Simple and Easy Recipes
Mutton Rezala
By Arpita © 2020 Spicy World
Feb 12, 2020
Feb 12, 2020
Mutton Rezala is a very popular dish from Mughlai cuisine. In this Rezala recipe medium sized mutton pieces will be cooked in a white, creamy, nut based rich gravy. 'Rezala' goes best with naan, biriyani, rumali roti or paratha. I have already posted several recipes on 'rezala'. The dish has a very unique taste. It is neither very spicy nor sweet. I made this last week and thoroughly enjoyed it with plain rice. Try this easy recipe in your kitchen and enjoy a lovely dinner with your family.
Ingredients
- 1 kilo of medium sized mutton pieces.
- 2 onions, thinly sliced.
- 2 Tablespoons of ginger and garlic paste.
- 3 Tablespoons of yogurt.
- Whole spices for Sahi Garam masala powder - 2 dry red chilies, 1 cinnamon stick, 6 green cardamom, 4 cloves, 3 Teaspoons of cumin seeds, 3 Teaspoons of coriander seeds, 8 black peppercorns, 1 mace.
- Salt and sugar.
- 4 Tablespoons of cashew and poppy seeds paste.
- Few drops of rose water / kewra essence.
- For tempering - 1 bay leaf, 2 green cardamom, 2 cloves, 1 small cinnamon stick, few black pepper corns.
- 1/4th cup of oil.
- 2 Tablespoons of ghee.
- 2 green chilies.
- 1 cup of hot water.
- 3 dry red chilies.
Steps
In a dry pan, add all of the whole spices which are mentioned for sahi garam masala powder. Dry roast them for 3 minutes then grind them to a fine powder. This is the special masala for rezala.
Marinate the mutton with yogurt, ginger garlic paste, salt, sugar and 3 Tablespoons of sahi garam masala powder for 3-4 hours or overnight.
Heat oil in a pan. Add all the whole spices which are mentioned for tempering, into the hot oil. Saute for few seconds.
Now add the sliced onions and fry until they become translucent.
Then add the marinated mutton.
Mix and cook in high flame for 10 minutes. But do not make the meat brown in color.
Now add the cashew and poppy seeds paste.
Mix well and cook for 10 minutes on medium flame.
Add hot water and cook until the mutton becomes soft.
After 30 minutes of cooking add slitted green chilies and keep cooking.
Rezala should have a thin gravy.
When the mutton will become soft add little more sahi garam masala powder and rose / kewra water. Mix well and turn off the heat.
In another pan, heat ghee. Add dry red chilies, saute for few seconds and then pour the tempering over the mutton.
Mix well and let it rest for 30 minutes then serve.
Additional Info
Recipe Category: Main dishes: Meat
Recipe Cuisine: Indian
Preparation Time: 30 minutes
Cooking Time: 90 minutes
Serves: 4
Your mutton rezala is ready ...
- Serve this hot with naan, biriyani or plain rice ...
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