If you like classic Moghlai dishes, then Kolkata is your ultimate destination!
Eastern Indian state, Kolkata continues the legacy of Great Mughlai cuisines. You could find world class Mughlai dishes like Chaap, Biryani, Kebab, Rezala, Paratha here.
Today I present such an aromatic, spicy and awesome tasty Mughlai dish - MUTTON REZALA!
Don't miss this recipe if you really love the taste!
Try today at home!
Ingredients -
750 gm Mutton/Lamb meat
250 gm raw papaya (paste)
2 Tbsp Ghee/clarified butter
2 cups water
1 tsp poppy seed paste
1 tsp almond paste
1 tsp cashew paste
1/2 cup yogurt
1 cup Beresta (fried brown onion)
50 gm raisin
1 tsp Garam masala Powder
1/2 tsp Shahi mirch (white pepper) powder
1/2 tsp nutmeg powder
10 ml kewra water
2 tbsp fresh cream
for marination -
1 tbsp Garlic paste
1 tsp ginger paste
1/2 cup yogurt
1 tsp coriander powder
1 tsp red chili powder
for seasoning -
1 tsp Shahi Jeera
5-6 cloves
1 inch cardamom
4-5 cardamom
How to Make -
Step 1
Tenderize the meat with meat tenderizer. I used 250 gm papaya paste and applied all over
the mutton for 8 hrs. You may also use meat tenderizer available in market.
Step 2
After 8 hrs of tenderizing, remove papaya paste and marinate the meat with 1 tbsp Garlic
paste, 1 tsp ginger paste, 1/2 cup yogurt, 1 tsp coriander powder, 1 tsp red chili powder.
Keep marinated for 1-2 hrs
Step 3
Melt 2 tbsp ghee (clarified butter) in a pan. Add seasoning spices. Saute for 2 min. Next add marinated mutton. Stir and cook for 15 minutes in slow flame. When all comes out and float on top, add salt. Pour 2 cups water and cook covered for about an hour.
You may also pressure cook for 30-35 minutes, if you don't have the patience for cooking in
slow flame for about an hour. But real flavor and taste comes when you slow cook this recipe.
Step 4
After an hour, open the cover and add 1 tsp poppy seed paste, 1 tsp almond paste, 1 tsp
cashew paste. Mix well. Put on a lid and cook for 10-15 min
Step 5
In a blender, blend 1/2 cup yogurt and 1 cup beresta together. Now put this blended paste into mutton. Mix well. Check the cooked mutton. If it's not enough soft then cook for few more minutes.
Step 6
Next add 50 gm raisin, 1 tsp Garam masala Powder, 1/2 tsp Shahi mirch (white pepper) powder, 1/2 tsp nutmeg powder, 10 ml kewra water. Mix well. cook for 2 min.
Before turn off the flame add 2 tbsp fresh cream.
That's all!
Your aromatic, flavored, tasty MUTTON REZALA is ready!
See More -
Chicken Lollipop
Mutton Kasha
Chicken Chaap
Mutton Biryani
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