Mutton cooked in Mughlai style. The preparation is unique, and if you follow the steps then you will be licking your fingers after you are done.
Servings: 4 | Time To Prepare: 2 hrs | Submitted By: Shantanu Nag
- 1, lb, (ribs favorable) Meat (lamb or goat)
- 1, medium, paste Onion
- 2, tbsp, paste Garlic
- 1.5, tbsp, paste Ginger
- 2, tbsp, grounded to paste Cashew nut
- 4, crushed Cardamom
- 3, crushed Black Cardamom
- 3, tbsp Yogurt
- 2, tbsp, (not sweet) Cream
- 1, tsp Mace
- 10, kept whole Whole Red Chili
- 6, slit Green Chili
- to taste Salt
- 1, tsp Sugar
- 1/4, tsp Saffron
- 2, tbsp Milk
- 1, tsp (optional) Kewra Water
- 1/2, cup Ghee
- In a large bowl mix the meat, yogurt, onion, ginger, garlic, cashew paste, green and black cardamoms, mace powder, salt and sugar. Marinade for 1-2 hours.
- In a cooker heat ghee. Add the meat shaking off the excess marinade into the bowl. Fry in medium heat for 15 minutes.
- Add all the marinade and whole red chili. Mix and bring it to boil on full heat.
- Reduce heat to low, cover and cook for 45 to 60 minutes. Make sure not to let the meat stick to the bottom of the cooker by stirring it frequently.
- Cook till the meat is tender. Add water as required so that the meat does not stick. If needed give 3 to 4 whistles to make the meat tender. Remove pressure.
- Mix the milk and saffron in a small sauce pan and heat for a minute. Add it to the meat.
- Add cream and slit green chilies to the meat. Bring it to boil on full heat. Reduce heat and simmer for 15 minutes.
- Add the Kewra water and simmer for another 10 minutes. Remove from heat and serve with rice, pulao or paratha.
|1||Mutton mixed with yogurt. Onion, Ginger-Garlic, and cashew Paste.|
|2||Mix and Marinate|
|3||Fry meat shaking off excess marinade.|
|4||Adding red chili, and fry.|
|5||Add rest of marinade and fry properly.|
|6||Adding milk mixed with saffron|
shwetasinhade (5/4/2004)….I loved it the only problem was the whole red chilli melted while cooking and the rezala was too hot.
Stephen3 (4/18/2004)….very nice but you must like hot ones try putting in half the chillis
mitikasach (7/15/2002)….Finally found a good recipe for Mutton Rezala, one of my favorites.
Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.