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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 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

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