Ingredients for Mutton Rezala Recipe
- Mutton – 1 kg
- Curd – 2 cups
- Garam masala powder – 1 tsp
- Nutmeg/Jaiphal/जैफल – ¼ tsp (powdered)
- Mace/Javitri/जावित्री – ¼ tsp (powdered)
- Ginger-garlic paste – 1 tbsp
For the gravy
- Poppy seeds – 1 cup
- Cashew paste – 1 tbsp
- Onion – 1 (chopped)
- Mustard oil – 3tbsp
- Salt to taste
Procedure for preparing Mutton Rezala
Wash the mutton pieces. Soak the poppy seeds in lukewarm water and keep aside. Grind the cashews to fine powder. Now, marinate the mutton pieces with all the ingredients except oil, onion, poppy seeds & cashew powder for at least 1 hour. Now, in a pressure cooker heat mustard oil then add chopped onions and saute till translucent. To this add the marinated mutton pieces and fry for 2-3 minutes. Add 2 cup water, close the lid and pressure cook it till the meat is tender (approximately 10 whistles).
Grind the poppy seeds to a smooth paste and keep aside, open the lid of the cooker and check for the consistency of the gravy (the gravy should not be too watery). Once the required consistency is attained, add the poppy paste & cashew powder to it and mix well. Allow it to cook for another 2-3 minutes. Check seasoning and remove for fire. Serve hot with biriyani, naan, roti or paratha.