Monday, January 21, 2008

Mutton Rezala

This is a Mughlai preparation. Best goes with Biryani.

Difficulty level- Medium

Marinating time- 1-2 hours

Preparation time- 90 minutes

Total time- 3 hours

Ingredients: -

Mutton (Meat of lamb or goat) - 1 kilogram

Onion paste- 100 grams

Garlic paste- 2 tsp

Ginger paste- 2 ½ tsp

Clove- 5-6

Cinnamon- 6-8 pc

Black Cardamom- 2-3 pieces

Cardamom-6-8 pieces

Bay leaves- 5-6 pieces

Curd (Yogurt) - 250 grams

Whole Milk- 250 ml

Raisins- 10-12 pieces

Cashew nut- 10-12 pieces, make a thick paste


Black pepper- 3 grinded

Ghee (Clarified butter) – 3 tablespoon

Mace- 2/3 tsp

Saffron- 1pinch

Red Chilli (Whole) - 5 pieces

Keora (Saffron) water- 1 tsp (optional)

Salt- to taste

The marinating procedure: -

In a large bowl, blend the mutton, curd, half of the onion paste, garlic paste, ginger paste, cashew paste, and both the varieties of cardamoms, mace powder, sugar and salt. Keep it in the refrigerator for 1-2 hours.

The procedure: -

In a pan, heat ghee. Then add the red chillies and the bay leaves. After a little frying, add the rest of the onion paste. When the paste becomes light brown, add the garlic and ginger paste. Fry it for 3 minutes.

Add the mutton pieces into the pan. Mix thoroughly with the fried spices. Cover the lid tightly. Cook for 15 minutes in low heat. Stir the mixture in every 5 minutes to ensure against the charring of the mutton or the spices.

Heat the milk in another pan. Reduce the quantity to 150 ml. Add the rest of the cashew paste and the raisins to it. Mix thoroughly. Again cover the lid for another 30 minutes.

Take the saffron in a cup. Add 1 tablespoon of warm milk in it.

When the mutton becomes tender remove it from the flame. Add saffron and the Keora water. Cover it again.

Serve hot.

Tip: -

Although Mutton Rezala best goes with Biryani, you can take it with Naan and Dhania (Coriander) chutney.


Barnali said...

when are we supposed to add the cinnamon and cloves??

suchetana said...

what to do after reducing milk volume is vague..

umakanta said...

i have tried the recipe it is delicious, can we add someother thing or any flavour.

medicineman said...

Cinnamon and the cloves are added to the ghee along with the red chillies and the bay leaves.. also the rest of the milk is added along with the cashew paste and let the mutton simmer in a low flame.

Reena Mukherjee said...

Hi Rumi, owesome! Today it was raining and while coming back from work I decided to cook mutton in different style & I thought of Rezala. I knew the taste & had some idea of ingredients. I surfed and found your's one just right and tried it. Believe me it came out just owsome finger licking with peas pulao. Thanks a lot. My children, my husband everyone liked it. Oh! just one change, I cooked it in Olive oil.

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