Mutton Rezala is a popular recipe and it has a different acceptance in any special family program. If this recipe can be made at home, it seems an occasion is going on. Sometimes people find this recipe hasselful but it can be cooked easily with regular ingredients. So let’s find out the method of cooking Mutton Rezala.
Ingredients
- 1 kg of mutton (better to take with bones)
- 2 cups of onion beresta (broken by hand)
- 1 cup of sour curd (drained of water)
- 1 tablespoon of ginger paste
- 1 tablespoon of garlic paste
- 2 tablespoons of poppy seed paste
- 1 tablespoon of cumin paste
- A few pieces of cinnamon
- 2 bay leaves (torn)
- cardamom 8 to 10
- A little bit of jaytri (torn)
- clove 10 – 12
- 1 teaspoon nutmeg powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of chilli powder
- 1 teaspoon of garam masala powder
- salt (according to taste)
- 1 teaspoon of chilli powder
Now you have to mix it well with your hand. The marination depends on it. The better it is mixed up, the more it will be tasty. Now you have to wait for half an hour with a lid on it. Mix some spices (half a cup of yoghurt, 1 tablespoon of wood nuts and 1 tablespoon of cashew nuts in a mixer for 10 minutes).
Method
Take 1 cup of ghee in a pan. Now put the marinated meat in ghee. The meat should be mixed with ghee by keeping the heat of the oven medium (Mutton is very tender, so it is better to cook it in medium heat). Then you have to cook with the lid on and occasionally open the lid and stir it. When the oil comes up on the meat, add 1 cup of milk. No extra water should be given. When milk is given, the colour changes into the original Rezala. Add a few green chillies (the tops of the chillies should be cracked so that the flavour comes out).
Now you have to wait another 5 minutes. Rezala has a little bit of broth, it is not over-dried. This is how a traditional Mutton Rezala can be served on any occasion.
