Mutton is savoured as thick gravy form and as meatballs. Here is a quick recipe that is very famous in India, China, Arab countries etc and the dish is known as white gravy mutton curry or Mutton Rezala. It is very delicious and white due to the absence of the use of turmeric powder and is quite easy to prepare.
Ingredients for Mutton Rezala
Mutton - 1 kg
Red Onions- 3/4 kg
Red chillies- 5
Black cardamom- 2
Cloves- 5
Green cardamom- 5
Bay leaves- 4 to 5
Milk - 1 cup
Cream- 150 gems
Ghee- 1/2 cup
Cinnamon stick- 2
Black pepper- 7 to 8
Sugar- 1/2 tablespoon
Garam masala powder- 2 tablespoon
Curd- 1/2 cup
Ginger paste- 3 tablespoon
Garlic paste- 1 tablespoon
Cashew nuts and peanuts- A handful
Baking Soda- 1/2 tea spoon
Butter- 1 cube
Saffron strands- optional
Salt- as per taste
Method of Preparation
Marinate the washed mutton into curd, garam masala powder and put them into the fridge for 1 to 2 hours. Keep it covered. Now, take a thick bottom saucepan, add ghee and then add some bay leaves, black cardamom, cinnamon sticks, red chillies, black pepper and saute well. Keep the flame low and then make paste of onions and add it into the saucepan. Wait till the onions release water and get slightly brown in colour and all water is evaporated. Add, salt, ginger-garlicic paste and saute well. Take out the mutton from the fridge and add. Put the flame to high and fry everything. In between add some milk and curd. Beautiful aroma will start coming out. Then cover the lid and continue cooking with some baking soda, about 1/teaspoonon. add sugar, Let it fry. Add more cream and curd and gently pour some water after frying. Add a few cashew and peanuts and let it simmer for 15 minutes. Add water in between and check. A thick gravy should be very good. Turn off the heat and gently pour some butter on top with more cashew nuts and peanuts. A very tasty and sweet mutton relaza is ready for dinner. Serve it with laccha parathas or butter naan. It can be eaten with pulao as well. In order to make chicken rezala, just use chicken in place of mutton.
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