Mutton Rezala
The first time I heard of Mutton Rezala was on Madhur Jaffreys show on TV. Rezala is a traditional Bangladeshi recipe for a classic meat-based curry in curd, flavoured with cardamom, cloves, garlic, ginger and chillies. Even though it has its origins in Bangladesh, it has a Mughlai influence in its taste and preparation. This dish goes well with rice, naan, roti etc.
The mutton needs to be marinated atleast for a few hours for the flavours to really come together. I stuck truly to the recipe and the result was a lip-smacking curry for lunch.
Mutton Rezala
The first time I heard of Mutton Rezala was on Madhur Jaffrey�s show on TV. Rezala is a traditional Bangladeshi recipe for a classic meat-based curry in curd, flavoured with cardamom, cloves, garlic, ginger and chillies. Even though it has its origins in Bangladesh, it has a Mughlai influence in its
Ingredients
- 1 kg Mutton
- 1 tablespoon Vegetable oil
- 3 tablespoons Ghee vegetable oil or
- 1 - 1/2 teaspoons Salt
- 1/2 teaspoon Sugar
- 10 Green chillies
- 6 - 8 chillies (soaked in warm water for 10 min) Dried hot red
- 1 teaspoon water Kewra
For the marinade
- 3 Ginger " - piece
- 8 - 9 cloves Garlic
- 1 - 1/2 cups Curd Lightly beaten
- 1 cup Milk
- 3 - 4 Bay leaves
- - 8 pods Cardamom - 10
- 8 - 10 Cloves
- 1 teaspoon mace Ground
- 1/2 teaspoon nutmeg Ground
Instructions
- The mutton needs to be marinated atleast for a few hours for the flavours to really come together. I stuck truly to the recipe and the result was alip-smackingcurry for lunch.
- Chop and grind the ginger and garlic together to make a fine paste. Add the remaining marinade ingredients along with mutton and mix well. Leave to stand unrefrigerated for 3-4 hours or overnight in fridge. (Bring to room temp before cooking). Remove meat from marinade and put marinade aside.
- Heat oil and ghee in a pan over high heat. When hot, add the meat, salt and sugar. Stir and fry for 8-10 min until the meat is lightly browned. Reduce the heat to very low. Add the marinade. Cover and cook 1 hour or until the meat is tender. Add the green and red chillies. Cook for a further 5-10 min. Add the kewra water, stir and serve with rice or phulka.
Notes
