Bengali Mutton Rezala Recipe, Creamy and Mild
Mutton in a thin, white, mildly sweet Bengali gravy of yogurt, poppy seeds and whole spices. Light, fragrant and rich with ghee.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
7 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Marinate
Mix the mutton with the curd, ginger paste, green chilli paste and salt. Rest for 1 hour.
- 03Temper
Heat the ghee. Add the cardamom, cloves and cinnamon for 20 seconds.
- 04Cook the paste
Add the onion paste and poppy seed paste. Cook on low for 5 minutes without browning.
- 05Add the mutton
Add the marinated mutton and cook on medium for 10 minutes, stirring, until the curd dries.
- 06Simmer
Add the sugar and hot water. Cover and cook on low for 40 to 45 minutes until tender.
- 07Finish
Stir in the kewra water and green chillies. The gravy should stay thin and pale.
Questions
Why is the gravy white?+
No turmeric or red chilli goes in, and the onions are not browned.
What is kewra water?+
A floral screwpine essence. Use a few drops of rose water if you cannot find it.
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