Mutton Rezala

This mouthwatering recipe is originated in Bengal and probably one of the best selling items in all the restaurant. It is basically a slow cooking dish with nice flavor incorporated in it and served with nun or paratha mainly. So lets start preparing this.

Ingredients:

• Mutton 300gms
• Plain Curd 1/2 cup.
• onion paste 1/2 cup
• Cashew Paste 4 table spoon
• Poppy seed paste 4 table spoon
• Dry red chili 4
• Black pepper 1teaspoon
• Ghee 1 tablespoon
• Bay leaf 2
• 4green cardamom(elach)
• 5-6 cloves(labongo)
• 1cinnamon stick(daruchini)
• 2 mace(joyetri)
• 1/4th nutmeg(jayfol)
• 1 teaspoon black cumin seed(sahi jire)
• 1 teaspoon white pepper seed(sah morich)
• White oil 2 tablespoon
• Onion Paste 1/2 cup
• Ginger Garlic pate 2 teaspoon
•  Salt as per taste
• 1 teaspoon sugar

Procedure:

•  Take a nonstick pan  and dry roast cardamom,cinnamon,cloves,mace,nutmeg,white pepper and black cumin seed. Then grind it in a grinder to get the Rezala Masala.
• Marinate the mutton in curd and ginger-garlic paste for about 1hour.
• Take a non-stick pan and add ghee and oil.
• Add bay leaf,black pepper and dry red chili in it.
• Add onion paste and fry it for about 5-10mins.
• Add mutton and ginger garlic paste and mix it really well.Fry it till the raw flavor of ginger and garlic vanished.
• Then add cashew and poppy seed paste and mix it really well.Increase the flame and cook it till it releases  oil from it.Then add the masala that we made for about 2 teaspoon and salt as per taste and mix it well.
• Add about 2 cups of water and cover the lid.Put it on low heat for almost 40-45mins.
• You can cook it in pressure cooker as well.In that case you need to wait till 3-4 whistle while putting it in low heat. But I prefer to cook in normal non-stick pan specially when for small amount like 250gm-300gms mutton.But prefer to use cooker only when the quantity is more than that.
• You can increase and decrease the number of red chili as per your taste.If you like to make it more hot you can increase the number of red chili.
• But normally it is never too hot.
• After 40-45min or 3-4 whistle serve it will be ready. If you are cooking in non-stick pan please check with a fork if the mutton is cooked properly or not.If not then add little more water and cook it for another 10-15mins(as required) by covering the lid.
• Serve your Rezala with nun or Paratha.