Kolkata-Style Mutton Rezala Recipe

Ingredients:

For the marinade:

– 1 kg mutton pieces (with bone)
– 1/2 cup yogurt
– 2 tbsp ginger paste
– 2 tbsp garlic paste
– 1 tsp cumin powder
– 1 tsp coriander powder
– 1 tsp turmeric powder
– 1 tsp red chili powder
– Salt, to taste
– 2 tbsp lemon juice
– 2 tbsp mustard oil

For the curry:

– 2 tbsp ghee
– 2 onions, chopped
– 2 cloves garlic, minced
– 1 tsp cumin seeds
– 1 tsp coriander seeds
– 1 cardamom pod
– 1 cinnamon stick
– 1 bay leaf
– 2 tbsp poppy seeds paste
– 2 tbsp cashew nuts paste
– 1 cup mutton stock
– 1 cup water
– Salt, to taste
– Fresh cilantro, for garnish

Instructions:

1. Marinate mutton pieces in the yogurt mixture for at least 2 hours.

2. Heat ghee in a large pan over medium heat. Add onions and cook until browned.

3. Add garlic, cumin seeds, coriander seeds, cardamom, cinnamon, and bay leaf. Cook for 1 minute.

4. Add marinated mutton and cook until browned.

5. Add poppy seeds paste, cashew nuts paste, mutton stock, water, and salt. Bring to a boil.

6. Reduce heat and simmer for 30-40 minutes or until mutton is tender.

7. Garnish with cilantro and serve with rice or roti.

Tips:

– Use tender mutton pieces for best results.
– Adjust spice levels to suit your taste.
– Rezala is traditionally cooked in a dum style, where the curry is sealed and cooked slowly.

Authenticity Notes:

– Kolkata-style Rezala is known for its rich, creamy texture and mild flavor.
– Poppy seeds and cashew nuts paste add depth and creaminess to the curry.
– Traditionally, Rezala is cooked with lamb or goat meat.

Variations:

– Add potatoes or cauliflower for added texture.
– Use coconut milk instead of cashew nuts paste for a creamier curry.
– Serve with naan or paratha for a hearty meal.