Mutton Rezala

          This is a traditional and a very popular Bengali style fragrant Mutton curry cooked in a creamy yogurt based gravy. There are many versions to this delicacy, but the end result is simply mouth watering. 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. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

• 500 gms. Mutton on bones, cubed
• 1/2 cup yoghurt
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1 tsp. sugar
• 1/2 cup fried onions
• 8-10 almonds, soaked for an hour.
• 1/2 cup milk
• 3 whole green chilies
• 3 whole dry red chilies
• 1 tsp. rose water

Dry roast & grind - 

• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 mace
• pinch of nutmeg
• 1 tsp. peppercorns
• 2 green cardamoms
• 4 cloves
• 1/2" cinnamon stick

Tempering

• 2 tbsp. mustard oil
• 1 tbsp. ghee
• 1 whole dry red chili, broken into half
• 1-2 bay leaves
• 2 green cardamoms
• 4 cloves
• 1" cinnamon stick

• few sliced onions to garnish
• few fried onions to garnish

          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.

          Grind the almonds and the fried onion too along with some water into a paste. Keep aside.

          Marinate the mutton with yogurt, ginger-garlic paste, salt and 2 tbsp. of the ground powder preferably overnight or for a minimum of 4-5 hours.

          Heat the oil and ghee in a pan and temper with all the mentioned ingredients under "Tempering". Sauté for a few seconds.

          Add the marinated mutton and simmer on low flame till dry. Add the milk and 1-1/2 cups water. Pressure cook for 15-20 minutes on low flame after the first whistle.

          When it has cooled down, add the fried onion paste, whole green chilies, whole dry red chilies, rose water and some more water as needed. 

          Simmer for 1-2 minutes. Serve, garnished with sliced onions and fried onions.

                      Marinate mutton with yoghurt, ginger-garlic paste, salt & dry spices.

                                  Marinate overnight preferably.

                                 Grind almonds & fried onion to a paste.

               Temper oil & ghee bay leaves, cinnamon, cardamoms, cloves & dry red chili.

                                 Add marinated mutton & cook till dry.

                                  Add milk.....

                                 .......& water. Pressure cook till done.

                                 Add almond paste......

                      green chilies, dry red chilies, rose water & little extra water as needed.  
                      Simmer for 1-2 minutes.     
                     

                                  Serve, garnished with fried onions and sliced onions.

Few tips to keep in mind - 

1. Cashew nuts are traditionally added, but I went in for almonds, as it was available.

2. Transfer the sautéed mutton into a bowl, which can be placed in the pressure cooker for cooking. If cooking it directly in the cooker, increase the quantity of water as it tends to reduce. 

3. Poppy seeds paste too can be added along with the cashew / almond paste for a more thicker consistency.

4. I have added rose water, but kewra water is traditionally added at the end of the cooking.