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Mutton Rezala

physics.nil's picture
Ingredients
  Mutton 1 Kilogram (Preferably big pieces of back leg or raan and with lot of fat)
  Curd 500 Gram
  Garlic paste 100 Gram
  Onion paste 50 Gram
  Ginger paste 50 Gram
  Poppy seeds 50 Gram (posto)
  Red chilli 6
  Whole black pepper 10
  Cloves 6
  Cardamom 3 (elaichi)
  Elaichi 1 (black variety)
  Nutmeg 1 Small (jayfal)
  Mace 1 Small (jalvatri)
  Bay leaf 2 (tej patta)
  Oil 1 Cup (16 tbs)
  Salt To Taste
Directions

Heat the oil in a pan,add ingedients 8 to 15.After just little frying add Mutton.Stirr till the water from Mutton comes out,in high flame.Then add ginger,garlic and onion pastes.After stirring a little,add curd,Posto and Cashew Nut paste.Add Salt.Add Water to make lots of gravy(consistency of the gravy is like soup).Pressure cook till the meat is tender.Add Kewra escence before serving.

Serve with Nan.....

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Taste: 
Spicy
Feel: 
Rich
Method: 
Stewed
Dish: 
Curry
Ingredient: 
Meat
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
5
Story
I have learnt it from an interview of Shbirs'( Kolkata restaurant,famous for Rezala) Chef.
Subtitle: 
Mutton Rezala

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