Mutton Rezala Recipe: A Classic Bengali Delight
Introduction
Mutton Rezala is an exquisite Bengali dish renowned for its subtle yet rich flavor profile. This creamy and aromatic curry combines tender mutton with an assortment of spices and a delicate touch of ghee, poppy seed paste, and cashew nut paste. It’s a traditional favorite often reserved for festive occasions or a hearty family dinner. Pair it with Whole Wheat Lachha Paratha or steamed rice for an unforgettable meal.
Ingredients
Marinade
| Ingredient | Quantity |
|---|---|
| Mutton | 500 grams |
| Curd (Dahi/Yogurt) | 1 cup |
| Onion (paste) | 1/4 cup |
| Ginger (paste) | 1 teaspoon |
| Garlic (paste) | 1 teaspoon |
| Salt | 1 teaspoon |
Tempering
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Bay Leaves (Tej Patta) | 3 |
| Dry Red Chillies | 4 |
| Whole Black Peppercorns | 4 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves (Laung) | 4 |
| Cardamom (Elaichi) Pods/Seeds | 4 |
Curry Base
| Ingredient | Quantity |
|---|---|
| Ghee | 4 tablespoons |
| Onion (paste) | 2 tablespoons |
| Poppy Seeds (soaked in water) | 2 tablespoons |
| Cashew Nuts (paste) | 2 tablespoons |
| Melon Seeds (paste) | 1 tablespoon |
| Nutmeg Powder | 1 teaspoon |
| Mace (Javitri) – crushed | 1 teaspoon |
| Sugar | 1 teaspoon |
| Salt | As needed |
Nutritional Information (Per Serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | 450 kcal |
| Protein | 28 g |
| Fat | 30 g |
| Carbohydrates | 12 g |
| Fiber | 2 g |
| Sodium | 450 mg |
Instructions
Preparation
-
Marination:
- In a large mixing bowl, combine the mutton, curd, onion paste, ginger paste, garlic paste, and salt.
- Mix thoroughly to coat the mutton evenly.
- Cover with cling wrap and refrigerate for at least 1 hour to allow the flavors to penetrate the meat.
-
-
Soaking and Grinding:
- Soak poppy seeds in 4 tablespoons of water for 15 minutes.
- Blend soaked poppy seeds, cashew nuts, and melon seeds separately into smooth pastes. Set aside.
Cooking
-
Tempering:
- Heat 1 tablespoon of ghee in a pressure cooker.
- Add bay leaves, dry red chilies, black peppercorns, cinnamon stick, cloves, and cardamom pods.
- Sauté until the spices release their aroma.
-
Cooking the Mutton:
- Add the marinated mutton to the pressure cooker.
- Fry on high flame for 3-4 minutes, stirring continuously.
- Add 1.5 cups of water and mix well.
- Bring it to a boil, then close the lid and pressure cook for 4-5 whistles or until the mutton is half-cooked.
-
Making the Curry Base:
- Heat 4 tablespoons of ghee in a separate pan.
- Add 2 tablespoons of onion paste and sauté until golden brown and fragrant.
- Stir in the poppy seed paste, cashew nut paste, and melon seed paste.
- Cook for 2-3 minutes until the mixture thickens and ghee begins to separate.
-
Combining and Simmering:
- Add nutmeg powder and crushed mace to the curry base.
- Transfer the half-cooked mutton along with the cooking liquid from the pressure cooker into the pan.
- Cook uncovered on medium heat for 5 minutes, stirring occasionally.
- Reduce the heat, cover, and let it simmer until the mutton is fully cooked and tender.
-
Final Touch:
- Stir in sugar and adjust salt to taste.
- Finish with a dollop of ghee for added richness.
Serving Suggestions
- Serve Mutton Rezala hot with Whole Wheat Lachha Paratha, steamed rice, or even a fragrant pulao.
- Accompany with a fresh onion and cucumber salad or a side of raita for a refreshing contrast.
Tips for Perfect Mutton Rezala
- Quality of Mutton: Use fresh, tender mutton for best results.
- Marination Time: For enhanced flavors, marinate the mutton overnight in the refrigerator.
- Balancing Spices: Adjust the sweetness and spice levels according to your preference.
- Cooking Time: Ensure the mutton is cooked just right – soft and juicy but not falling apart.
Mutton Rezala is a true testament to the depth of Bengali cuisine. This dish, with its delicate harmony of spices and creamy texture, is bound to become a family favorite. Perfect for festive meals or weekend indulgence, this recipe will leave everyone asking for seconds!
