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.