Mutton Rezala is one of the most popular curries in Bangladesh where the mutton is cooked in a rich gravy made with poppy seeds yoghurt and cashews. Try this recipe for today’s #BANvWI match. #CWC19 #WorldCricEAT
MUTTON REZALA
Ingredients
750 grams mutton, cut into 2 inch pieces on the bone
2½ tbsps garlic paste
1½ tbsps ginger paste
Crushed black peppercorns to taste
Salt to taste
¾ cup yogurt
3 tbsps ghee
10-12 black peppercorns
5-6 cloves
2 bay leaves
2 inch cinnamon stick
2-3 green cardamoms
3-4 dried red chillies
3 medium onions, pureed
2 tsps coriander powder
4 tsps red chilli powder
¼ tsp turmeric powder
1½ tbsps cashew nut-poppy seeds (kaju-khaskhas) paste
2 tbsps milk
1 tsp garam masala powder
2 tsps kewra water
Fried onions for garnish
Mint sprig for garnish
Parantha to serve
Method
1. Take mutton in a large bowl, add 1½ tbsps garlic paste, 1 tbsp ginger paste, crushed black peppercorns, salt and yogurt. Mix well and set aside for 30 minutes.
2. Heat ghee in a pressure cooker, add black peppercorns, cloves, bay leaves and cinnamon stick and green cardamoms. Add dried red chillies and onion puree, mix well and cook till golden brown.
3. Add remaining garlic paste, remaining ginger paste and mix well. Cook 1-2 minutes. Add coriander powder, red chilli powder, turmeric 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 on and cook under pressure till 4-5 whistles are released. Allow the pressure to be reduce completely.
6. Add cashewnut-poppy seeds paste and mix well. Add milk and mix well.
7. Add garam masala powder and mix. Cook for 2-3 minutes.
8. Switch the heat off and add kewra water, mix well and transfer into a serving bowl.
9. Garnish with fried onions and mint sprig. Serve hot with parantha.
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