Mutton Rezala is an authentic Bengali cuisine delicacy, with an influence of the Mughal era. It is essentially a yogurt-based mutton curry infused with the aromatic Indian spices and a dash of Mughlai flavours.
Perfect for a feast, this delicious dish will surely be the star attraction of your evening. Trust me on that!
A diversion from the usual mutton curries, this beautiful dish will keep you wanting for more! Check it out for yourself!
750g mutton, washed
3 onions, roughly chopped
1 tbsp ginger-garlic paste
1 tsp black peppercorns
5 green cardamom pods, crushed
4 small cinnamon sticks
4 tbsp vegetable oil
2 onions, finely sliced
3/4 cup yogurt
1/4 cup butter
1 tsp salt
1 tsp roasted cumin powder
1 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp nutmeg powder
1/2 tsp sugar
1 tbsp lime juice
5 saffron strands in 1 tbsp rose water
Step 1: Grind together the roughly chopped onions into a fine paste, adding water if needed for a medium consistency.
Step 2: Wash the mutton pieces. In a bowl, add the onion paste, ginger-garlic paste, cloves, black peppercorns and green cardamom and mix well. Add the washed mutton pieces to this mixture and marinate for at least 4 hours.
Step 3: In wok/large pan, heat the vegetable oil and fry the onion slices for 5 minutes. Drain the excess oil and keep aside.
Step 4: Add the marinated mutton to the remaining oil. Keep the flame high and cover the utensil with a lid for the mutton to cook and excess water to be absorbed.
Step 5: In a bowl, whisk together yogurt, butter, salt, roasted cumin powder, turmeric powder, red chilli powder. Add it to the mutton. Mix well.
Step 6: Lower the flame and cook with the lid covered for about 45 minutes. Keep checking in between, so that the mutton does not stick to the pan and burn.
Step 7: Add the nutmeg powder and sugar and mix well.
Step 8: Check seasoning and the consistency. If needed, add 1 cup water for a medium consistency. The mutton should not be too dry or too runny, for the best flavours.
Step 9: Add the lime juice and saffron infused rose water before the final mix.
Step 10: Serve hot with parathas or boiled rice!