Recipes

MUTTON REZALA

  • Cook Time30 min
  • YieldServes 5

    Ingredients:

    • 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
    • 3 medium onions, pureed
    • 1½ tablespoons cashew nut-poppy seeds (kaju-khaskhas) paste
    • 2 tablespoons milk
    • 2 teaspoons kewra
    • Water

    Preparation Method:

    1

    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.

    2

    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.

    3

    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.

    4

    Add mutton and sauté on high heat for 5-6 minutes. Add 2 cups water and mix well. Let it come to a boil.

    5

    Place the lid and cook under pressure till 4-5 whistles are released. Allow the pressure to be reduce completely.

    6

    Add 1 ½ tablespoons cashewnuts or poppy seeds paste and mix well. Add 2 tablespoons milk and mix well.

    7

    Add 1 teaspoon Thillai’s Garam Masala Powder and mix. Cook for 2-3 minutes.

    8

    Switch the heat off and add 2 teaspoon kewra water, mix well and transfer into a serving bowl.

    9

    Garnish with fried onions and mint sprig.

    10

    Serve hot rotis or parottas.

     

    Now tasty Mutton Rezala is ready to serve.