Bengali Style Mutton Rezala Recipe with Mustard Oil

Mutton Rezala is the favourite dish of most of the people of Kolkata. It is an extremely soft mutton dish with excellent spice and flavour. The dish has a lot of scope of being taken in all celebrations as it can be presented both in festive and formal meetings. It is one of the most mouth-watering dishes of mutton and is best eaten with biryani, naan, or paratha. Here is how to make a simple guide to cooking the perfect Bengali Mutton Rezala Recipe at home.

Ingredients

• 1 kg mutton, medium pieces with fat 
• 3  finely sliced onions
• 30 makhana 
• 2 tablespoons of ginger
• 2 tablespoons of ginger
• 1/2 a cup of yoghurt, whisked  
• 1/2 cup of Kachi Ghani Mustard Oil 
• 5 to 6 slit green chillies  
• 2 to 3 bay leaves  
• 4 to 5 cardamoms  
• 2 to 3 cinnamons  
• 5 to 6 cloves  
• 1 teaspoon of white pepper powder  
• 1/4 cup cashew paste  
• 10 dry chillies 
• 1 tablespoon poppy seed paste 
• 2 tablespoons of melon seed
• 1/4 cup of lukewarm milk  
• ½ teaspoon Kewra Water
• ½ teaspoon Mitha Ittr
• 20 Saffron 
• 2 floret mace 
• 1/2 teaspoon sugar  
• Salt to taste

Instruction 

Stap1: Marinate the Chicken 

• Wash the pieces of mutton well and pat dry. Next, make a fine paste out of some onion, ginger, and garlic. 
• Mix the pieces of mutton together with yoghurt, the onion-ginger-garlic paste and a little salt in a large bowl.
• Cover it and let it sit for at least 12 hours. (You can marinate overnight for best results)

Step 2: Frying the Makhana & Onions   

• Fry Makhana in Doctor’s Choice mustard oil in a deep vessel, then strain.
• Now, cook the remaining onions until they are crunchy and have a brown colour.

Step 3: Prepare the Oil and Tempering  

• Add Doctor’s Choice Mustard Oil to the pan, heating through to the smoke point, then turn the heat off. 
• Now add the cloves, cinnamon, cardamom, dry chillies, green chillies, mace, and bay leaves. Let the spices sizzle and bring out their smell.
• Add cashew nut, melon seed, and poppy seed pastes to the mixture now. Cook until the mixture’s edges start to release oil. 

Step 4: Add the Mutton 

• Add the marinated mutton pieces and cook on low heat until the strength of the smell of the marinade disappears.
• Add three cups of boiling water, cover, and simmer low over the heat for 15 to 20 minutes.
• Now add the fried Makhana.

Step 5: Add the Flavour 

• Combine ½ cup of lukewarm milk with crushed saffron strings. Then wait for a few minutes.
• At this point, combine Mitha Ittr, Kewra Water, sugar, white pepper powder and salt with the previously made saffron milk.
• Adjust the salt as needed and let the mutton simmer until tender and the oil separates from the gravy.  

Step 6: Garnish and Serve  

• Let Rezala stand for 10 minutes before serving.
• Now serve the Mutton Rezala recipe hot with steamed basmati rice, parathas, or naan. As an added bonus, you can serve the Rezala with some fried onions on top. 

Give this Mutton Rezala recipe a try and enjoy the depth of Bengali cuisine with your taste buds!