Mutton Rezala

This one here, is called Mutton Rezala, a traditional Mughal dish made known to us by a little family run joint in Calcutta called Sabir's.It is not too spicy. therefore, it engages the part of u that craves the taste of spices…the result is a heavenly soft feel of mutton in a sparse, but none the less rich and aromatic gravy which can easily slake any form of lust or gluttony!

Serving size : This serves about 6-7 adults when served as a part of a complete meal
Time Taken: Prep :15 mins; Marination:8-12 hrs; Cooking Time: 30-40 mins
What You Need
Mutton/Goat Meat ~ 5lb preferably from the raan of a khassi and not patthaor diced Beef/ prime,full-fat, stewing steak….i totally love this version too…
the 2 meats have a definitve taste of their own….however its made of mutton, traditionally.

Onion ~ 5 cups of chopped red onion
Garlic ~ 12 cloves
Ginger ~ 2" piece
Raw Papaya paste/ Meat tenderiser…i prefer papaya paste coz it gives a better texture and doesn't smell as awful as the meat tenderiser.
Yogurt 1 cup for marinade + 2 or 3 cups for later
Grind to a Dry Spice powder
Cardamom ~ 4 big black + 20 green
Mace/Javetri ~ 1 tbsp
Clove ~ 10
Pepper Powder ~ 1 tbsp


For Gravy
Onion ~ 1/2 of a large thinly sliced (Optional)
Ginger Paste ~ 2 tsp
Garlic Paste ~ 2 tsp
Kewra Water ~ 1 tsp (must for the fragrance)
Milk ~ 2 tbsp
Saffron ~ few strands
Salt ~ to taste
Oil ~ Cooking oil preferably Canola or Ghee
Ghee ~ 1 tbsp
Whole Spices for tempering
Bay Leaf ~ 5
Whole Red Chili ~ 15 -- Do not crack the red chili, use whole, this brings you the smell of the spice without excess heat. Depending on your spice level decrease this quantity
Black Peppercorn ~ 3-4 tsp whole is better or use 1 tbsp of pepper powder
Cardamom ~ 2 Black + 10 green
Clove ~ 15
Cinnamon Stick ~ 4-5




Step 1
Grind to a dry powder the spices listed under "Grind to Dry Powder" or u can buy them off a website or something…in India its quite easily available, i would presume.
Pre-marinade
Heat Oil
Fry the 5 cup of onion + 12 clove of garlic + 2" piece of ginger until onion is soft and browned at edges
Cool and make a paste.
Add to this 1 cup of yogurt and blend well

Traditional Route: Don't fry onion, garlic, ginger, just make a paste of above

Marinade


In a big large mouthed bowl (or use an aluminum tray) add the washed and cleaned mutton pieces.
Add the paste + yogurt from Step 2
Add the dry spice powder from Step 1Add Raw papaya paste/ meat tenderizer.
Add salt to taste
Mix well
Let it rest for 2-3 hours, overnight is better.


Gravy


Heat Oil + 1 tbsp Ghee in a heavy bottomed large pan


Temper the Oil with all spices listed under Whole Spice. Add about 1/2 tsp of sugar.


When the spices sizzle add 1/2 of an onion sliced thin and fry till onion starts to brown
Add 2 tsp of Ginger Paste + 2 tsp of Garlic Paste and fry for couple of minutesTraditional route: Skip this step though it is highly recommended if u haven't put brown onion paste in the marinade.

Remove the meat pieces from the marinade, shaking off any excess liquid and add to the pan. Saute the meat pieces till the raw pink coloring is gone. A lot of water will be released at this point and it will smell heavenly.


In a bowl beat about 2-3 cups of yogurt + cashew paste(cashew paste is optional). I also add a little sugar to the yogurt. Lower the heat and add this along with the remaining marinade to the pan. Mix everything nicely. Note: Use 3 cups for a lighter gravy, 2 cups for not too soupy one.


Add salt to taste.


Transfer everything to a Pressure Cooker.If you think that the liquid is not enough, add some water.Add a tsp of Kewra Water. The Kewra Water is important, DO NOT skip it, you can use Rose Water if you don't have Kewra Water.


Now close the lid and cook till Mutton is tender. Do not over cook. Since I marinate the meat for close to 18 hrs, it gets done in 10 minutes after full pressure build up.
Note: If you do not have a pressure cooker, you can cook the meat in the pan but it will take about 45-60 minutes. You will also need to stir in between and add water if necessary to avoid the meat from sticking to the bottom.


In a small bowl heat 1-2 tbsp of milk. Add a few strands of saffron to the warm milk and mix. Once the meat is done and you can open the lid of the cooker add the milk+saffron and close the lid again.


Let it sit for 30 minutes….


Serve with Pulau cooked in good quality desi ghee (preferably made from fat of cows milk) or Lachcha Paratha. It is also served with byriani sometimes. But, I personally prefer it with parathas coz byriani confuses the simplicity of the dish.