Decadent mutton recipes are preferred in iftar food spreads during Ramadan. Firstly, mutton is a rich source of protein and iron, essential for replenishing the body after a long day of fasting. Additionally, mutton dishes are often slow-cooked with various spices and herbs, resulting in a flavorful and aromatic meal satisfying to the taste buds. Furthermore, mutton is often considered a luxury meat, and during Ramadan, it is common for families to prepare special dishes to break their fast together. Mutton rezala, a Bengali dish, is ideal for an iftaari idea. It is a scrumptious preparation of succulent mutton pieces cooked in a velvety gravy of yoghurt, cashews, and poppy seeds, which gives it a distinct flavour. If you have the best recipe of mutton rezala then you can prepare it with perfection. The knowledge of spices, ingredients and cooking time matter to give a grand result.
The Bengali rezala dish is believed to have originated in the Mughal era. It is a creamy, aromatic meat dish traditionally made with mutton. Later, chicken rezala also came into existence as an economical variation. The culinary fare is known for its unique blend of spices, which includes saffron, cardamom, cinnamon, and nutmeg. Mutton rezala is a favoured choice for special occasions and celebrations. Over time, the recipe has evolved, and diverse variations can be found throughout the Indian subcontinent.
Mutton Rezala Recipe
Ingredients
- 1kg Mutton
- 2 – Onions (medium-sized, finely chopped)
- 100g – clarified butter
- 2 – Cloves
- 3 – Cardamoms
- 1-inch piece of cinnamon
- 2 tbsp – Ginger garlic
- 250g – Curd
- 2 tbsp – Coconut paste
- 2 tbsp – Cashewnut paste
- 1 tbsp – Poppy seeds
- 3 tsp – Flour
- 3 cups – Milk
- 2 – Red chillies (whole)
- A few lotus seeds
- 4 drops – Sweet attar
- 1/2 tsp – Biryani masala
- 1 tbsp – Kewra water (an extract distilled from the pandanus flowers)
Method
- Heat the clarified butter in the pressure cooker and add the whole cloves, cardamom, and cinnamon. After 30 seconds, add chopped onions and fry till they turn translucent. Now blend in the mutton and fry for some time. Add some water and cook till done.
- In a bowl, pour the curd and whip it until it turns smooth. Slowly blend in the coconut, cashew, and poppy seeds paste. Set it aside.
- Take another vessel and heat 2 tbsp of clarified butter. Pour in 2 cups of milk. Quickly stir with a whisker and keep stirring so no lumps are formed. Now add the curd mix to this.
- To this mixture, add cooked meat. Give all the ingredients a thorough mix to absorb the spices well into the meat.
- Add more milk to adjust the consistency according to the preference of gravy.
- Season with biryani masala, sweet attar and kewra water. Let it cook and simmer until the clarified butter floats on the surface.
Serve this delectable Kolkata style Bengali mutton rezala with steamed rice or choice of Indian flatbreads.