Mutton Rezala is a traditional and popular Bengali-style curry cooked in a yoghurt-based gravy.
There are many versions of this delicacy, according to Bethica Das, but the end result is always simply mouth-watering.
The aroma of the rose water and the nutty flavour of the almond-cashew paste makes is a connoisseur's delight, promises Bethica.
Relish it with biryani, pulao, naan or tandoori roti.
- 500 gm mutton on the bone, cubed
For the marinate
- 1 cup yoghurt
- 1 tbsp ginger-garlic paste
- 1 tbsp raw papaya paste
- Pinch jaiphal or nutmeg powder
- 1 tsp dhania or coriander powder
- 1 tsp garam masala powder
- ½ tsp black pepper powder
- 1 tbsp oil
- 1 tsp salt
- 8-10 almonds, soaked for an hour
- 8-10 cashews, soaked for an hour
- ½ cup milk
For the tempering
- 2 tbsp oil
- 1 tbsp ghee
- 2 dry red chillies
- 1-2 tej patta or bay leaves
- 4 green elaichi or cardamoms
- 6 long or cloves
- 1-inch piece dal chini or cinnamon stick
- 1 piece javitri or mace
- 1 cup water
- 1 tsp rose water
- Salt to taste
- 2 green chillies
- 1 tsp chopped green dhania or coriander or cilantro leaves
- Grind the soaked almonds, cashews along with the milk into a paste.
- In large bowl, combine the ingredients for the marinate.
Add the mutton pieces and coat well with the marinate.
Marinate for 4-5 hours or preferably overnight.
- Heat the tempering oil, ghee in a pressure cooker.
Add the red chillies, bay leaves, green elaichi, cloves, cinnamon, mace.
Saute for a few seconds.
Add the marinated mutton and simmer on a low heat till dry.
Add 1 cup water and pressure cook for 15 minutes on a low heat, after the first whistle.
- Release the pressure, allow the curry to cool a little, and then add the almond-cashew paste, green chillies.
Mix well and simmer with the lid on for 5-10 minutes or till it gains curry consistency.
Take off heat, add the rose water, salt and give it a stir.
Garnish with the chopped coriander leaves.
Serve with biryani, pulao, naan or tandoori roti.
Bethica Das is a Sharjah-based food blogger.
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