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Mutton Rezala Recipe
How to make Mutton Rezala
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.
- Total Cook Time1 hr 10 mins
- Prep Time 10 mins
- Cook Time1 hr
- Recipe Servings4
- Easy
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
HideShow Media1.
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