Authentic Mutton Rezala Recipe

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Mutton Rezala is an authentic Mughali dish This dish has a smooth texture, amazing flavor, and a nice aroma. This is spicy, tasty and a lip-smacking mutton dish. This is generally served with tandoori roti. It perfect for weekend dinner.

Ingredients

For marinade

1 cupMutton pieces
1/4 cupYogurt (Curd)
1 teaspoonOnion, paste
1 teaspoonGinger, paste
1 teaspoonGarlic, paste
1 teaspoonSalt

For tempering

3Bay leaves (tej patta)
4Dry red chilies
4Whole Black Peppercorns
1 inchCinnamon Stick
4Cloves
4Cardamom (Pods /Seeds)
1 tablespoonGhee

For curry

2 tablespoonOnion, paste
2 tablespoonPoppy seeds, soaked in 4 tablespoon water
10-15Cashew nuts, paste
1 tablespoonMelon seeds, paste
1 teaspoonNutmeg powder
1 teaspoonMace , crushed
1 teaspoonSugar
saltto taste
4 tablespoonGhee

Directions

In a bowl add the mutton pieces, curd, onion paste, ginger paste, garlic paste and salt, mix it well, cover it with a cling wrap and keep the bowl in refrigerator for 1 hour.
Heat ghee in a pressure cooker and add bay leaves, dry red chili, peppercorns, cinnamon stick, cloves, cardamom and fry it nicely.
Add the marinated mutton pieces and fry for 3-4 min on high flame and add 1.5 cup of water and mix it well and pressure cook for 4-5 whistles or cook until the mutton is half done and tender and switch off the flame and keep it aside.
Blend soaked poppy seed, blanched cashew and melon seeds individually to a smooth paste and keep it aside.
Heat ghee in a pan and add onion paste and fry until raw smell goes off
Add the poppy seed paste, melon seed paste, and cashew paste and fry it for 2-3 min and fry till ghee starts leaving the sides.
Add nutmeg powder and crushed mace and add the marinated mutton, mix it and fry for 5 min and cover it with a lid and cook it on a low flame.
Add sugar and salt and adjust seasoning according to your taste and once the mutton is done, add a dollop of ghee on the top and switch off the flame and serve it hot with paratha and enjoy a hearty meal.

Meghna Nath