Name: MUTTON REZALA recipe by Sayan Majumder at BetterButter
Prep time: 120 min
Cook time: 40 min
Total time: 160 min
Yield: 3
Ingredients: MUTTON 500 GM; 4 cloves; CINNAMON STICKS; 4 GREEN CARDAMOM; 3 bay leaves; Butter 2 tbsp; Curd 1 cup; CASHEW NUT AND POPPY SEED PASTE 1 TBSP; Oil 1 tbsp; WHITE PEPPER POWDER 1 TBSP; Ginger garlic paste 1 tbsp; 4 ONION PASTE; Salt to taste; 3 green chillies; GARAM MASALA 1 TBSP; DRY RED CHILLY 4 N; SAFFRON ½ GM; KHEWRA WATER FEW DROPS; 1 ONION CUT INTO RINGS; 2TBSP RAW PAPAYA PASTE (MEAT TENDERIZER)

ABOUT MUTTON REZALA RECIPE

Rich in taste with soft juicy mutton. Mutton Rezala recipe is a stunning Bengali recipe that is specially made during festivals. It is particularly made on the auspicious festival of first Baisakhi or poila baisakh. Mutton Rezala recipe is unique in its own way and only a true Bengali can pull it off. Bengali Mutton Rezala dish is extremely fragrant and is cooked in a yogurt based stew. The gravy is richer than a stew and is flavoured with several spices. The best accompaniment to this dish is rumali roti or plain rice.

Ingredients Serving: 3

MUTTON 500 GM
4 cloves
CINNAMON STICKS
4 GREEN CARDAMOM
3 bay leaves
Butter 2 tbsp
Curd 1 cup
CASHEW NUT AND POPPY SEED PASTE 1 TBSP
Oil 1 tbsp
WHITE PEPPER POWDER 1 TBSP
Ginger garlic paste 1 tbsp
4 ONION PASTE
Salt to taste
3 green chillies
GARAM MASALA 1 TBSP
DRY RED CHILLY 4 N
SAFFRON ½ GM
KHEWRA WATER FEW DROPS
1 ONION CUT INTO RINGS
2TBSP RAW PAPAYA PASTE (MEAT TENDERIZER)

Instructions

FIRST MARINATE THE MUTTON WITH SALT, WHITE PEPPER POWDER, GINGER GARLIC PASTE, CURD,PAPAYA PASTE AND REST FOR 2 HOURS.
HEAT BUTTER IN A PAN ADD WHOLE GARAM MASALA (CLOVES, CINNAMON STICKS, CARDAMOM, BAY LEAVES), ONION PASTE, GINGER GARLIC PASTE.COOK TILL RAW FLAVOR IS GONE.
ADD WHITE PEPPER POWDER, SALT, CHOPPED GREEN CHILLY, CASHEW NUT AND POPPY SEED PASTE, CURD.COOK WELL.
ADD MARINATED MUTTON, WATER .ONCE IT COMES TO BOIL PUT THE LID ON AND LET IT COOK FOR 30 MINUTES IN A SLOW FLAME .AFTER THAT ADD GARAM MASALA, SUGAR. MIX IT. COOK TILL MUTTON IS TENDER.
HEAT OIL IN ANOTHER PAN ADD RED CHILLY, ONION RINGS, SPRINKLE SOME SALT, COOK TILL ONIONS ARE BROWN AND POUR THIS ON THE TOP OF THE MUTTON COOK IT FOR 2 TO 3 MINUTES AND ADD SAFFRON SWITCH OFF THE FLAME.
SERVE HOT.

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