Mutton Rezala is a popular Bengali dish usually made for a special occasion like a wedding, family celebration or festivals.
It is a very aromatic rich flavoured curry made with bony mutton pieces marinade with spice and a thick paste which is made blending yoghurt, cashew, poppy seeds and beresta (fried onion). This mixture is added to the stew along with spices to get a thick texture, and this is exactly what makes this dish special. Also, at the end of the preparation, Kewra Warter is sprinkled which takes this dish to the next level……
It is usually served with pulao or parathas. But this dish is perfect for serving with chapati or roti even with the Naan.
Ingredients
- 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)
Instructions:
-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.
Related Basics:
Mutton Rezala (Bengali Lamb stew)
Ingredients
- 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)
Instructions
- 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.
Kolkata’s authentic mutton rezala recipe does not involve any turmeric powder and hence the end product also doesn’t look like this, it’s generally of off-white color.
Hello Roho, yes, Kolkata´s mutton Rezala is a bit different from this recipe. In Bangladesh, we usually made mutton Rezala recipe like this. For this reason, I don’t mention it as a Kolkata style mutton Rezala:)
Hi. Can I leave out the cashew?
Hello Nurashkin, thank you for the comments. Yes, you can leave out the cashew.
Hello, I tried this mutton rezala at my home.It’s tastes great and delicious. Thanks for your exceptional recipe.
Hello Anik, Thank you so much for your lovely comments!
Hi
Can you suggest what cut of mutton or beef to use for this recipe? Like chuck roast or stewing pieces?
Thank you for posting such an easy to follow recipe. It’s really simplified.
Hello Adrita, thank you for your comments! The cut is like stewing pieces but with the bone on. Hope you will enjoy the recipe:)
We have cooked the same recipe using Beef. Delicious menu. Thanks for uploading easier process to cook.
Hello, Thank you for your lovely comments! I’m glad you like it:)