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Mutton Rezala (Bengali Lamb stew)

Mutton Rezala (Bengali Lamb stew)

4.34 from 3 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Cuisine India
Servings 4
Calories 195 kcal


  • 1 kg lamb with bone
  • 1 and ½ large onion finely chopped
  • 3 tablespoons oil
  • Salt to taste
  • Kewra water

For marination:

  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1 teaspoon shahi garam masala
  • 1 teaspoon turmeric powder
  • 1 and 1/2 teaspoon red chilli powder
  • 2 tablespoons oil
  • 2 teaspoons salt

For tempering:

  • 2 bay leaves
  • 1 cinnamon stick
  • 3-4 green cardamoms
  • 7-8 cloves
  • 7-8 black peppercorns

For Rezala gravy:

  • 1 plain yoghurt
  • 1/2 cup roasted cashews
  • 1 cup Beresta (fried onion)


  • In a large bowl, put lamb pieces and all the ingredients of the marination. Mix everything very well and let it marinate for 2 hours or overnight into the fridge.
  • In a blender blend plain yoghurt, cashews and Beresta to get a smooth paste.
  • Put a pan with oil on medium-high heat. When the oil is hot, add bay leaves, cinnamon, cardamoms, cloves and black peppercorns.
  • Add the chopped onions and fry until golden brown. Add the garlic ginger paste.
  • Add the marinated lamb, mix everything well and let it cook. Don’t forget to stir time to time until the meat releases all the water.
  • When the water has evaporated, lower the flame and sauté everything until the pieces of meat become brown and the oil has separated.
  • Add water until cover the meat. Rectify the salt and put the flame on medium to high.
  • Let the whole thing cook on medium-high heat for about 30 minutes.
  • Add the yoghurt, cashew and Beresta paste. Stir everything and let it cook for another 10 minutes or until the lamb pieces are tender.
  • Turn off the flame and sprinkle Kewra water on top. Let it rest for 5 minutes before serving.
  • Serve this delicious lamb stew with Pulao or Paratha.