Mutton Rezala Recipe
Mutton Rezala Recipe is a delicious Bengali dish known for its rich flavor and creamy texture. This Bengali Mutton Rezala gravy cooked in a curd-based stew is very aromatic
Ingredients
To marinate the mutton:
- 500 grams mutton pieces
- 1 cup curd
- 1 tsp ginger paste
- 1 tsp garlic paste
- salt to taste
For gravy:
- 1 onion finely chopped
- 1/2 cup cashew nuts
- 1/2 cup melon seeds
- 1 tsp poppy seed paste
- 2 tablespoons vegetable oil or ghee clarified butter
- 1 cinnamon stick
- 2-3 green cardamom pods
- 2-3 cloves
- 1 bay leaf
- 2 teaspoons chili powder
- 2 chopped green chillies cashew nuts
- 1 teaspoon sugar
- 1 tsp garam masala
- salt to taste
For decoration:
- fresh coriander
- Saffron threads soaked in milk
Instructions
Step 1: Marinating the Mutton
- First of all, mix the mutton pieces with curd, ginger paste, garlic paste, and salt well in a vessel.
- Let it marinate for at least 2 hours for the best taste.
Step 2: Preparing the Gravy
- Make a smooth paste by mixing chopped onions, cashews, and melon seeds in a blender.
- Heat vegetable oil or ghee in a heavy bottom pan.
- Add whole garam masala (cinnamon sticks, green cardamom pods, cloves, and bay leaves).
- Fry for a minute until fragrant.
- Add onion-cashew-watermelon seed paste and garlic paste and cook until the raw taste goes away.
- Add red chili powder, chopped green chilies, cashew, and poppy seeds paste, curd, salt, and cook well.
- Now add the marinated mutton and enough water.
- After boiling, cover the lid and cook on low flame for about 45 minutes.
- Add sugar and garam masala in it and keep cooking until the mutton becomes soft and the oil separates.
- Season with salt to taste.
Step 3: Final Touches
- Garnish Mutton Rezala with fresh coriander and saffron threads soaked in milk.
- Serve hot with boiled rice or Rumali roti.