Hello readers,
What's up? Think all's good, Today I'm going to share with you a Mughlai Cuisine, called "Mutton Rezala". Before that I would like to share you a small story about 'Rezala'. This is a very popular and authentic Mughlai dish of either Turkish or Persian (there is a controversy) culinary origin. The last Nawab of Awadh ( situated in India northeastern portion of Uttar Pradesh State) Wajid Ali, when he exiled to Calcutta (now Kolkata) bought along with him his trusted 'Bawarchis' (Chef), that's how rezala came to Kolkata. Hope you like the story behind this dish! Now let's start to prepare "Mutton Rezala".
Equipment:
1) Handi - This is a deep, wide mouthed cooking vessel.
Ingredients:
1. Mutton- 1 kg.
2. Cashew paste -100 gm.
3. Ghee - 100 gm.
4. Yogurt - 100 gm.
5. Onion paste - 4 Tbs.
6. Garlic paste -4 tsp.
7. Green chili paste -3 tsp.
8. Ginger paste- 4 tsp.
Spices:
1. Nutmeg - 1 pc
2. Mace -1pc.
3. Green cardamom -5-6(whole).
4. Black cardamom - 2-3 (whole).
5. Cinnamon -1 stitch (1 inch size).
6. Clove- 5-6 (whole).
7. Black pepper - 1 tsp (whole).
8. White pepper powder -1 tsp.
9. Red chili powder -2 tsp.
10. Red chili-2-3 (whole).
11. Kashmiri red chili powder -2-3 tsp.
12. Kewra water -1/2 tsp.
13. Salt -To taste.
14. Sugar - To taste.
15. Fox Nut (makhna) -1 cup.
16. Coriander powder -3 tsp.
Preparation:
Step 1:- Marinate mutton with onion paste, ginger paste, garlic paste, green chili paste, yogurt, salt, cashew paste & ghee. Keep it aside for 1 hr.
Step 2:- Take a fry pan and roast nutmeg, mace, green cardamom (3), black cardamom (1), cloves (3), cinnamon (1/2 portion). Make a powder once it roasted. Keep aside.
Step 3:- Take handi, add ghee; once ghee start melting add whole garam masala (remaining cinnamon, cloves, green, black cardamom & black papper). Now add marinated mutton and mix them well. After that add white pepper, coriander powder, red chili powder, kashmiri red chili powder, sugar and ( step:-2) roasted spices, again have to mix them well in a low flame for 10 minutes. Add water, cook for another 5 minutes now, add kewra water and close the vessel and cook them in low flame until Mutton cooked well. In-between if water is required then add some more water.
Step 4:- Take another pan add remaining ghee; once ghee start melting add whole red chili, kashmiri chili powder, fox nut (makhna) and add this mixture in cooked mutton mix well turn off gas and keep the vessel closed for 10 minutes.
Step 5:- Now it's ready to serve.
N.B. This article was also published on my personal blog : https://sduttaskitchen.blogspot.com/
What's up? Think all's good, Today I'm going to share with you a Mughlai Cuisine, called "Mutton Rezala". Before that I would like to share you a small story about 'Rezala'. This is a very popular and authentic Mughlai dish of either Turkish or Persian (there is a controversy) culinary origin. The last Nawab of Awadh ( situated in India northeastern portion of Uttar Pradesh State) Wajid Ali, when he exiled to Calcutta (now Kolkata) bought along with him his trusted 'Bawarchis' (Chef), that's how rezala came to Kolkata. Hope you like the story behind this dish! Now let's start to prepare "Mutton Rezala".
Equipment:
1) Handi - This is a deep, wide mouthed cooking vessel.
Ingredients:
1. Mutton- 1 kg.
2. Cashew paste -100 gm.
3. Ghee - 100 gm.
4. Yogurt - 100 gm.
5. Onion paste - 4 Tbs.
6. Garlic paste -4 tsp.
7. Green chili paste -3 tsp.
8. Ginger paste- 4 tsp.
Spices:
1. Nutmeg - 1 pc
2. Mace -1pc.
3. Green cardamom -5-6(whole).
4. Black cardamom - 2-3 (whole).
5. Cinnamon -1 stitch (1 inch size).
6. Clove- 5-6 (whole).
7. Black pepper - 1 tsp (whole).
8. White pepper powder -1 tsp.
9. Red chili powder -2 tsp.
10. Red chili-2-3 (whole).
11. Kashmiri red chili powder -2-3 tsp.
12. Kewra water -1/2 tsp.
13. Salt -To taste.
14. Sugar - To taste.
15. Fox Nut (makhna) -1 cup.
16. Coriander powder -3 tsp.
Preparation:
Step 1:- Marinate mutton with onion paste, ginger paste, garlic paste, green chili paste, yogurt, salt, cashew paste & ghee. Keep it aside for 1 hr.
Step 2:- Take a fry pan and roast nutmeg, mace, green cardamom (3), black cardamom (1), cloves (3), cinnamon (1/2 portion). Make a powder once it roasted. Keep aside.
Step 3:- Take handi, add ghee; once ghee start melting add whole garam masala (remaining cinnamon, cloves, green, black cardamom & black papper). Now add marinated mutton and mix them well. After that add white pepper, coriander powder, red chili powder, kashmiri red chili powder, sugar and ( step:-2) roasted spices, again have to mix them well in a low flame for 10 minutes. Add water, cook for another 5 minutes now, add kewra water and close the vessel and cook them in low flame until Mutton cooked well. In-between if water is required then add some more water.
Step 4:- Take another pan add remaining ghee; once ghee start melting add whole red chili, kashmiri chili powder, fox nut (makhna) and add this mixture in cooked mutton mix well turn off gas and keep the vessel closed for 10 minutes.
Step 5:- Now it's ready to serve.
N.B. This article was also published on my personal blog : https://sduttaskitchen.blogspot.com/