Mutton Rezala
Elevate your culinary game with mutton rezala — a sumptuous, aromatic, and royal dish that's bound to win you praise. This delicacy brings together exotic spices and succulent mutton for an unforgettable experience.
- Prep time
- 15 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Mutton
- 1 tsp Salt
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1/2 tsp Turmeric Powder
- 1/2 tsp Chilli Powder
- 1 Onion (thinly sliced)
- 10-12 Cashews
- 1/4 cup Yoghurt
- 2 tbsp Poppy Seeds
- 2 tbsp Coconut (desiccated )
- 1/2 tsp White Pepper
- 4 Cardamom Pods
- 4 Cloves
- 1- inch Cinnamon
- 3 tbsp Oil
- 1 Bay Leaf
- 4-5 Green Chillies (slit)
- 1/2 cup Water
- 1/4 cup Double Cream
- Coriander
Instructions
- 1
In a bowl, combine the mutton pieces with ginger paste, garlic paste, turmeric powder, red chili powder, and salt. Mix well, cover, and let it marinate for 2 hours in the refrigerator.
- 2
In a separate bowl, soak the cashew nuts in warm water for about 15 minutes. Drain the water afterwards.
- 3
In a grinder, make a fine paste using the soaked cashew nuts, sliced onion, yogurt, poppy seeds, desiccated coconut, white pepper, green cardamom pods, cloves, and cinnamon stick. Set aside the Rezala paste.
- 4
In a heavy-bottomed pan, heat the vegetable oil over medium heat. Add the bay leaf and green chilies, and sauté for a minute.
- 5
Add the marinated mutton pieces and cook until they turn brown on all sides.
- 6
Add the Rezala paste to the pan and cook for about 5 minutes, stirring continuously.
- 7
Pour in the water, reduce the heat to low, cover the pan, and let the mutton simmer for about 1 hour or until it becomes tender.
- 8
Once the mutton is cooked, add the fresh cream and mix well. Cook for an additional 5 minutes.
- 9
Garnish the Mutton Rezala with chopped coriander leaves.
- 10
Serve the delicious Mutton Rezala hot with steamed rice or naan.