Mutton Rezala, most popular authentic Bengali dishes. It is an extremely fragrant mutton dish in yogurt based stew with poppy seed and cashew nut paste. Rezala has a very unique flavor for which it is so distinctive from other Mughlai dishes. Generally made with mutton but you can substitute mutton with any other meat or seafood and make your own version!INGREDIENTS
- Mutton 1000gm
- Curd 500gm
- Garlic Paste 100gm
- Onion Paste 50gm
- Ginger paste 50gm
- White Pepper Powder 10gm
- Kewra Essence 1 drop
- Bay Leaves 2 no
- Turmeric powder 3 gm
- Red chili powder 5 gm
- Yogurt 300 ml
- Cinnamon sticks 4 pcs
- Cardamon 8 pcs
- Mace 3 gm
- Nutmeg powder 2 gm
- Green chili 6 pieces
- Milk 200 ml
- Oil 220 ml
- Salt To taste
METHOD:
- Wash mutton thoroughly.
- Smear it with salt and white pepper powder all over.
- Now, marinate the mutton in the mixture of curd and ginger paste.
- Keep it in the refrigerator for at least 30 minutes.
- Heat the oil in a heavy bottomed pan at low flame.
- Add bay leaves, cinnamon, red chilies, onion and garlic paste to the oil.
- Sauté the ingredients and then add the marinated mutton to them.
- Raise the flame to high. Stir the mutton until its water comes out. Turn the flame to low.
- Add all other ingredients and sauté well.
- Cover the pan with a lid and allow it to cook for 30-45 minutes or until the mutton gets soft stirring.
- Add kewra essence, when the mutton is properly cooked.
- Mutton Rezala is ready to serve.
