Mutton Rezala

The preparation is unique, and if you follow the steps then you will be licking your fingers after you are done.


Lamb/Goat meat 1 Pound (Ribs Favorable)
Onion 1 Medium , made into paste
Black cardamom 3 , crushed
Yogurt 3 Tablespoon
Garlic paste 2 Tablespoon
Ginger paste 1 1⁄2 Tablespoon
Cashew nut 2 Tablespoon , grounded to paste
Saffron 1⁄4 Teaspoon
Cardamom 4 , crushed
Cream 2 Tablespoon (Not Sweet)
Mace 1 Teaspoon
Red chili 10 (Kept Whole)
Green chili 6 , slit
Salt To Taste
Sugar 1 Teaspoon
Milk 2 Tablespoon
Kewra water 1 Teaspoon
Ghee 1⁄2 Cup (8 tbs)


1. In a large bowl mix the meat, yogurt, onion, ginger, garlic, cashew paste, green and black cardamoms, mace powder, salt and sugar. Marinade for 1-2 hours.

2. In a cooker heat ghee. Add the meat shaking off the excess marinade into the bowl. Fry in medium heat for 15 minutes.

3. Add all the marinade and whole red chili. Mix and bring it to boil on full heat.

4. Reduce heat to low, cover and cook for 45 to 60 minutes. Make sure not to let the meat stick to the bottom of the cooker by stirring it frequently.

5. Cook till the meat is tender. Add water as required so that the meat does not stick. If needed give 3 to 4 whistles to make the meat tender. Remove pressure.

6. Mix the milk and saffron in a small sauce pan and heat for a minute. Add it to the meat.

7. Add cream and slit green chilies to the meat. Bring it to boil on full heat. Reduce heat and simmer for 15 minutes.

8. Add the Kewra water and simmer for another 10 minutes. Remove from heat and serve with rice, pulao or paratha.

Recipe Summary

Difficulty Level: Bit Difficult
Preparation Time: 20 Minutes
Cook Time: 130 Minutes
Ready In: 150 Minutes
Servings: 6