Monday, 16 January 2012

Mutton Rezala

Mutton Rezala is cooked in white gravy...Mixed flavour of ghee,curd & Indian spices like, black cardamoms,kewra water, jayitri & saffron is the speciality of this delicacy.Turmaric powder is not used,as its strong aroma masks the flavour of curd.Try this at your home!

Onion paste-one large
Ginger-garlic paste-4 tbsp
Cashew paste-2 tbsp
Crushed green cardamom-4
Crushed black cardamom-3
Cream-2 tbsp
Jayitri powder-1 tsp     
Green chillies-6,slited         
Salt-as per taste           
Red chillies-4,whole;  Sugar-1 tsp                 
Ghee-1/2 cup                 
Saffron-1/2 tsp;  
Kewra water-1tbsp

1.Marinade the meat with curd (keep 2 tbsp of curd aside),onion,ginger-garlic paste,crushed cardamoms,jayiri powder & salt.
2.Keep for 2-3 hrs.
3.Heat the ghee in a pressure cooker & fry the meat pieces without the marinade for 15 min.
4.Add the whole marinade,sugar,red chillies & bring it to boil on full flame.
5.When it starts boiling,reduce the flame,cover it & cook for one hour.
6.Stir it repeatitively & add 2 cups of  hot water.
7.Take 2 tbsp of curd & dilute it with 4 tbsp of water.
8.Close the cooker &  keep it for 9-10 whistles.
9.Check whether meat becomes tender or not.
10.Add cashew nut paste.
11Add cream & green chillies.
12.Boil the milk with saffron & add to the meat.
13.Cook for 5 min.
14.Add kewra water & cook for 5 min.
15.Serve with Rice,pulav or biryani.