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Mutton Rezala

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The first time I heard of Mutton Rezala was on Madhur Jaffrey’s show on TV. Rezala is a traditional Bangladeshi recipe for a classic meat-based curry in curd, flavoured with cardamom, cloves, garlic, ginger and chillies. Even though it has its origins in Bangladesh, it has a Mughlai influence in its taste and preparation. This dish goes well with rice, naan, roti etc.

The mutton needs to be marinated atleast for a few hours for the flavours to really come together. I stuck truly to the recipe and the result was a lip-smacking curry for lunch.

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Mutton Rezala
The first time I heard of Mutton Rezala was on Madhur Jaffrey’s show on TV. Rezala is a traditional Bangladeshi recipe for a classic meat-based curry in curd, flavoured with cardamom, cloves, garlic, ginger and chillies. Even though it has its origins in Bangladesh, it has a Mughlai influence in its
Servings
Ingredients
For the marinade
Servings
Ingredients
For the marinade
Instructions
  1. The mutton needs to be marinated atleast for a few hours for the flavours to really come together. I stuck truly to the recipe and the result was alip-smackingcurry for lunch.
  2. Chop and grind the ginger and garlic together to make a fine paste. Add the remaining marinade ingredients along with mutton and mix well. Leave to stand unrefrigerated for 3-4 hours or overnight in fridge. (Bring to room temp before cooking). Remove meat from marinade and put marinade aside.
  3. Heat oil and ghee in a pan over high heat. When hot, add the meat, salt and sugar. Stir and fry for 8-10 min until the meat is lightly browned. Reduce the heat to very low. Add the marinade. Cover and cook 1 hour or until the meat is tender. Add the green and red chillies. Cook for a further 5-10 min. Add the kewra water, stir and serve with rice or phulka.
Recipe Notes

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  1. Jscob says:

    Seems be easy to try. Can we use chicken instad of mutton?

  2. Mareena Jerrish says:

    Yes you can.. 🙂

  3. Sarmistha Banerjee says:

    I had seen this recipe in TV and had tried out at home. It turned out very well. but later I lost the recipe, so thank you for the post.

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