Mutton Rezala - A Recipe to Comfort the Soul .

If you are born in Kolkata and have been a mutton fan, this recipe is sure to be a favorite . There are very few people in the world who don't like mutton rezala. If you have have Muslim friends ( I have some who are brilliant cooks ) you have always eaten this at their parties as this is a sure shot hit .

Although very nawabi , the white rezala in a native to Bengal itself and the rezala i have had in Hyderabad is brown

A rezala, essentially means REAL . and the beauty of this dish is that every recipe claims to be authentic, whereas most aren't.  few pointers of a good rezala are as follows:

• A rezala should not be too thick, 
• must have distinct flavor of yogurt,
• the yogurt should never curdle or get gritty 
• there must be a meaty flavor 
• the kewra or rose should be only an afterthought 
• should be cooked in ghee 
• the should not fall off the bone
• should not be over cooked 

I am sharing my version of the recipe . Most rezala recipes will call for nut pastes or poppy seed paste, I don't like using it .

Here Goes

Recipe 

Mutton 500g 

onion 3 large 

ginger 1 cm piece 

green chilies 3 nos 

ghee 1/2 cup 

cream 3 tbsp 

curd 3/4 cup 

cinnamon 2 sticks 

cardamom 5 nos 

whole black peppers 1/2 tsp 

bay leaves 2 nos 

dry red chili 1 nos 

rose water 1/2 tsp 

kewra water 1/2 tsp 

cardamom powder 1/2 tsp 

salt to taste 

pepper 1 tsp 

coriander powder 1 tbsp 

garam masala 1 pinch 

sugar 1 tbsp 

• heat ghee and temper with bay leaf, cardamom, cinnamon, dry chili and pepper corn 
• blend onion ginger and green chili in to a fine paste and add to the ghee 
• make sure it is a heavy bottom pan 
• add the mutton pieces and sear the meat 
• add some sugar and cook till it starts to give out a caramel smell 
• add the dry spices and seasoning and cook for a few seconds 
• add the cream and a little water a cook till oil leaves the sides 
• switch off the gas and add yogurt , let it stay untouched for a few mins ... 
• as the yogurt adjusts to the temperature stir it in gently
• then rest again for few minutes 
• pressure cook or cook covered till the meat is tender 
• finish with rose water and cardamom powder 

If cooked properly, a rezala speaks to you and talks to you ,