Sunday, 27 July 2014

Id ka Dawat : Mutton Rezala

For marinade:
3 Onions
2" Ginger
1 Garlic
5 gm mace and 2 Nutmegs
200 gm Curd
2 tea spoon black pepper powder
Sugar and salt to taste

Make a paste of all the above in blender.

 5 to 6 Mutton pieces

Mix the above well with Mutton pieces and marinate overnight. At least 6 hrs. minimum.

More ingredients:
1. 2 Onions: Sliced in thin stripes.
2. 1 Garlic : in paste form
3. 2" Ginger : in paste form
4. Add saffron and 3 drops of sweet attor in half cup warm milk. Keep ready.
5. Make paste of 200 gm curd, and 20 gm cashew nut
6. one table spoon Kewra water
7. 2 table spoon Ghee or white oil

For tempering:
1.Two red dry chillies,
2. One Bay leaf
3. Three cinamon sticks
4. Five cloves
5. Five small green cardamom
6. Two big black cardamom
7. 10 whole black pepper


Heat white oil / Ghee on a Kadai and add all spices for tempering. Then add sliced onion, garlic & ginger paste and fry slightly.Add mutton pieces, stir till he raw ness disappear. Meat will release some water. Then add the marinade mixture and stir for 5 minutes. Then transfer everything in a pressure cooker and add 1 tea spoon of keora water. When the mutton is cooked properly, add the nut and curd paste and stir. Adjust the seasoning and gravy. Remove from oven.

Add milk saffron and sweet attar and cover.

Mutton Rezala

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