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Mutton Rezalla

The biggest festival of Bengalis Durga Puja is just round the corner. It is not only a festival of joy and happiness  but also a festival of food for us bengalis . Actually for us festival without sumptuous lunch or dinner with friends and loved ones is unthinkable. And during puja it is five days of continuous buffet of meals which is either prepared at home or we have it outside. So before puja I thought of sharing with you a recipe which I am sure will add more colour to your culinary skills. It is called Mutton Rezalla. Most of the people who lives in Kolkata is aware of this dish and also heard about Sabeer's  Rezalla. It is a lip smacking  dish and I am sure it will make your puja more divine.

                                
Ingredients:- 
  Mutton - 1 kg 
Yogurt - 500 gms
Cashew - 100 gms ( grind it with 2 tbsp of milk into paste)
Onion - 200 gms finely chopped
Garlic paste - 2 tbsp
Ginger paste - 2 tbsp
Red chilli - 3-4 whole
Green cardamom - 4 pieces
Clove- 4-5 pieces
Cinnamon - 1 medium sticks
Jayitri - 1 teaspoon 
Jaiphal powder - 1 1/2 teaspoon 
Ghee - 4 tablespoon
Bay leaf -2
Salt - 2 tablespoon 
Sugar - 1 tablespoon 
Fried onion - 2 tablespoon for garnishing ( optional)

 Procedure:-

 First of all marinate the mutton with yogurt and one tbsp of salt and keep it aside for 4-5 hrs . If you could marinate it overnight it would be better and would take less time to cook. After marination heat a pan . Pour the ghee and after it becomes hot start adding the spices. First the bay leaf , then the red chillies and after that the whole Garam Masala ( smashed beforehand) . One should add the jayitri and 1 teaspoon of nutmeg powder along with it . Please remember to keep half teaspoon of nutmeg powder aside which would be added later on . When aroma starts to come out add the garlic and onion pieces and start frying it in medium flame .  Add the ginger paste and continue frying . When onion pieces becomes translucent add the marinated mutton to it . Clean the bowl with half cup of water and add to it . Add a tablespoon of salt . Cover the pan with a heavy lid and let it cook for 10 mins . Then remove the lid and add the cashew paste . If the paste is too thick add few tablespoons of milk to it and make it thinner. Add the remaining nutmeg powder to the pan and give it a good stir.   Cover it and let it cook in low flame  for at least 30 mins. But you should be careful to keep a watch and stir it in between so that it doesn't get burn. If you realise that the gravy is becoming thicker but the mutton is not yet cooked then you add some hot water . But usually it is not required. When the mutton get cooked add the sugar . Sprinkle the fried onions over it and remove it from flame . Keep it covered till the time you serve . Serve it with hot roti or parantha. 
  

BON APPETITE!!!



                           




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