- Cook Time30 min
- YieldServes 5
- 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
- 6 teaspoon Thillai’ 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 cashewnuts 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.