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-Cashew paste, this is surely a connoisseurs delight. 

       

           It is yummy and mildly spiced. However, one thing is for sure - The taste is simply divine. Relish it with plain biryani, pulao, naan or Tandoori roti. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

Marination - 

• 500 gms. Mutton on bones, cubed
• 1 tbsp. oil
• 1 cup yoghurt
• 1 tbsp. ginger-garlic paste
• 1 tbsp. raw papaya paste
• salt to taste
• pinch of nutmeg powder
• 1 tsp. coriander powder
• 1 tsp. garam masala powder
• 1/2 tsp. pepper powder

To grind - 

• 8-10 almonds, soaked for an hour
• 8-10 cashews, soaked for an hour
• 1/2 cup milk

Tempering - 

• 2 tbsp. oil
• 1 tbsp. ghee
• 2 whole dry red chilies
• 1-2 bay leaves
• 4 green cardamoms
• 6 cloves
• 1" cinnamon stick
• 1 mace

Other ingredients - 

• 2 green chilies
• 1 tsp. coriander leaves to garnish 

           Grind the almonds and cashews along with the milk into a paste. Keep aside.

          Marinate the mutton with all the mentioned ingredients for 4-5 hours or preferably overnight.

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

          Add the marinated mutton and simmer on a low flame till dry. Add 1 cup water and pressure cook for 15 minutes on a low flame after the first whistle.

          When it has cooled down, add the almond-cashew paste and green chilies. Mix everything well and simmer, covered for 5-10 minutes or till you get the desired consistency. 

          Switch off the flame and add the rose water. Give it a stir and garnish with coriander leaves. Serve with plain biryani, pulao, naan or tandoori roti. 

                     Marinate the mutton with all the ingredients for 4-5 hours or preferably 

                     overnight.

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

                                   Add the marinated mutton & simmer on low flame till dry. 

                    Add 1 cup water & pressure cook for 15 minutes on a low flame after the

                    first whistle.

                    Then add the almond-cashew paste & green chilies. Mix well & simmer, 

                    covered for 5-10 minutes or till you get the desired consistency. 

                                Switch off the flame & add rose water. Give it a stir.

                                 Garnish with coriander leaves. 

                    Serve with steamed rice, plain biryani, pulao, naan or tandoori roti. 

Rajma Mutton

           For all the Rajma lovers, How about pairing it with Mutton for a non-veg. version?  I tried it for the first time and it turned out simply yummy. Enjoy it with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti or chapati. it tastes simply awesome. I am sure it will go very well with appam, dosa or idiyappam too.

• 1 cup rajma, soaked overnight
• 300 gms. mutton on bones, cubed
• 1 potato, boiled & cubed
• 2-3 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1-2 dry red chilies
• 1-2 bay leaves
• 1 onion, chopped
• 1-2 fresh red chilies, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. coriander-cumin powder
• 1 tsp. red chili powder 
• 1/2 tsp. garam masala powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped 

            Pressure cook the mutton in one cup water for 20-25 minutes on a low flame after the first whistle. Keep aside.

          Pressure cook the soaked rajma in 2 cups water for 5-7 minutes on a low flame after the fist whistle. Keep aside.

          Heat oil in a pan and fry the potatoes lightly. Drain and keep aside. Temper the same oil with the cinnamon, cardamoms, cloves, bay leaves and dry red chili. Saute for a few seconds.

          Add the onion and fresh red chilies. Fry till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with 1/4 cup water.

         Fry till the oil separates. Add the fried potatoes, boiled mutton and boiled rajma. Adjust water accordingly. Cover and simmer for 4-5 minutes on a medium flame. 

         When done, add ghee and give it a mix. Garnish with chopped coriander leaves and serve  with plain steamed rice, plain biryani, pulao, jeera rice, naan, tandoori roti or with chapatis.

Safed Maans (White Mutton Curry - Rajasthani Style)

          This is one of the signature dishes of Rajasthan, where mutton is cooked in a white based mild and creamy textured gravy. This is a very yummy and a rich mutton curry. The use of yoghurt, khoya, milk, dry fruits, cream, etc. enhances the flavour of this delectable dish. It simply tastes awesome when had with naan, tandoori roti, kulcha, pulao, jeera rice, plain biryani or just hot steamed rice. So check out the step by step pictorial recipe to prepare this traditional delicacy.

• 500 gms. lamb with bones, cubed
• 2-3 tbsp. oil
• 2-3 tbsp. ghee
• 2 bay leaves
• 1" cinnamon stick 
• 2-3 green cardamoms 
• 5-6 cloves
• 1/2 tsp. whole peppercorns 
• 1 mace
• 5-6 whole dry chilies
• 1/4 tsp. asafoetida
• 1 onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 1/2 cup yoghurt
• 1/2 cup milk
• 2-3 tbsp. khoya
• salt to taste
• 1 tbsp. fresh grated coconut
• 1 tsp. poppy seeds
• 5 almonds
• 5 cashew nuts
• 2 green chilies, slit (opt)
• 2 tbsp. cream
• 1 tsp. kewra water

          Make a paste of coconut, almonds, cashew nuts and the poppy seeds. Grind the onion, ginger and garlic and keep aside. 

          Pressure cook the mutton with 1 tsp. salt, whole garam masala (in a potli), bay leaves and 2 cups water for 15-20 minutes on a low flame after the first whistle. Seperate the mutton from the stock and keep aside.

          Heat ghee and oil in a pan and sauté the dry chilies and asafoetida for few seconds. Add the onion paste and sauté for a minute. (Do not let it brown).

          Add the boiled mutton and stir fry for 1-2 minutes. Add the almond paste, khoya and yoghurt. Mix everything well and sauté for some time. 

          Now add the milk, salt to taste, slit green chilies and the reserved stock. Bring it to a boil and simmer till the gravy thickens to a desired consistency. 

          When done, add the cream and kewra water. Give it a stir and switch off the flame. Serve hot with naan, tandoori roti, kulcha, hot steamed rice, jeera rice, pulao or plain biryani. 

                      Pressure cook mutton with 1 tsp. salt, whole garam masala (in a potli),
                      bay leaves & 2 cups water for 15-20 min. on low flame after the first 
                      whistle. Separate mutton from the stock & keep aside.

                      Heat ghee & oil. Sauté dry chilies & asafoetida for few seconds.

                       Add onion paste & sauté for a minute. (Do not let it brown).

                        Add boiled mutton & stir fry for 1-2 minutes. 

                       Add almond paste, khoya & yoghurt. Mix well & sauté. 
                      

                      Add milk, salt, slit green chilies & reserved stock. Bring to a boil 
                       & simmer till gravy thickens to a desired consistency. 

                       When done, add cream & kewra water. Stir & switch off the flame.

   Serve hot with naan, tandoori roti, kulcha, steamed rice, jeera rice, pulao 
                     or plain biryani. 

Lahori Mutton Curry

         
          Here is a delicious weekend lunch / dinner menu of Lahori Mutton Curry that is perfect with any type of Indian bread or rice. This is a very popular Pakistani recipe very much served now-a-days in most of the restaurants. Now you can very well prepare it in your kitchen. by following an easy step by step pictorial recipe.

• 500 gms. mutton with bones, cut into desired size
• salt to taste
• 1 tbsp. ginger-garlic paste
• 1 tsp. raw papaya paste
• 1 tbsp. coriander-cumin powder
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder
• 2 tbsp. oil
• 1" cinnamon stick
• 3 green cardamoms
• 6 cloves
• 1 tsp. garlic, chopped
• 2 onions, chopped
• 1 tomato, chopped
• 1 tsp. tomato paste
• 1 tbsp. fried cashew powder / paste
• 1 tbsp. fried onion powder / paste
• 1/2 cup yoghurt
• 1-2 tsp. ghee
• 1/2 tsp. garam masala powder
• 1 tsp. crushed kasuri methi (dry mint leaves)
• pinch of nutmeg powder
• pinch of mace powder
• 3 whole dry red chilies
• few onion rings to garnish (opt)

          Marinate the mutton with 1/2 tsp. salt, ginger-garlic paste, raw papaya paste, turmeric powder, red chili powder, turmeric powder and coriander-cumin powder overnight.

          Heat oil in a pan and temper with cinnamon, cardamoms and cloves. Saute for a few seconds. Then add the garlic ad fry till light brown.

         Now add the onion and continue to fry till light golden in colour. Add the tomatoes and the tomato paste. Saute well till it is mashed.

          Add the marinated mutton, cashew powder, fried onion powder, yoghurt and ghee one after the other. Mix everything well and cook on a medium flame till the moisture evaporates.

         Add 1/2 cup water and remaining salt to taste. Pressure cook for 20-25 minutes on a low flame after the first whistle. 

          When done, add the whole dry red chilies, garam masala powder, mace powder, nutmeg powder and kasuri methi. Mix well and bring it to boil. Switch off the flame.

          Cover for 5-10 minutes. Garnish with onion rings and serve with plain steamed rice, plain Biryani, jeera rice, pulao, tandori roti, rumali roti, naan or just plain chapatti.





Note-

1. I have kept the oil and ghee to a minimum. But if preferred, you can increase it according to your preference.

                     Marinate mutton with 1/2 tsp. salt, ginger-garlic paste, raw papaya paste, 
                     turmeric powder, red chili powder, turmeric powder & coriander-cumin 
                     powder overnight.

                   Heat oil & temper with cinnamon, cardamoms & cloves. Sauté few sec. 

                               Then add garlic & fry till light brown.

                                Add onion & continue to fry till light golden in color. 

                                Add tomatoes & tomato paste. Sauté well till it is mashed.

                                Add marinated mutton, 

                                cashew powder, fried onion powder, 

                                yoghurt and 

                         ghee one after the other. Mix well & cook on a med. flame till dry.

                               Add 1/2 cup water & remaining salt to taste. 

                         Pressure cook for 20-25 minutes on a low flame after the first whistle. 

                                When done,

                    add whole dry red chilies, garam masala powder, mace powder, nutmeg
                    powder & kasuri methi. Mix well & bring it to boil. Switch off flame.

                     Garnish with onion rings & serve with plain steamed rice, plain biryani,
                     jeera rice, pulao, tandoori roti, rumali roti, naan or just plain chapatti.

Lemony Rajma Mutton Masala

           For all the Rajma lovers, How about pairing it with Mutton for a non-veg. version?  I tried it for the first time and it turned out simply yummy. And to make it more aromatic, drop in some kaffir lime leaves for a refreshing lemony flavour. 

          Enjoy it with plain steamed rice, jeera rice, pulao, Kuska Biryani, naan, tandoori roti or chapati. I am sure it will go very well with appam, dosa or idiyappam too. So check out the step by step pictorial recipe to prepare it.

• 1 cup rajma, soaked overnight
• 300 gms. mutton on bones, cubed
• few kaffir lime leaves
• 1 potato, boiled & cubed
• 2-3 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1-2 dry red chilies
• 1-2 bay leaves
• 1 onion, chopped
• 1-2 fresh red chilies, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. coriander-cumin powder
• 1 tsp. red chili powder or to taste
• 1/2 tsp. garam masala powder
• 1 tsp. ghee

          Pressure cook the mutton in one cup water and the kaffir lime leaves for 20 minutes on a low flame after the first whistle. When done, discard the lime leaves and keep aside.

          Pressure cook the soaked rajma too in 2 cups water for 5-7 minutes on a low flame after the fist whistle. Keep aside.

          Heat oil in a pan and fry the potatoes lightly. Drain and keep aside. Temper the same oil with the cinnamon, cardamoms, cloves, bay leaves and dry red chili. Saute for a few seconds.

          Add the onion and fresh red chilies. Fry till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with 1/4 cup water.

         Fry till the oil separates. Add the fried potatoes, boiled mutton and boiled rajma. Adjust water accordingly. Cover and simmer for 4-5 minutes on a medium flame. 

         When done, add ghee and give it a mix. Serve as a side dish with plain steamed rice, plain Biryani, pulao, jeera rice, naan, tandoori roti or with chapatis.

                 Pressure cook mutton & kaffir lime leaves in 1 cup water for 20 minutes on
                 a low flame after the first whistle. 

                                When done, discard lime leaves & keep aside.

                                Heat oil & fry potatoes lightly.

                   Temper same oil with cinnamon, cardamoms, cloves, bay leaves & dry 
                   red chili. Saute for a few seconds.

                               Add onion & fresh red chilies. Fry till light brown. 

                Add ginger-garlic paste, tomato paste & all  dry spices mixed with 1/4 cup
               water. Fry till oil separates. 

                Add fried potatoes, boiled mutton & boiled rajma. Adjust water accordingly. 

                               Cover & simmer for 4-5 minutes on a medium flame. 

                 When done, add ghee & give it a mix. Serve with plain steamed rice, plain 
                 Biryani, pulao, jeera rice, naan, tandoori roti or with chapattis.