Mutton Rezala

Mutton Rezala Curry 5

This is a Mughlai preparation. Best goes with Biryani.




Mutton – 1 kg
Onion paste – 100 gms
Garlic paste – 2 tsp
Ginger paste – 2 1/2 tsp
Cloves – 6
Cinnamon – 8 pieces
Black Cardamom – 3 pieces
Cardamom – 8 pieces
Bay leaves – 6 pieces
Yogurt – 250 gms
Whole Milk – 250 ml
Raisins – 12 pieces
Cashewnut – 12 pieces [make a thick paste]
Sugar – 1 tsp
Black pepper – 3 [grinded]
Ghee – 3 tbsp
Mace – 2/3 tsp
Saffron – 1 pinch
Red chilli – 5 pieces [whole]
Salt to taste


1. In a large bowl, blend the mutton, curd, half of the onion paste, garlic paste, ginger paste, cashew paste, and both the varieties of cardamoms, mace powder, sugar and salt. Keep it in the refrigerator for 1-2 hours.


1. In a pan, heat ghee. Then add the red chillies and the bay leaves.
2. After a little frying, add the rest of the onion paste.
3. When the paste becomes light brown, add the garlic and ginger paste.
4. Fry it for 3 minutes.
5. Add the mutton pieces into the pan.
6. Mix thoroughly with the fried spices.
7. Cover the lid tightly. Cook for 15 minutes in low heat.
8. Stir the mixture in every 5 minutes to ensure against the charring of the mutton or the spices.
9. Heat the milk in another pan. Reduce the quantity to 150 ml.
10. Add the rest of the cashew paste and the raisins to it.
11. Mix thoroughly. Again cover the lid for another 30 minutes.
12. Take the saffron in a cup.
13. Add 1 tablespoon of warm milk in it.
14. When the mutton becomes tender remove it from the flame.
15. Add saffron and the Keora water. Cover it again. discount jerseys 

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