Mutton Rezala

Name: Mutton Rezala
Total time: 2700 s
Yield: 3 people
Cuisine: Indian
Ingredients: 6 pieces Mutton (medium); 200 gm. Curd; 2 onion paste; 2 tsp. Ginger garlic paste; 2 tsp. Poppy seeds; 10 cashew nuts(paste); 2 tbs. Ghee; 2 tbs. White oil; as required For tempering - ( 2 cardamom,1 inch cinnamon, 4 clove, 6 whole; 3 Black pepper,; 3 dried red chillies); 1/2 tsp. Kewra water; 1/2 tsp. Rose water; 1 drop meetha attar; as required For dry masala - (2 cardamom,1 inch cinnamon,1/6 nutmeg,; 1 string Jawatri,; 8 white pepper,; 1/2 tsp. Shahi jeera); as per taste Salt; 1/4 tsp. Sugar; as required Makhana (optional)

Sumita Saha @SS333999

Kolkata

Lip smacking Mughlai delicacies. Simply delicious #HNV #Cookpad

Sumita Saha @SS333999

Kolkata

Lip smacking Mughlai delicacies. Simply delicious #HNV #Cookpad

Saved

Ingredients

45 minutes

3 people

6 piecesMutton (medium)
200gm. Curd
2onion paste
2 tsp.Ginger garlic paste
2 tsp.Poppy seeds
10cashew nuts(paste)
2 tbs.Ghee
2 tbs.White oil
as required For tempering - ( 2 cardamom,1 inch cinnamon, 4 clove, 6 whole
3Black pepper,
3dried red chillies)
1/2 tsp.Kewra water
1/2 tsp.Rose water
1 dropmeetha attar
as required For dry masala - (2 cardamom,1 inch cinnamon,1/6 nutmeg,
1string Jawatri,
8white pepper,
1/2 tsp.Shahi jeera)
as per taste Salt
1/4 tsp.Sugar
as required Makhana (optional)

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Steps

45 minutes

1

Marinate Mutton with curd,onion paste,ginger garlic paste, cashew nuts paste, Poppy seeds paste & salt for 6 to 7 hours. (Or overnight in fridge). Heat pan & shallow fry dry masala. Then grind it in mixer grinder. Keep it in a container (it can be use for 6 months).
2

Then heat ghee & oil in pressure cooker. Then tempering all whole masalas. Add marinated mutton on it (without masala).fry it for 5 minutes.
3

Then add some marinated masala with it & fry it for 5 minutes. Then add the marinated leftover masala on it. Add 1/2 cup warm water,1 tsp. Dry masala,rose water, kewra water, salt, sugar, makhana (optional) & meetha attar. Cover it & Cook it (3/4 whistle).Rest it for 15 minutes,then serve it with Butter nun or Rumali Roti. If you want, you can cook it in kadai but I use pressure cooker for time saving.