• Mutton Rezala
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INGREDIENTS


Mutton Rezala

Servings - 2 - 3

INGREDIENTS

Mutton - 550 grams

Yogurt - 170 grams

Onion paste - 60 grams

Ginger paste - 1 teaspoon

Garlic paste - 1 teaspoon

Salt - 1 teaspoon

Ghee - 2 tablespoons

Bay leaves - 3

Dry red chili - 4

Black peppercorns - 4

Cinnamon stick - 1 inch

Cloves - 4 pods

Cardamom - 4 pods

Water - 350 milliliters

Ghee - 50 milliliters

Onion paste - 2 tablespoons

Poppy seeds paste - 2 tablespoons

Cashew paste - 50 grams

Nutmeg powder - 1 teaspoon

Grounded mace - 1 teaspoon

Sugar - 1 teaspoon

Salt - 1 teaspoon

PREPARATION

1. In a mixing bowl, add 550 grams mutton, 170 grams yogurt, 60 grams onion paste, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon salt and mix it well.

2. Refrigerate for 1 hour.

3. Heat 2 tablespoons ghee in a pressure cooker, add 3 bay leaves, 4 dry red chili, 4 black peppercorns, 1 inch cinnamon stick, 4 pods cloves, 4 pods cardamom and stir for 1 - 2 minutes.

4. Then, add the marinated mutton in it and mix it well.

5. Cook for 7 - 10 minutes on medium heat.

6. Add 350 milliliters water and mix it well.

7. Cover it with lid and cook till you hear 6 whistles.

8. Open the lid and give it a nice stir.

9. Remove it from heat and keep aside.

10. Heat 50 milliliters ghee in a heavy skillet, add 2 tablespoons onion paste and stir for 1 - 2 minutes.

11. Now, add 2 tablespoons poppy seeds paste, 50 grams cashew paste and mix it well.

12. Add 1 teaspoon nutmeg powder, 1 teaspoon grounded mace and mix it well.

13. Cook for 3 - 5 minutes on medium heat.

14. Then, add the cooked mutton in it and mix it well.

15. Add 1 teaspoon sugar, 1 teaspoon salt and mix it again.

16. Now, cover it with lid and cook for about 15 minutes on medium heat.

17. Open the lid and give it a nice stir.

18. Serve hot with naan or rice.