Mutton Rezala Recipe
Mutton Rezala, A Bengali Dish is a delicious curry which is made in Yogurt, Cashew and Poppy seeds paste that gives it a rich flavour. The dish is filled with loads of flavour and subtle taste from the use of cardamom and nutmeg. The curry is best enjoyed with Garlic Naan or Wheat paratha for a perfect evening meal.
Mutton Rezala is a popular Bengali side dish made with bony mutton pieces marinade in yogurt and curried with cashew and poppy seed paste with Indian spices. An amazingly flavorful and aromatic mutton dish, best enjoyed with paratha or naan.
Serve this delicious Mutton Rezala along with Whole Wheat Lachha Paratha and Onion Salad for a weekend meal with your family.
If you like this recipe, you can also try other Mutton recipes such as
60 M
60 M
120 M
4 Servings
Ingredients
-
For marinade
- 500 grams Mutton
- 1 cup Curd (Dahi / Yogurt)
- 1/4 cup Onion , paste
- 1 teaspoon Ginger , paste
- 1 teaspoon Garlic , paste
- 1 teaspoon Salt For tempering
- 3 Bay leaves (tej patta)
- 4 Dry red chillies
- 4 Whole Black Peppercorns
- 1 inch Cinnamon Stick (Dalchini)
- 4 Cloves (Laung)
- 4 Cardamom (Elaichi) Pods/Seeds
- 1 tablespoon Ghee For curry
- 2 tablespoon Onion , paste
- 2 tablespoon Poppy seeds , soaked in 4 tablespoon water
- 2 tablespoon Cashew nuts , paste
- 1 tablespoon Melon seeds , paste
- 1 teaspoon Nutmeg powder
- 1 teaspoon Mace (Javitri) , crushed
- 1 teaspoon Sugar
- Salt , as needed
- 4 tablespoon Ghee
How to make Mutton Rezala Recipe
To begin making the Mutton Rezala recipe, In a large mixing bowl, add all the ingredients under ‘For Marinade’ along with mutton and mix well, cover it with a cling wrap and keep the bowl in refrigerator for at least 1 hour.
Heat ghee in a pressure cooker and add all the ingredients under 'Tempering' and let them to splutter.
Add the marinated mutton pieces into the cooker and fry for 3-4 mins on high flame.
Now add around 1.5 cups of water and mix well. Bring it to boil, close the lid and pressure cook for 4-5 whistles or until the mutton is half done.
Grind soaked poppy seed and blanched cashew and melon seeds to make individual paste.
Heat rest of the ghee in a pan and add left over onion paste and sauté until raw smell goes off and colour changes to golden.
Pour the poppy seed paste, melon seed paste and cashew paste and continue to sauté for another 2-3 mins till ghee starts leaving the sides.
Add nutmeg powder and crushed mace.
Now add mutton mix and fry for 5 mins. Cover the lid and continue cooking until mutton is nicely done.
Add sugar & salt and adjust seasoning as per your taste.
Once mutton is done add a dollop of ghee on the top and serve this delicious Mutton Rezala along with Whole Wheat Lachha Paratha and Onion Salad for a weekend meal with your family.
Shaheen Ali
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'
