- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- Serving Size5
- 750g Mutton
- 4 Tablespoons garlic ginger paste
- Crushed black peppercorns
- Salt to taste
- ¾ Cup yogurt
- 3 Tablespoons ghee
- 10 Black peppercorns
- 5 Cloves
- 2 Bay leaves
- 2 Inch cinnamon stick
- 3 Green cardamoms
- 4 Thillai’s Stemless Chilli
- 3 Medium onions, pureed
- 6 Teaspoon Thillai’s Curry Powder
- 1½ Tablespoons cashew nut-poppy seeds (kaju-khaskhas) paste
- 2 Tablespoons milk
- 1 Teaspoon Thillai’s garam masala powder
- 2 Teaspoons kewra
Take 750g of mutton in a large bowl, add 2 tablespoons Ginger Garlic paste, crushed black peppercorns, salt and ¾ cup yogurt. Mix well and set aside for 30 minutes.
Heat 3 tablespoons ghee in a pressure cooker, add 10 black peppercorns, 5 cloves, 2 bay leaves and 2 inch cinnamon stick and 3 green cardamoms. Add 4 dried red chillies and 3 medium onion puree, mix well and cook till golden brown.
Add 2 tablespoons Ginger Garlic paste and mix well. Cook 1-2 minutes. Add 6 teaspoon of Thillai’s Curry Powder and ½ cup water. Mix till well combined and cook for 3-4 minutes.
Add mutton and sauté on high heat for 5-6 minutes. Add 2 cups water and mix well. Let it come to a boil.
Place the lid and cook under pressure till 4-5 whistles are released. Allow the pressure to be reduce completely.
Add 1 ½ tablespoons cashew nuts or poppy seeds paste and mix well. Add 2 tablespoons milk and mix well.
Add 1 teaspoon Thillai’s Garam Masala Powder and mix. Cook for 2-3 minutes.
Switch the heat off and add 2 teaspoon kewra water, mix well and transfer into a serving bowl.
Garnish with fried onions and mint sprig.
Serve hot rotis or parottas.
Now tasty Mutton Rezala is ready to serve.