Mutton Rezala (Bengali Lamb stew)

Mutton Rezala is a popular Bengali dish usually made for a special occasion like 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 Water is sprinkled which takes this dish to the next level……

Usually served with Pulao or Parathas. But this dish is perfect to serve 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

       

    1. 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

       

    2. For tempering:

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

       

    3. 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.

Estofado de cordero (mutton rezala)

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Mutton Rezala (Bengali Lamb stew)

Mutton Rezala (Bengali Lamb stew)

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Cuisine India
Servings 4
Calories 195 kcal

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.

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