Name: Mutton Rezala recipe by Soma Mukherjee at BetterButter
Prep time: 60 min
Cook time: 70 min
Total time: 130 min
Yield: 4
Ingredients: Mutton 500g ( I preferred mutton with fat , rib portion); Curd roughly 300 ml; For maturation: greted ginger 1 teaspoon; Very finely chopped garlic 2 teaspoon; Black pepper corn 1/2 teaspoon; Popyseed paste 2 table spoon; Ghee fried onion paste 2 table spoon; Salt as required; FOR tempering: whole red cilli 5-6; Black pepper corn 6-8; Bay leaf 1-2; Cinnamon 2 small sticks; Green cardamom 3-4 pods; Clove 3; Ghee for cooking; For greavy: onion finely chopped one big size; Casu nut paste 1/2 cup; Mace and nutmeg

Ingredients Serving: 4

Mutton 500g ( I preferred mutton with fat , rib portion)
Curd roughly 300 ml
For maturation: greted ginger 1 teaspoon
Very finely chopped garlic 2 teaspoon
Black pepper corn 1/2 teaspoon
Popyseed paste 2 table spoon
Ghee fried onion paste 2 table spoon
Salt as required
FOR tempering: whole red cilli 5-6
Black pepper corn 6-8
Bay leaf 1-2
Cinnamon 2 small sticks
Green cardamom 3-4 pods
Clove 3
Ghee for cooking
For greavy: onion finely chopped one big size
Casu nut paste 1/2 cup
Mace and nutmeg

Instructions

Clean mutton pieces
In a mixing bowl take mutton, curd and other ingredients mentioned for marination mix well and leave for at least 1 hour.
Heat oil add spices mentioned for tempering ,fry add chopped onion and slightly sugar fry it until golden brown in colour.
Add marinated mutton and fry
Add salt and warm water with the marinade liquid left in the bowl.
Stir it and cover with a lid. Let it cook for about 40 minutes on medium low flame.
After that remove the cover and add casunut paste. Mix
Cover again leave it for about 10 minutes on low flame.
Remove cover check if mutton cooked well sprinkle nutmeg powder and hand crushed mace and 1 teaspoon ghee
Cover again leave it for about 4-5 minutes then turn off the flame. Don't remove the cover.
Let it stand for few minutes.
Serve it with Paratha or naan or roti I like it with rumali roti

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