Mutton Rezala Recipe

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How to make Mutton Rezala

Chef: Hemant Sachani
Recipe Servings: 4
Prep Time: 10 mins
Cook Time: 1 hr
Total Cook Time: 1 hr 10 mins
Difficulty Level: Easy

About Mutton Rezala Recipe: A Bengali mutton curry made in luscious creamy white gravy. Meat infused with deep, rich flavours of cashews cream, khoya and coconut.

Ingredients of Mutton Rezala

1 Kg Kareli botis
1 Kg Seene ka parcha
300 Gram White onions
20 Gram Ginger
20 Gram Garlic
12 Green cardamoms
5 Gram White pepper powder
20 Gram Desiccated coconut
50 Gram Cashew nuts
250 Gram Curd
150 Gram Khoya
150 Gram Cream
250 Gram Ghee (clarified butter)
2 drops Kewda jal
2 drops Mitha ittr
2 Silver leaves
To taste Salt

How to Make Mutton Rezala

1.Wash and clean mutton pieces.
2.Blanch in a pan of boiling water, remove the scum, drain and keep aside.
3.Extract the juice of ginger and garlic and keep aside. Then grind separately onions, cashew nuts and coconut to a fine paste.
4.In a heavy bottomed pan place the mutton, pour enough water to cover, add salt, green cardamoms and bring to boil, then simmer.
5.When the meat is half cooked, add the ground onions and the ginger-garlic juice.
6.Cook until dry. Then add ghee and the beaten curd, fry till the meat is dry.
7.Add the nut paste and coconut and fry for 2 to 3 minutes, taking care that the masala does not brown.
8.Then add white pepper and 1 1/2 cups of water, or enough to cook the meat for a thick gravy.
9.Simmer for a while. Remove from fire add kewra jal, mitha ittr and mashed khoya.
10.Blend well. Finally add the cream. Serve hot garnished with silver leaf. Roomali roti is a good accompaniment for this dish.

Key Ingredients: Kareli botis, Seene ka parcha, White onions, Ginger, Garlic, Green cardamoms, White pepper powder, Desiccated coconut, Cashew nuts, Curd, Khoya, Cream, Ghee (clarified butter), Kewda jal, Mitha ittr, Silver leaves, Salt

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Tags: Dinner PartyMeatMuttonBengaliRezalaMutton Recipes