1-2 bay leaves; 4 green cardamoms; 6 cloves; 1 " cinnamon stick; 1 mace; 2 green chilies; 1 tsp. coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#cc2022 #week2 - This is a traditional and a very popular Bengali style fragrant Mutton curry cooked in a creamy yogurt based gravy. There are many versions to this delicacy, but the end result is simply mouth watering. With a slight aroma coming from the rose water and the nutty flavour from the almond-Cashew paste, this is surely a connoisseurs delight. It is yummy and mildly spiced. However, one thing is for sure - The taste is simply divine. Relish it with plain biryani, pulao, naan or Tandoori roti.

Bethica Das @kitchen_flavours

Saved

Ingredients

30 minutes

2-3 servings

Marination -
500gms. Mutton on bones, cubed
1 tbsp.oil
1 cupyoghurt
1 tbsp.ginger-garlic paste
1 tbsp.raw papaya paste
to tastesalt
pinchnutmeg powder
1 tsp.coriander powder
1 tsp.garam masala powder
1/2 tsp.pepper powder
To grind -
8-10almonds, soaked for an hour
8-10cashews, soaked for an hour
1/2 cupmilk
Tempering -
2 tbsp.oil
1 tbsp.ghee
2whole dry red chilies
1-2bay leaves
4green cardamoms
6cloves
1" cinnamon stick
1mace
Other ingredients -
2green chilies
1 tsp.coriander leaves to garnish

Saved

Steps

30 minutes

1

Grind the almonds and cashews along with the milk into a paste. Keep aside. Marinate the mutton with all the mentioned ingredients for 4-5 hours or preferably overnight.
2

Heat oil and ghee in a cooker and temper with all the mentioned ingredients under "Tempering". Sauté for a few seconds.
3

Add the marinated mutton & simmer on low flame till dry.
4

Add 1 cup water & pressure cook for 15 minutes on a low flame after the first whistle.
5

Then add the almond-cashew paste & green chilies. Mix well & simmer, covered for 5-10 minutes or till you get the desired consistency.
6

Switch off the flame & add rose water. Give it a stir.
7

Garnish with coriander leaves. Serve with steamed rice, plain biryani, pulao, naan or tandoori roti.