The history of the ‘Rezala‘ goes way, way back, rooted deep in the time when Awadhi-Mughlai cuisine was being brought into Bengal by the Nawabs who were calling Bengal their home, and just couldn’t do without the special touch brought about by their dishes. This dish is usually made with goat meat. It is the quintessential accompaniment to Biryani.

Preparation Time : 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients

• 4 tablespoons oil
• 2 bay leaves
• 2 red onions
• 1 tablespoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon salt or to taste
• 1 teaspoon sugar
• 2 teaspoon Bengali or other garam masala
• 1/4 teaspoon powdered nutmeg
• 1/2 teaspoon red cayenne pepper
• 3-4 Green Chilles
• 1 full cup warm milk
• 1kg Mutton (boiled properly)
• 1 tablespoon ghee
• 2 to 3 dried red chillies
• 1 tablespooon rosewater (optional)

Instructions

1. Turn the pan onto saute mode. Add oil and heat for about a minute. Add bay leaves. Stir it for few second.
2. Add ginger paste and garlic paste. Add salt (as per taste) , sugar, garam masala, 3-4 Green Chilles, nutmeg and cayenne pepper and stir it again for 2 mins.
3. Add 1 full cup of warm milk, 1 tablespoon ghee. 2-3 dried red chilles, 1 tablespoon rosewater (optional) again stir it for 10minutes on low flame. When masala cooked properly and oil comes out from masala then add boiled mutton and 1/4 cup water and stir well. Cover and pressure cook for 5-10 minutes on low flame. Release the pressure after 10 minutes.
4. Stir well.
5. In a small skillet heat the ghee and add in the red chilies and allow them to cook for 30 seconds. Pour the seasoned ghee over the Mutton.
6. Sprinkle with the rosewater if using.
7. Your Mutton Rezala is ready to serve, you can have it with rice or parathas (as per your choice)