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Photo of Mutton Rezala - Bengali Style by Bethica Das at BetterButter
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Mutton Rezala - Bengali Style

May-21-2018
Bethica Das
240 minutes
Prep Time
50 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Mutton Rezala - Bengali Style RECIPE

The mention of Rezala immediately transfers you to Kolkata as this is a traditional and a very popular Bengali style fragrant Mutton curry cooked in a creamy yogurt based gravy. With a slight aroma coming from the rose water and the nutty flavour from the almond paste, this is surely a connoisseurs delight. It has a stew like consistency and is mildly spiced, But one thing is for sure - The taste is simply divine. Relish it with plain steamed rice, pulao, naan, parathas or any Indian flat bread. Country.....UAE.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • West Bengal
  • Main Dish

Ingredients Serving: 4

  1. 500 gms Mutton on bones, cubed
  2. 1/2 cup yoghurt
  3. 1 tbsp. ginger-garlic paste
  4. salt to taste
  5. 1 tsp. sugar
  6. 1/2 cup fried onions
  7. 8-10 almonds, soaked for an hour
  8. 1/2 cup milk
  9. 3 whole green chilies
  10. 3 whole dry red chilies
  11. 1 tsp. rose water
  12. Dry roast & grind -
  13. 1 tbsp. coriander seeds
  14. 1 tsp. cumin seeds
  15. 1 mace
  16. pinch of nutmeg
  17. 1 tso, peppercorns
  18. 2 green cardamoms
  19. 4 cloves
  20. 1/2": cinnamon stick
  21. Tempering -
  22. 2 tbsp. mustard oil
  23. 1 tbsp, ghee
  24. 1 whole dry red chili, broken into half
  25. 1-2 bay leaves
  26. 2 green cardamoms
  27. 4 cloves
  28. 1" cinnamin stick
  29. few sliced onions to garnish
  30. few fried onions to garnish

Instructions

  1. Dry roast all the ingredients mentioned under "Dry roast & grind" for a few seconds. When cool, grind along with the sugar into a powder. Keep aside.
  2. Grind the almonds and the fried onion too along with some water into a paste. Keep aside.
  3. Marinate the mutton with yoghurt, ginger-garlic paste, salt and 2 tbsp. of the ground powder preferably overnight or for a minimum of 4-5 hours.
  4. Temper the oil & ghee with bay leaves, cinnamon, cardamoms, cloves & dry red chili.
  5. Add the marinated mutton and cook till dry.
  6. Add the milk..... .......& water. Pressure cook till done. (!5-20 min. on a low flame after the first whistle.)
  7. Add the almond paste...........green chilies, dry red chilies, rose water and little extra water as needed. Simmer for 1-2 minutes.
  8. Serve, garnished with fried onions and sliced onions.

Reviews (1)  

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Payal Singh
May-28-2018
Payal Singh   May-28-2018

Would love to try this.

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