Quite a unusually hot weather in March this year, mercury touched almost 40 degree C, and you are longing for some light food. Decided to go for a light fragrant melt in the mouth Mutton Rezala last weekend, it was just awesome!!
Ingredients
For Marination:
Whole Masalas:
For Cooking:
Add the mutton pieces to this without the marinade ( reserve the liquid) and fry for 3 - 4 minutes. Mix 2 cups of hot water to the marinade and add it to the mutton, put on the lid and pressure cook the mutton till it is almost done. Keep aside.
Heat some more oil / ghee to a pan. If you are using oil, mix 1 tbsp of ghee at this stage. Add the onion paste and saute a bit, but onion should not change color. Add the poppy seed paste and cashew paste and fry for 3 - 4 minutes.
Add nutmeg and mace powder.
When oil is coming out of the masala, add the cooked mutton. Stir for a minute of so, then add the stock. Adjust the salt and sugar. Check the consistency of the gravy, it should be of soupy kind and not a thick gravy. I have added 1/2 tsp of kewra water too.
Cook till the mutton is thoroughly done. transfer to the serving bowl. Take a tarka spoon ( hata) and heat 1 tbsp of ghee. Tamper the ghee with remaining whole red chilli and black pepper. When chilli starts changing color, add the ghee to the mutton and stir the spoon in the bowl to mix the tampered oil to the rezala. Serve hot with Paratha / Luchi.
Ingredients
- Mutton - 500 gms
For Marination:
- Curd - 3 tbsp
- Ginger Paste - 2 tsp
- Garlic Paste - 1 heaped tbsp
- Salt
Whole Masalas:
- Bay Leaves - 3
- Dry Red Chilli - 3
- Cinnamon - 1" stick
- Cloves - 6-7
- Green Cardamom - 5-6
- Whole Black Pepper - 1/2 tsp
For Cooking:
- Onion Paste - 2 heaped tbsp
- Poppy Seed Paste - 2 tbsp
- Cashew nut paste - 2 tbsp
- Nutmeg powder - a fat pinch
- Mace powder - a pinch
- Salt
- Sugar
- Ghee ( or white oil)
Make a paste of all ingredients under marination.
Marinate the mutton with this mixture for 4 - 6 hours.
Heat a pressure cooker and add ghee / white oil in it. When ghee is hot, add all the whole masala except 1 red chilli and a pinch of black pepper. Let it splutter.
Add the mutton pieces to this without the marinade ( reserve the liquid) and fry for 3 - 4 minutes. Mix 2 cups of hot water to the marinade and add it to the mutton, put on the lid and pressure cook the mutton till it is almost done. Keep aside.
Heat some more oil / ghee to a pan. If you are using oil, mix 1 tbsp of ghee at this stage. Add the onion paste and saute a bit, but onion should not change color. Add the poppy seed paste and cashew paste and fry for 3 - 4 minutes.
Add nutmeg and mace powder.
When oil is coming out of the masala, add the cooked mutton. Stir for a minute of so, then add the stock. Adjust the salt and sugar. Check the consistency of the gravy, it should be of soupy kind and not a thick gravy. I have added 1/2 tsp of kewra water too.
Cook till the mutton is thoroughly done. transfer to the serving bowl. Take a tarka spoon ( hata) and heat 1 tbsp of ghee. Tamper the ghee with remaining whole red chilli and black pepper. When chilli starts changing color, add the ghee to the mutton and stir the spoon in the bowl to mix the tampered oil to the rezala. Serve hot with Paratha / Luchi.
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